This week I’ve listed these very special 18″ doll outfits featuring fancy schmancy Liberty of London cotton lawn dresses and wool felt overcoats with appliqué pockets! Check them out here!
I’m an avid meal planner and trying to grocery shop without a solid idea of what I’m cooking makes me nervous. Improvisational chef I am not. This book is a great resource for quick meals and the recipes I’ve tried have all been really good. I thought the recipe for ham, swiss and chicken roulade looked promising but I didn’t like that the only seasoning on the chicken was salt and pepper and mustard was used as a dip. I’m not the biggest mustard fan so a marinade / glaze featuring dijon was much more appealing. I threw together a recipe and OMG it was really, really good. I think you could make this more budget-friendly by preparing one chicken breast for every two people and slicing it into impressive-looking wheels to serve. We had ours with bagged superfood salad, which I love. Here’s a recipe before I forget:
Ham and Swiss Chicken Roulade with Dijon-Maple Marinade
-1/3 cup grainy dijon mustard
-1/4 cup maple syrup
-2 tbsp olive oil
-a few dashes hot sauce
-4 chicken breasts
-4 slices deli ham
-4 slices Swiss cheese
-2 tbsp. olive oil
Sandwich the chicken breasts between waxed paper and pound them flat and even. Sprinkle both sides with salt and pepper and lay a slice of ham and a cheese slice on top. Roll the chicken and skewer with toothpicks. Whisk the mustard, syrup, oil and hot sauce together. Pour 1/4 cup of marinade mixture into a separate bowl and reserve. Brush chicken on all sides liberally with the remaining marinade and refrigerate in a covered container for at least three hours. An hour before cooking time remove the chicken from fridge and let it sit until it reaches room temperature. 45 minutes before dinner time preheat the oven to 400 degrees and heat 2 tablespoons olive oil in an oven proof skillet over medium-high heat. Add chicken breasts and allow to brown on both sides. Once evenly browned, brush with remaining mustard marinade and bake for 20-25 minutes until cooked through.