The first question on everyone's lips when they see me lately is, "How's the job hunting coming?" It's just not. I read that the average job posting gets 250 applications. I stopped checking on the status of one job I applied for last month when the number of applications topped 680. Yes, 680 applications for one minimum wage job. Let's face it. I really don't want to live in a ditch on the outskirts of town. I don't care how friendly the frogs are. In the meantime, I'll keep applying and trying to come up with yet another Plan B. Actually, I think I'm on about Plan F by now. All I can say is thank God for family and friends.
Now, the first thing I did was gathered all my ingredients:
1 pack of 3 boneless, skinless chicken breasts
3 russet potatoes (medium sized)
Shredded Swiss cheese (about half of a 6 oz bag- slices would work fine, too)
6 thinly sliced slices of deli ham of your choice (I had honey ham)
1 can of cream of mushroom soup
1/2 of an onion (next time, I'll probably use a whole med one)
1/2 pint of sliced fresh mushrooms (I'll use the whole thing next time)
basil (3 shakes)
thyme (3 shakes)
salt (to taste)
pepper (to taste-I used fresh ground from my pepper mill)
A knob of butter to saute the mushrooms and onion
Go ahead and preheat your oven to 400 degrees.
I got out my trusty Pampered Chef mandoline my Sister-in-law gave me and after I scrubbed my potatoes, I cut off and discarded the ends, cut them in half and started slicing away. I know the potato peel is good for you, so I leave the peel on usually. It's up to you.
When I had my potatoes done, I ran a half of a medium onion through the mandoline and then coarsely chopped it. While I was slicing my taters (hey, I'm a Southern gal), I popped about 1 Tbsp of butter (butter isn't the devil this month, margarine is but feel free to use a little olive oil if you prefer) in a saute pan and when it had melted, added my sliced mushrooms and chopped onion.
By this time, my chicken wasn't so cold anymore so I put the breasts between wax paper and proceeded to beat the heck out of them. They won't thin if they're really cold unless you're a bodybuilder or something. I needed them thin enough to be able to roll them up. Remember that guy talking on his cell phone yesterday that cut you off in traffic? All the stuff your Ex put you through? Yea, take your frustrations out on that chicken. I don't have one of those nifty little mallets so I used my rolling pin. Worked just fine, scared my cats a little is all. They need to learn who's boss around here anyway.
While that sauteed, I sprayed an 8 by 8 glass baking dish with a little cooking spray and spread out my potato slices. Then I seasoned with salt, pepper, thyme and basil- about 3-4 shakes of each and the same number of turns of the old pepper mill. It was probably about a half teaspoon of each and should look like this:
I then layered a couple slices of the thinly sliced Sara Lee deli Honey Ham I needed to use up on top of each chicken breast and then added a liberal sprinkling of the shredded Swiss cheese.
At this point, my veggies were ready and I spread them over my potatoes.
Next, I rolled my chicken and fastened each breast with a toothpick.
Then, I put them on top of my potatoes, onions and mushrooms and topped with the can of cream of mushroom soup. I didn't add any other liquid such as milk or water because I didn't really want a lot of gravy, I just didn't want them to be dry.
This is what they looked like after baking uncovered for about 45 minutes at 400 degrees. If your potato slices are thicker than mine or if your chicken is thicker, you may have to cook yours longer. This is what it looked like fresh out of the oven:
And here's the finished product on my Grandmother's Sunnyvale (by Castleton) china. I served it with Leseur garden peas just because they're one of the few cooked green vegetables I really like. Voila!