Chicken breast dinnersfor two–three ways…Cuban, Latin, and Italian style. 

I’ve been eating a lot of chicken breasts, for the ease of preparing and the lower calorie count. But they can get boring quickly. So I take one pack and make them three ways. 

Each start with one breast cut in half lengthwise and pounded to make them thinner and to help cook evenly. 

This is Cubsn style with Swiss, ham, a pickle and some mustard. Then roll it up. 

I seasoned it with some salt free chicken seasoning. I put this in a small oven safe dish and freeze it. I will bake it at 350 for about 45 minutes. We will eat this with a cabbage coleslaw. 

This turned out well, and the recipient enjoyed it.

Next was Latin style, I had some bell peppers and red onions. Placed some on the bottom of the dish then rolled some inside as well. I seasoned this with a salt free chipotle seasoning. 

I also topped this with a slice of Munster cheese. This went into the freezer as well and will also cook for the same time. I’ll probably make a herb farro to go with this. 

Next was Italian style. Topped with ricotta, fresh garlic, Italian seasoning and rolled up. 

Place some marinara sauce at the bottom, then place them on top with some garlic and parsley. Plus or minus a slice of pepperoni or ham then mozzarella cheese. 

This one I keep in the fridge and we will have it first. So baked at 350 for about 30 minutes covered then it brown a bit at the end. I served this with some sautéed spinach. 

So that’s three dishes for 2 from three large chicken breasts!

Give it a try!


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