Sun Dried Tomato and Cheese Stuffed Chicken Rollatini with Roasted Pears and Brussels Sprouts

Today is

I was unable to bake a pie so I am sending you two Ever Ready links to some favorite ones I have made. 

Apple Pie

http://sockfairies.blogspot.com/2014/10/vermont-cuisine.html

Chocolate Pecan Bourbon Pie  
http://sockfairies.blogspot.com/2014/04/decadent-desserts.html

Sun Dried Tomato Cheese Stuffed Chicken Rollatini with Couscous and Roasted Pears and Brussels Sprouts.

Couscous
Cook's notes: Couscous is a Mediterranean side dish that can be part of a healthy eating plan. It's considered a pasta which is made of small granules of semolina flour, and is traditional in North African cuisine. Note couscous is not gluten free.
Sun Dried Tomato Cheese Stuffed Chicken Rollatini
Cook's notes: A healthy chicken dish under 300 calories per serving. Chicken breasts are stuffed with sun dried tomatoes, cheese and spinach, rolled in a Parmesan cheese crumb crust and baked in the oven. Assembly made easy by prepping all the ingredients ahead. Recipe adapted from skinnytaste.com    
Ingredients:

• 1 cup seasoned Italian breadcrumbs (I used Panko product) 
• 1/3 cup grated Pecorino Romano cheese (or Parmesan)
• 1/4 cup fresh lemon juice
• 1 TB. olive oil or Lemon Olive Oil
• dash of pepper
• 3/4 cup sun Dried Julienne Cut Tomatoes with Italian Herbs
• 4 boneless skinless chicken fillets about 14 oz.
• 1/2 cup part-skim shredded mozzarella 
• 1/4 cup shredded Italian cheeses 
• 1 cup chopped baby spinach, stems removed
• 1/3 cup red onions, finely diced
• 4 boneless skinless chicken fillets about 14 oz.
• olive oil non-stick spray

Directions: 

• Preheat oven to 350 degrees. Grease a 3 qt. baking dish 
• Combine breadcrumbs and grated Parmesan cheese in a pie pan and set aside.
• Combine olive oil, lemon juice, and pepper in another bowl.  Set aside.
• Drain sun dried tomatoes on a double thickness paper towel. 
• Mix mozzarella cheese and shredded Italian cheeses together. 
• Place each cutlet on a work surface such as a cutting board. Pound meat if too thick so it's easier to roll. Keep the following mixture towards the center of the fillet: 1 heaping tablespooon each sun-dried tomatoes, mixed cheeses, spinach leaves and diced red onions. 
  

• Roll chicken fillet carefully keeping the filling tucked inside. Place seam side down on a work surface. Use a non-colored toothpick to secure. Repeat steps with the remaining chicken fillets. 
  

• When finished, dip rolled chicken into the lemon oil mixture, then into the Parmesan crumb mixture and transfer to a baking sheet. Place chicken seam side down secured with a toothpick. 
  

• Spray foil so it does not stick to chicken. Cover lightly and bake 30 minutes. Uncover and bake 10- 15 minutes more. Note; baking time will vary depending on thickness of chicken when rolled. 

Roasted Pears and Brussels Sprouts
Cook's notes: Though Brussels sprouts can be an acquired taste this recipe brings out the sweeter side of Brussels sprouts with the added roasted pears and cranberries. A wonderful side dish for any meal. To mix it up you can add nuts like almonds or walnuts, or swap the pear for an apple. Make sure you use pears a little on the underripe side so they don't turn to mush on you. Anjou or Bosc pears work the best for this recipe. Recipe serves 3-4
Ingredients: 

• 2-3 cups Brussels sprouts– cut the stem off and halve lengthwise. 
• 2 medium pears, cut into large chunks 
• 1 tsp olive oil or Lemon Olive Oil
• 2 TB. pure maple syrup 
• Dash of Saigon cinnamon
• Dash of salt and pepper, to taste
• 1/3 cup dried cranberries
• 1.3 cup walnuts or pecans, chopped 

Directions: 

• Preheat oven to 425 degrees and line a baking sheet with parchment paper.
• In a bowl add maple syrup and olive oil and add cut Brussels sprouts and pears into bowl and mix well. Salt and pepper and sprinkle with cinnamon to coat pears and Brussels sprouts.   
• Spread mixture on baking sheet and roast 20 minutes, stir after 10 minutes. 
• Add cranberries and nuts and cook 5 minutes longer.