Chicken
Chicken Reuben Roll Ups
My Nebraska-native husband loves Reuben sandwiches and anything with chicken, so I combined his two favorites in a fun roll-up.
Ingredients:
- 2 slices swirled rye and pumpernickel bread
- 2 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 2 slices swiss cheese
- 2 slices deli corned beef
- 2 tablespoons thousand island salad dressing
- additional thousand island salad dressing, optional
Directions:
- Preheat oven to 425°. Tear bread into 2-in. pieces; place in a blender. Cover and pulse to form coarse crumbs; transfer to a shallow bowl.
- Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with garlic salt and pepper. Top with cheese and corned beef. Roll up chicken from a short side; secure with toothpicks. Brush outsides with dressing; roll in bread crumbs.
- Place roll-ups on a greased baking sheet, seam side down. Bake until chicken is no longer pink, 20-25 minutes. Discard toothpicks; if desired, serve with additional dressing.