I'm more and more of a recessionista chef these days. Keeping track of leftovers and taking them for lunch. Or recycling them into something for dinner. That was my self-set challenge not too long ago after a small party we had.In trying to figure out what to fix for dinner, I pondered the things in the fridge from a couple of nights before. Green salsa. Slices of cheese from the cheese tray. And some artichoke spread/dip.
Hmm.....aha!
I defrosted a couple of skinless boneless chicken breasts from the freezer (always keep those on hand), and pounded them out between plastic wrap until they were uniformly thin.
On one, I slathered a bit of the salsa and laid a couple of slices of Monterrey Jack cheese over. Rolled it up and secured with toothpicks.
On the other, artichoke spread and a couple of crumbles of cooked bacon. After it was rolled up and secured like its companion, it was ready for coating.
Dipped both in a little beaten egg and then coated. SalsaCheese in crushed tortilla chips and a bit of cumin mixed in. ArtichokeBacon in breadcrumbs (always keep these in the freezer also) spiked with a pinch of dried thyme.
Both went into a 400° oven for about 25 minutes.
They were both dee-lish. And you can certainly come up with your own favorite combinations. Sun-dried tomatoes and mozzarella. Pesto and prosciutto. Swiss and ham. (Oh, wait, somebody's already done that one.)
Anyway, have fun with it. Get creative with what you have on hand and make yourself a recycled dinner.
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