Sunday, July 12, 2015

Summer Vacation


We just got back from vacation in beautiful Pagosa Springs, Colorado.  It's a small town along the San Juan River.  We rented the cutest cabin that's right on the river.  Here's a link to Mac's Hideaway where we stayed, if you want to check out the pictures.

We have found that renting a house is the way to go when going on vacation.  We are more comfortable, can cook our own meals instead of eating out a lot, and it's cheaper to rent a house for a week than everyone getting hotel rooms.  Plus we had the river right in the back yard!  Our son manned his own kayak for the first time.  We built fires in the fire pit.  We visited a cute little town called Silverton.  My mom bought a pair of cowboy boots, which supposedly is my fault since I wore mine a lot there and she wanted a pair too.  

My mom also brought an abundance of lunch meat to pack lunches for hiking trips.  She is like me and buys too much when trying to feed six people.  So I came home with the majority of what was left, including a big tub of sliced salami. I wasn't sure what to do with it, other than make everyone eat sandwiches every day.  But I came up with these Chicken & Salami Rolls which turned out quite tasty.  They are easy to throw together and the combination of flavors is great!  Enjoy!

CHICKEN & SALAMI ROLLS
4 large boneless, skinless chicken breasts
16 slices salami
4 Mozzarella cheese sticks
4 Mozzarella cheese slices
2 C marinara
12-16 fresh spinach leaves

Preheat the oven to 375 degrees.  Butterfly the chicken breasts (don't cut all the way through) and pound them thin. Lay three to four spinach leaves down the center of the chicken.  Then lay four slices salami down the center of each chicken.  Add one cheese stick on top of the salami.  Close the chicken breasts up and secure with toothpicks.  I use three per piece so I know how many to remove.  Put the chicken breasts in a glass casserole pan.  Pour the marinara over the top.  Bake for 45-50 minutes or until a thermometer inserted in the center reaches 165 degrees.  During the last few minutes, lay a Mozzarella cheese slice over each piece to melt it.  Don't forget to remove the toothpicks before serving.

Adapted from Cinnamon Spice & Everything Nice

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