• 2 1/2 lbs   Potatoes (cut to same size) (I used Yukon Gold but red potatoes would work as well.)
• 1/2            Large yellow onion (diced, approx. 1 cup)
• 3               Garlic cloves (minced)
• 1 T            Poultry seasoning
• 1 T            Black pepper
• 1 T            Kosher Salt
• 2 T            Olive oil
• 1/2C         Butter (melted)
• 1T             Garlic powder
• 1/2C         Green onions (chopped)  
• Non stick spray                   

Directions:   (total cook time 1 hr 20 min)

1. Turn oven to 400. Wash and chop potatoes into equal sized pieces. Chop onion and mince garlic.
2. Add potatoes, onion, and garlic to prepared roasting pan. Drizzle olive oil over potatoes and add salt, pepper, and poultry seasoning. Mix everything together until the oil and seasonings are evenly distributed.
3. Bake for 1 hr, or until potatoes are starting to brown and are mostly cooked
4. Melt butter in the microwave, add in garlic powder, and stir to combine. Pour butter mixture over the potatoes and stir until all are coated evenly.  Chop green onions and sprinkle over potatoes.
5. Bake for an additional 20 min.
6. Remove from oven and place in serving dish, scrape any butter remaining in pan over top of potatoes.

Balsamic Vegetables    (Follow steps from this recipe)

• 4       Chicken breasts (boneless, skinless)
• 3       Eggs
• 1T     Dijon Mustard
• 8       Slices of thinly sliced honey ham deli meat
• 4       Slices Havarti cheese
• 4       Slices Provolone cheese
• 1C    Panko bread crumbs
• 1C    Italian bread crumbs
• 1C    Powdered Parmesan cheese
• 2T     Italian seasoning
• Salt and Pepper
• Cling wrap or some sort of plastic wrap

Directions:  (total cook time approx. 45 min, or until chicken is an internal temperature of 165 degrees Fahrenheit)

1. Place each chicken breast on half of a 2 foot section of plastic wrap and fold over to create a sealed pocket. Pound out chicken until it is approximately 1/2 inch thick and flat. Repeat for all 4 chicken breasts.
2. On a separate plate create the filling by layering 1 slice of ham then, 1 slice of Havarti, 1 slice of ham, and 1 slice of Provolone.
3. Open side of plastic wrap so you have access to the chicken. Season both sides of flattened chicken breast with salt and pepper. Place the rolled ham and cheese in the center of the chicken breast and roll chicken over to completely wrap the ham and cheese.  Using plastic wrap create a cylinder shape and roll tightly. Place rolled chicken cylinders in refrigerator for at least 30 min (this can be done up to a day ahead).
4. Mix both types of bread crumbs with the Parmesan cheese and Italian seasoning until evenly combined.  Mix 3 eggs with the dijon until the eggs and mustard are smooth. 
5. Dip chicken cylinder in the egg mustard combo and fully coat. Gently coat chicken in the seasoned bread crumb mixture until fully coated, try to keep the chicken cylinder sealed so the cheese doesn’t melt and ooze out while baking.
6. Place chicken on a baking sheet lined with parchment paper and bake at 400 until internal temp reaches 165 degrees Fahrenheit (approx. 45min).