Because I have a busy schedule, I like to keep a batch of these tender chicken rolls in the freezer. Coated with golden crumbs, they seem fancy enough for company. I've substituted mozzarella cheese for the provolone and pastrami for the ham with equally delicious results. —Barbara Wobser, Sandusky, Ohio Skip links
Today, is a special day on Inspired by Charm. Not only am I teaching how to make these Italian Sub Sandwich Roll-Ups, we're having a baby shower! I bet you didn't expect to be attending a baby shower on a random Wednesday in March. Surprise!! My friend Joanne of Fifteen Spatulas recently welcomed her first little bundle of joy to the world. (Yes, this is a Welcome Baby Shower rather than a Pre-Baby Shower.) A group of bloggers thought it would be fun to throw Joanne and her new baby James, a little party! All of us have teamed up
Boneless chicken breasts are rolled around fresh asparagus spears and provolone cheese, then given a Dijon mustard flavored coating and a topping of crisp panko bread crumbs. The dish is baked in a hot oven.
Italian salad dressing mix is like a secret weapon for adding flavor to this creamy chicken dish. Served over rice or pasta, this Italian dressing chicken is rich, delicious and special enough for company. —Maura McGee, Tallahassee, Florida Skip links
This healthier version of chicken Parmesan comes from Margie Pharr of Belmont, Mississippi. The savory seasonings make the chicken and sauce a perfect pair, and you won't even miss the extra fat and calories. Skip links
"My sister-in-law prepared these hearty sandwiches that are filled with chicken, mushrooms and pepperoni," writes Tricia Buss of Telford, Pennsylvania. "My husband loved them so much, he insisted I ask for the recipe." Skip links
SINCE our children left the nest, lasagna has been relegated to company fare since most recipes make enough for a crowd. But then I saw a recipe that rolled lasagna noodles into individual servings, and I adapted my original recipe to this efficient way of preparing it. Now my husband and I enjoy this entree often. -Virginia Foley, Manchester, New Hampshire Skip links