Pastrami-Stuffed Chicken Rolls
This is one of those recipes that looks like you spent way more time on it than you actually did. Special enough for dinner parties or impressing the in-laws, yet easy enough for Monday night dinner. I served the chicken on our 10.25" Masterpiece White and Silver Plates, which are actually on sale right now. Let me know how they turn out! - Temima 
Serves 6 Ingredients: 6 boneless, skinless, chicken breast halves, pounded thin 2 large eggs 3/4 cup bottle Italian dressing 2 cups seasoned breadcrumbs 6 slices pastrami 1/4 cup honey Directions: 1. Preheat your oven to 350˚. 2. Beat eggs in a bowl and coat chicken breasts in egg. 3. Pour breadcrumbs into a second bowl, coat one side of chicken breasts in breadcrumbs. If the breadcrumbs don't stick, recoat in egg and breadcrumbs. 4. Lay one slice of pastrami on the other side of the chicken breast. 5. Carefully roll up the chicken breast and pastrami and place seam side down onto a lightly greased baking pan. 6. Drizzle rolls with honey, then pour Italian dressing over rolls. 8. Bake at 350˚ for about 40 minutes, or until no longer pink inside.
Serves 6 Ingredients: 6 boneless, skinless, chicken breast halves, pounded thin 2 large eggs 3/4 cup bottle Italian dressing 2 cups seasoned breadcrumbs 6 slices pastrami 1/4 cup honey Directions: 1. Preheat your oven to 350˚. 2. Beat eggs in a bowl and coat chicken breasts in egg. 3. Pour breadcrumbs into a second bowl, coat one side of chicken breasts in breadcrumbs. If the breadcrumbs don't stick, recoat in egg and breadcrumbs. 4. Lay one slice of pastrami on the other side of the chicken breast. 5. Carefully roll up the chicken breast and pastrami and place seam side down onto a lightly greased baking pan. 6. Drizzle rolls with honey, then pour Italian dressing over rolls. 8. Bake at 350˚ for about 40 minutes, or until no longer pink inside.
