Italian chicken bruschetta soup

This soup was made for my Soup & Sandwich Swap event, which you can read about HERE for more recipes and pictures.

Joelen's Italian chicken bruschetta soup

1 large can marinara sauce
1 large can whole tomatoes w/basil
3 tomatoes, chopped and seeded
1 bunch fresh basil leaves, chopped
1 onion, finely minced
3 cloves garlic, minced
2 cup low sodium chicken broth
3 boneless, skinless chicken breasted, diced
1-2 tablespoons italian seasoning
1 cup grated parmesan cheese
salt & pepper to taste
1 cup cooked small pasta (optional)

Combine everything (except pasta) in the crockpot and set on low for 6-8 hours.
Before serving, stir in cooked pasta.

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Goat Cheese Baked in Tomato Sauce

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Goat Cheese Baked in Tomato Sauce
shared at the event by John
recipe from here

2 garlic cloves, minced
1/4 cup olive oil
baguette of bread, sliced
8 ounces goat cheese
1 to 1 1/2 cups marinara or pasta sauce
basil leaves (optional garnish)

Preheat conventional oven or toaster oven to 350°F.
Mix together the garlic and olive oil and spread over bread slices and place on a baking sheet.
Pat the goat cheese into a 1/2-inch pancake and place in shallow baking dish.
Ladle tomato sauce into dish to come up to top edge of cheese (do not cover the cheese with sauce).
Bake, uncovered, until sauce begins to bubble at edges and cheese is hot, about 25 minutes.
During last 10 minutes of baking, toast bread until golden brown.
Garnish cheese with basil if using.

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Comforting Italian...

I think I mentioned before how my husband isn't much of a pasta guy. However I do like pasta and well, he'll eat what's for lunch or dinner regardless. So today, I was considering chicken parmagiana... breaded & fried, slathered with sauce and topped with gooey cheese. But with my recent efforts of getting back to shape, I wanted to lighten up where I can.

Taking the idea of stuffed chicken and combining it with the idea of lasagna rolls, I concocted these Chicken Parmigiana Rolls. You can easily make these in advance and freeze for future meals. They are also baked, not fried making it a bit healthier. I served this with pasta and a homemade chunky vegetable wine sauce.

Here is my recipe for Chicken Parmigiana Rolls:

2 boneless, skinless chicken breasts, butterflied
1 cup pasta sauce
4 basil leaves
2 slices of mozzarella cheese
1/4 cup shredded parmesan cheese
1 cup flour
1 egg, scrambled
2 cups panko breadcrumbs
1 tablespoon italian seasoning
salt & pepper to taste

Open up the butterflied chicken breasts and cut in 2 equal pieces.
With a meat pallet, pound each piece of chicken flat to form a paillard.
On each piece of chicken, spread a tablespoon of pasta sauce.
Top sauce with a 1/2 slice of mozzarella cheese, sprinkle of parmesan cheese and 1 basil leaf.
Carefully take one side of the chicken and begin rolling it into a chicken roll. Secure chicken roll with a toothpick to stay intact.
Dredge chicken roll in flour.
Dip chicken roll in the scrambled egg.
Combine the italian season, salt, pepper and panko breadcrumbs in a shallow bowl.
Coat the chicken roll with the seasoned breadcrumbs.
Repeat with remaining chicken pieces.
Place on a baking dish and bake at 350 for 30-35 minutes.
You can choose to top the chicken rolls with sauce and cheese if you'd like.

*I'm also submitting this to the Presto Pasta Nights blogging event done by Ruth of Once Upon a Feast. Katie of Thyme for Cooking is hosting it this week! Check out the upcoming pasta dishes they feature each week!*

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