Brenda’s Recipe
Let's talk fresh ingredients: I always try to use fresh, healthy ingredients no matter what the recipe may call for. However, in some cases herbs…
Let’s talk fresh ingredients: I always try to use fresh, healthy ingredients no matter what the recipe may call for. However, in some cases herbs are sometimes more pungent if you use dried herbs.
As a general rule, I always use kosher or sea salt and fresh ground pepper. I use fresh grated cheese when possible. I try to keep fresh garlic as opposed to powder or garlic salt.
Fresh squeezed lemon juice is always a better choice. Butter gives a much better texture and taste than margarine. Any recipes calling for milk usually have better results if you use whole milk or 2 percent.
These are just a few suggestions. There will always be exceptions to these suggestions, especially with allergies or just preferences. Overall, I think taste will win you over.
Remember to always the read entire recipe before beginning. Email me at brencook4u@gmail.com if you are in agreement. Enjoy.
ROSEMARY CHICKEN ROLL-UPS WITH ALFREDO
Ingredients:
3 Tbs. butter
3 Tbs. flour
2 1/4 cups whole milk
1 tsp. fresh lemon juice
1 tsp. fresh chopped parsley
2 garlic cloves, minced
2 Tbs. cream cheese, softened
1 1/2 cups shredded chicken* (a rotisserie chicken from store may be used)
1 tsp. fresh rosemary, chopped
1/2 cup finely grated Parmesan cheese
8 cooked lasagna noodles
Chicken broth for thinning out sauce (about 3 Tbs.)
Kosher salt
Fresh ground pepper
INSTRUCTIONS:
1. Preheat oven to 350 degrees. Butter a 13×9-inch baking dish and set aside.
2. Melt 3 Tbs. butter in a large skillet over medium heat. Add garlic and saut about 30 seconds or until fragrant.
3. Whisk flour into butter and cook until mixture is slightly bubbling and golden, about 1 minute. Gradually pour in milk, whisking while you add. Bring mixture to a simmer and then add cream cheese and Parmesan. Add chicken broth and let simmer until sauce thickens, about 2 to 3 minutes. Add lemon juice and about 1/2 tsp. of parsley. Season to taste with salt and pepper and then stir in shredded cheese, whisking until melted.
4. Toss shredded chicken with chopped rosemary. Spoon thin layer of sauce onto the bottom of baking dish. Lay cooked noodle one at a time onto bottom of dish. Dip about 1 Tbs. of chicken and cheese mixture onto each noodles into two areas (about 1 inch and then again about 3 inches). Roll noodles up and prepare next roll-up. Spoon any remaining cheese sauce on top. You can always add more broth to sauce to use up all cheese sauce.
5. Bake 15-20 minutes until bubbly. After removing from oven, let rest about 5 minutes before serving. Garnish with parsley and enjoy.
* If cooking your own chicken breasts, as I do, then keep the water in which they’ve cooked and set aside to use as broth if needed.
Tip: To smooth out sauce even more after whisking, I pulse sauce in my food processor.
