Parmesan Chicken Roll–Ups

Have I ever told you how much I enjoy dip? I love dipping my food, a lot! Ketchup, honey mustard, mayo, marinara you name it, I love it!

These lovely little rolls are the perfect things to dip! They have a flaky crisp crust with a tender juicy piece of chicken inside, and that mayo mixture, it is to die for. It adds a really nice zip to the chicken.

Dunking them into that warm marinara sauce is fantastic!

What you need,

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1 pkg. chicken tenders (8)

1 tbsp. olive oil

Salt/Pepper

1 tube Pillsbury Crescent Rolls

½ cup mayonnaise

¼ cup freshly grated Parmesan cheese

½ cup grated mozzarella cheese

1 cup marinara sauce

Heat 1 tablespoon of olive oil in a pan over medium heat. Season the chicken tenders with salt and pepper. Cook the chicken until golden brown on both sides and cooked through. Set aside.

In a small bowl stir together the mayo and Parmesan cheese.

Heat the oven to 375 degrees and line a baking sheet with a silpat mat or some parchment paper.

Spread ½ teaspoon of the mayo on the thicker end of each crescent roll. Lay a piece of chicken on the mayo. Spread another ½ teaspoon of the mayo on the top of each piece of chicken. Sprinkle on a little bit of mozzarella cheese on top of each piece of chicken. Carefully roll up each crescent roll and try to tuck in the edges a little, its OK if it’s open a bit. If you have any leftover mozza you can sprinkle it on top of each roll.

Bake the roll-ups for 15-16 minutes or until golden brown and the cheese is melted and bubbly.

Heat the marinara sauce up in the microwave and serve alongside the roll-ups.

These rolls are really simple and super delicious!

I hope you will try them and love them as much as I did.

Enjoy!

Jen

My latest favourite single girl dinner...

My in house taste tester has been working a lot of evenings lately.
This means I have been eating a lot of toast and popcorn for dinner.

I figured I should try to eat something a bit more substantial so one day I whipped up this simple egg sandwich. It was delightful plus it was super easy, super quick and tasted SO good!

Here is what you need do so you can one of your very own yummy egg sandwiches,

1. Toast and English muffin
2. Slather the toasted English muffin with butter
3. Lay on a slice of cheese on the bottom of the English muffin. I used a cheese slice cause that is the way I roll, but you go ahead and use what you like
4. Pile on a slice of 2 of bacon
5. Top with a perfect fried egg, I like my drippy but cook your egg to your preference
6. Sprinkle with a little salt and pepper
7. Place the top of the English muffin on the sandwich
8. Stuff it in your face

Now I like to saute up some sliced tiny tomatoes for about 5 minutes to serve them along side. It is kinda like having ketchup to dip your sandwich in but only WAY better!

So there you have it, a perfect dinner. Well really it is the perfect breakfast, lunch or dinner!

I probably eat this sandwich once a week now, maybe twice... It really is my favorite!

Anyway I hope you have a great week.

Enjoy!

Jen

Mini Blueberry Muffin Loaves

I had a pint of fresh blueberries in the fridge that I had totally forgotten about, Oops!  A few of them were getting pretty soft so I decided I better make something ASAP!

These cute mini blueberry muffins loaves were the perfect thing. They taste like a tender sweet muffin but in loaf form.

It takes less than 10 minutes to prepare the batter and all the ingredients are things you normally have in your pantry.

What you need,

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1 cup of granulated sugar

½ cup butter

2 large eggs

1 tbsp. vanilla

1 cup milk (I used 1%, it is what I had)

2 cup all-purpose flour

2 tsp. baking powder

2 cups fresh blueberries

Heat the oven to 350 degrees. Spray 3 mini loaf pans with non-stick spray.

In a bowl cream together the sugar and butter. Add the eggs one a time until well incorporated.  Stir in the vanilla and milk.

Gently fold in the flour and baking powder just until they are fully combined, don’t over mix the batter!

Add the blueberries and fold in gently.

Scoop about 1¼ cups of the batter into each mini loaf pan.

Sprinkle the tops of the loaves with coarse sugar.

Bake for 35-40 minutes until the edges are brown a toothpick comes out clean.

Let the loaves cool in the pans for 5 minutes and then turn them out onto a wire rack to cool completely.

These little loaves are so good! They make a great breakfast, snack or dessert. They also freeze really well for later. Just wrap them up tightly in saran wrap, then in tin foil.

I hope you like them as much as I did!

Enjoy.

Jen