My friend, Marilyn, had never been to my home. She and her daughter Chris were over for an early evening dinner.
I decorate with antiques and a primitive country style. One look around and she asked, “What’s up will all the ravens?”
I guess if my family had a crest it would have a raven on it. The mascot of the 343rd SRS where my husband was assigned in the Air Force was a “sleeping crow” whose tail feather is up and alert, ready for action on long missions; hence the allusion for the need to snooze. He was, of course, black which symbolized ‘black ops’ or covert surveillance.
The guys in the squadron called their building the ‘Raven Haven.’ When one retired, they joined the ‘Association of Old Crows.’
If one thing military life taught us, it was how to make friends quickly, get together often, and enjoy time spent with others.
I was doing afterschool care that day and convinced my friend, Susan, to eat with us, too. It didn’t hurt that she was tired and hungry after a long day at work…and that her son, Tristan, begged to stay.
My guests had never met one other, but I find get you can get to know someone over a meal more than anywhere else.
Marilyn was in high spirits that evening. My daughter, Emily, told me after everyone left that she found her hilarious! Considering some 50 years between their ages, one realizes good food and good company bridges any generational gap.
The Lord has always provided enough food on our table to share. I’m so grateful for this!
I’m reminded of the verses in Luke 12 where Jesus taught his disciples that they were not to worry about food or clothing. Life is more than striving for things. He said, “24 Consider the ravens: for they neither sow nor reap; which neither have storehouse nor barn; and God feedeth them: how much more are ye better than the fowls?”
Today I’m sharing the recipe for stuffed chicken rolls. They can be prepped the day before and finished up in the slow cooker, making this an easy fix for a company meal.
STUFFED CHICKEN ROLLS
6 large chicken breasts, boneless, skinless
6 pcs. ham, thin sliced & fully cooked
6 slices Swiss cheese
1/4 c. all-purpose flour
1/4 c. Parmesan cheese, grated.
1/2 tsp. sage and parsley, chopped-dried or fresh
1/4 tsp. paprika
1/4 tsp. pepper
1/4 c. vegetable oil
1/2 c. chicken broth
1 pkg. chicken gravy mix
1 (10 3/4-oz.) can cream of chicken soup
Place chicken breast in a plastic bag and gently pound with flat side of meat hammer until thin (about 1/4″ thick). Chicken needs to be thin enough to wrap around ham and Swiss cheese to encase it completely.
Fold cheese into small square and wrap ham around it. Place on chicken breast and fold chicken around it. Secure with toothpicks.
Mix flour, parmesan cheese, and spices. Heat oil in skillet. Roll chicken in flour mixture and brown in hot oil on all sides. Place in slow cooker. Mix cream of chicken soup, broth and packet of gravy mix. Pour over chicken and slow cook for 6-8 hours until tender. Thin gravy with extra chicken broth if needed. Top with parsley after you place it in serving dish. Serve with wild rice.
Leftovers may be chopped and mixed with enough chicken broth to make a soup. Add leftover rice, corn, whatever you like to make a savory chicken and rice soup.
Note: I once made 150 of these for a luncheon prepping the chicken one day and cooking it in a large roaster oven the next day. The prepped chicken freezes well and you can just pull out the chicken, add the gravy, and continue on. It is also delicious without the ham and cheese and is a less complicated recipe.
Luke 12: 22 “Take no thought for your life, what ye shall eat; neither for the body, what ye shall put on. 23The life is more than meat, and the body is more than raiment. 24Consider the ravens: for they neither sow nor reap; which neither have storehouse nor barn; and God feedeth them: how much more are ye better than the fowls?”