|You can probably use any type of potato.|
Photo by Simon Howden.
I’m sorry, I completely forgot to take pictures of these before they got scarfed down! I wanted to share the recipes with you, though, since it was a delicious dinner.
Laughing Cow Chicken
4 small (4-oz.) chicken breasts
12 slices ham lunchmeat
4 Laughing Cow brand cheese wedges
Shake n Bake
Preheat oven to 375. Pound the chicken breasts to about a quarter-inch thickness. Spread the cheese wedge on the chicken, and place 3 slices of the lunch meat on top. Roll the chicken and secure it with a toothpick.
Place the shake and bake in a bowl and dredge each chicken roll. Place rolls in a baking dish sprayed with nonstick cooking spray. Bake for 45 minutes. Remove toothpicks before eating.
Rosemary Roasted Red Potatoes
12 small red potatoes, quartered or halved
¾ teaspoon dried rosemary, crushed
Pinch of salt
Ground black pepper
Spray a baking pan with nonstick cooking spray. Place the potatoes in the pan, then drizzle with the oil and sprinkle with the seasonings, using more or less per your personal preference. Toss with a spatula to coat the potatoes. Bake at 425 for about 30 minutes.
Because I had two dishes going into the oven, I decided to do them both together, using the chicken’s cooking directions. They turned out fine, although the potatoes didn’t brown quite as much as usual.