Pastrami Stuffed Chicken Breast

So this is what I call my "Wedding Recipe" because I picture it being served at a wedding. It's a fairly simple recipe, although it does take prepping time and marination time. If you're hosting a dinner party or a wedding I highly recommending serving it.

Pastrami Stuffed Chicken Breast
6 slices of chicken breast - you'll want to pound and pat it to make sure it's flat and thin
12 slices of pastrami from the deli
Zesty Italian Dressing
seasoned whole wheat bread crumbs (what I normally do is get whole wheat crumbs and then add spices myself- onion powder, dried parsley, paprika, garlic salt, pepper, cumin etc.)



1. marinate the chicken breast in salad dressing over night
Preheat oven to 350
2. lay out each chicken breast flat and then top each one with 2 slices of pastrami
3. roll it tight and then roll the chicken/pastrami roll in your bread crumbs. The crumbs will stick because of the wet dressing - it replaces the egg.
4. place down on a baking sheet or pan and bake at 350 for 30 minutes

That's it! I suggest serving it with marinated sweetened sweet potatoes or rice. For rice - just cook according to directions on box. For sweet potatoes, wash the potatoes, dice them and coat them in brown sugar, canola oil and cinnamon for a couple hours. Then spread evenly on baking sheet and pour marination over it. Bake at 450 for 50 minutes, stirring occasionally
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