4 Skinless, boneless chicken breast halves
4 Slices swiss cheese
4 Slices cooked ham
1/2 c Melted butter, in shallow bowl
1 1/2 c Seasoned bread crumbs
Salt & pepper
1 can cream of chicken soup1/3 cup sour cream
Heat the soup and sour cream over low heat until warm. Serve over the chicken.
Preheat oven to 375 Degrees. Grease an 8" x 8" (or 9" x 9") baking dish.
Pound the chicken breasts to approx. 1/4" thickness. Sprinkle each piece of chicken with salt and pepper on both sides. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, tucking in the sides as you roll and secure with toothpicks in either end.
Dip the rolled-up chicken in the butter, and then in the bread crumbs. Place in the greased baking dish, seam side down and bake for 35 to 40 minutes until chicken is no longer pink.
Spoon the sauce over the warm chicken. Serve with steamed broccoli.
1 lb Well-trimmed boneless beef sirloin steak
1/2 c Kraft Light Catalina dressing, divided
1/2 t Pepper
1 Onion, chopped
3 c Small broccoli florets
1 1/2 c Very thinly sliced carrots (4 large carrots)
1 1/2 c Instant brown rice, uncooked
Place steak in a resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 minutes to marinate.
Preheat oven to 400F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Place onions around steak. Cook 3 minutes or until bottom of steak is well browned. Turn steak over; turn off heat. Combine broccoli, carrots, and remaining 1/4 cup dressing; mix with onions. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.
Bake 18-20 minutes or until steak is cooked to medium doneness (160F). Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak, serve with rice.
1/2 c Prepared chunky salsa1/4 c Ketchup2 T Packed brown sugar1 T Dijon-style mustard
4 Boneless Petite Sirloin Steaks, cut 1 inch thick; about 1 1/2 pounds.
Combine sauce ingredients in a small bowl, remove and reserve 1/2 cup.
Place beef steaks on grill over medium, ash-covered coals or medium heat.
Grill steaks uncovered, 18 to 22 minutes for medium-rare to medium doneness, turning occasionally. Brush both sides with remaining sauce during last 5 minutes. Serve with reserved sauce. Makes 4 servings. Recipe courtesy of the Beef Council.