The time to traditionally serve hors d'oeuvres is during the cocktail hour of a party.

Often served with various apéritifs, they aren't intended to fill you up, but
to prepare your palate for the meal, or hold you over until the meal is served.
 The time to traditionally serve hors d'oeuvres is during the cocktail hour of a party.
Often served with various apéritifs, they aren't intended to fill you up, but
to prepare your palate for the meal, or hold you over until the meal is served.

A type of garlic bread appetizer, they are found in many pizzerias around the world.
They are usually made with pizza dough, and garlic (or garlic powder). They can
also be topped with Parmesan cheese, oregano, and/or parsley.

Hors D'oeuvres & Appetizers Recipes

 Hors D'oeuvres & Appetizers Recipes.
 Cream cheese & prosciutto cocktail bites. Yields: 1 Serving. ...
 Seared scallops & fruit reduction. Yields: 4 Servings. ...
 Pears with cheese & honey. Yields: 6 Servings. ...
 Mascarpone & cranberry beef tartare. ...
 Mark Filatow's lamb meatballs. ...
 Leeks vinaigrette & Burrata. ...
 Oysters au gratin.

An appetizer is part of a meal that's served before the main course. You
mightserve your dinner guests an appetizer of crab-stuffed mushrooms when they
first arrive for dinner. ... You can also call an appetizer an hors d'oeuvre.
An appetizeris meant to stimulate your appetite, making you extra hungry for
your meal.

Types of Hors d'Oeuvres. There are a few general categories of hors d'oeuvres.
Canapés are a type of hors d'oeuvre constructed of a base of made of bread, pastry,
crackers or something similar, with some sort of spread such as flavored cream
cheese or butter, and then a topping.

How to Serve Hors d'Oeuvres

1. Offer three to four types of hors d'oeuvres, and figure each person will eat about 10
pieces in two hours (fewer if you're serving cheese as well).
2. To keep the food flowing, prebake the hors d'oeuvres, then rewarm them when the
guests arrive.
3. Use the oven for the crispiest results

Our Top Hors d'Oeuvres

COASTAL LIVING RECIPES

Goat Cheese Poppers with Honey

SOUTHERN LIVING RECIPES

Cranberry-Goat Cheese Canapés

COASTAL LIVING RECIPES

Tomato-Feta Bites

COASTAL LIVING RECIPES

Beef Tenderloin with Merlot Jam

SOUTHERN LIVING RECIPES

Grits-and-Gumbo Tarts

SOUTHERN LIVING RECIPES

Fingerling Potatoes with Avocado and Smoked Salmon

SOUTHERN LIVING RECIPES

Sausage Balls

SOUTHERN LIVING RECIPES

Marinated Mozzarella

COOKING LIGHT RECIPES

Corn Bread Bites

 COOKING LIGHT RECIPES

Cheesy Masa Pancakes with Pico de Gallo

Types of Hors D'oeuvres

 PASTRY. These are hors d'oeuvres that are based on pastries. ...
 STUFFED. Wrapped hors d'oeuvres consist of a food item or filling encased in a thin
sheet of another food item. ...
 Black forest ham and Parmesan cheese and hot sweet mustard rolled and baked in
a puff pastry. ...
 Watermelon, feta and mint skewers.

Where did hors d'oeuvres come from?

Hor d'oeuvres comes from the langauge: FRENCH! From the lighter side: They came from the
kitchen!

What does hors d'oeuvres mean and what language is it?

It's a French word meaning "outside the main dish of a meal." Mostpeople know it better as an
appetizer.

What are hors d'oeuvres?

Hors d'oeuvres are small portions of tasty foods served asappetizer sbefore a meal or at
cocktail party. From the French, andliterally means "outside of work" < hors, outside (< L foris)+
de, of (see de-) + oeuvre, work (< L opera, works). As 'finger food', most hors d'oeuvres are
picked up and eat…

What fruit is served as an hors d'oeuvre?

You can serve anything as an hors d'oeuvre! Fruit is one choice. You
can serve any fruit that can be picked up with the fingers, or on a
toothpick. Fruit like pineapple can be cut into small pieces to make this
easier. Other foods typically served as hors d'oeuvres include cheese,
bread, caviar, and chips.

Olives may also be used.

What is the history of hors d'oeuvre?

The French phrase hors d'oeuvres literally means "outside the works."
Originally it was an architectural term referring to an outbuilding not
incorporated into the architect's main design. The phrase was borrowed
by France's culinary experts to indicate appetizers customarily served
apart from the main course of a dinner. Thus hors d'oeuvres are, quite
literally, outside the main design of the meal

Which food comes under hors d'oeuvres?

Hors d'oeuvres are appetizers, food items served before any other course of a meal. The size is
typically that which can be eatten in one bite. There is no limit as to what ingredients can be
used. Most hors d'oeuvres tend to be savory rather than sweet.

Meaning and pronunciation of hors d'oeuvres?

hors d'oeuvre (pronounced OR DERV) is a French word meaning"outside the main course of a
meal," or appetizer.

What are the two categories of hors d'oeuvres?

You are probably refering to "crudités" and "charcuterie"; the first being vegetable
preparations and the latter being meat based, usually porc (pâté, salami etc...) Just as a bit
of useless info charcuterie is made by a charcutier (which comes from chair cuite (cooked
flesh)).

What is the difference between hors d'oeuvres and appetizers?

The term hors d oeuvre translate literally from the French as "outside
the work". Hors d oeuvres are served separately from the meal - either
before the meal or at a time when a meal will not be served, such as a
cocktail reception. These foods may be served either hot or cold. . hors
d oeuvre are meant to pique the taste buds and perk up the appetite.
 While hors d oeuvres are served separately from the main meal,
appetizers are traditionally it's first course. Whether the guest will be
creating a meal based on appetizers or selecting one as a prelude to the
entree. these foods are primarily intended as the introduction to a meal.
-- Culinary Fundementals (c) 2006 Pearson Eduction Inc.

What are some examples of hors d'oeuvres?

Some examples of hors d'oeuvres might include:

 Stuffed olives

 Cheese wrapped in smoked salmon

 Canapes

 Cold cuts

 Crudites

 Snack foods

 Cheese cubes

 Sausages

 Dumplings

 Bruschette

 Stuffed mushroom caps

 Crackers spread topped with assorted tasty spreads

 Celery segments filled with cream cheese

 Miniature quiches

 Meatballs on toothpicks

 Caviar

 Escargot

 Canapé
 Food
 Description
 A canapé is a type of hors d’œuvre, a small, prepared and usually decorative food,
consisting of a small piece of bread, puff pastry, or a cracker topped with some savoury
food, held in the fingers and often eaten in one bite. Wikipedia
 Main ingredients: Base: one of crackers, bread, toast or puff pastry; Topping: savoury
butters, spreads, or pastes
 Variation: Vol-au-vent
 Place of origin: France
 Course: Hors d'oeuvre
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What is a canape appetizer?

 A canapé is a type of hors d'œuvre, a small, prepared and usually decorative
food, consisting of a small piece of bread (sometimes toasted), puff pastry, or
a cracker topped with some savoury food, held in the fingers and often eaten
in one bite.

 What are the basic components of Canape?

 before dinner with drinks or at a special cocktail function. A Canapé usually
has five parts: Base, Spread, Topping, Garnish and Glaze. that a Canapé has
several parts, whereas an hors d'oeuvre may have only one part.
 What are the different types of canapes?

Canape Recipes
 Smoked Salmon Mousse Canapés.
 Asparagus-Blue Cheese Canapés.
 Cranberry-Goat Cheese Canapés.
 Canapé Toast Squares.
 Watercress Canapés.
 Mushroom Polenta Canapés.
 Salmon Canapes With Horseradish Cream.
Pimiento Cheese Canapés.

What is CANape appetizer?

A canapé is a type of hors d'œuvre, a small, prepared and usually decorative food,
consisting of a small piece of bread (sometimes toasted), puff pastry, or a cracker
topped with some savoury food, held in the fingers and often eaten in one bite.


 Where does the word CANape come from?

 For example, in French a canapé is literally a sofa. When a chef created a
new type of hors d'oeuvre by putting a savoury topping on a piece of bread or
toast, the topping was thought to sit on the bread like a person sitting on a
sofa, and so the snack came to be called a 'canape'

 Finger food
 Description
 Finger food is food meant to be eaten directly using the hands, in contrast to food
eaten with a knife and fork, spoon, chopsticks, or other utensils. In some
cultures, food is almost always eaten with the hands; for example, Ethiopian
cuisine is eaten by rolling various dishes up in injera bread.

What is another word for finger food?

appetizer
 antipasto.
 aperitif.
 canapé
 cocktail.
 dip.
 finger food.
 hors d'oeuvre.
 munchies.

What is the best finger food?

The Best Finger Foods
 Easy Sweet & Sour Meatballs.
 Savory Swedish Meatballs.
 BLT Appetizer Cups.
 Spicy Buffalo Chicken Cups.
 Chicken Enchilada Cups.
 Chicken Roll Ups with Ham and Cheese.
 Honey Chipotle Chicken Wings.
 Individual Spinach Dip Bread Bowls.

 What are finger foods?

 In the Western world, examples of generally accepted finger food are
miniaturemeat pies, sausage rolls, sausages on
sticks, cheese and olives on sticks,chicken drumsticks or wings, spring
rolls, miniature quiches, samosas,sandwiches, Merenda or other such
based foods, such as pitas or items in buns, bhajjis, potato ...

What can I bring to a finger food party?
Crowd-Pleasing Finger Foods
 Easy Sweet & Sour Meatballs.
 Savory Swedish Meatballs.
 BLT Appetizer Cups.
 Spicy Buffalo Chicken Cups.
 Chicken Enchilada Cups.
 Chicken Roll Ups with Ham and Cheese.
 Honey Chipotle Chicken Wings.
 Individual Spinach Dip Bread Bowls.

 What are finger foods?

 In the Western world, examples of generally accepted finger food are
miniaturemeat pies, sausage rolls, sausages on
sticks, cheese and olives on sticks,chicken drumsticks or wings, spring
rolls, miniature quiches, samosas,sandwiches, Merenda or other such
based foods, such as pitas or items in buns, bhajjis, potato ...

 What are good finger foods for a birthday party?
Easy Birthday Party Foods
 Mini Turkey Meatballs. Mini meatballs are the perfect snack for crowd mingling. ...
 Artichoke-and-Cheese-Stuffed Mushrooms. Mushroom caps make perfect bite-size
bowls for indulgent stuffings. ...
 Gina's Pimiento-Cheese Cakes. ...
 Sunny's Deviled Eggs. ...
Chocolate Peanut Butter Thumbprint Cookies.

Try these easy cold finger foods for kids.

 Fruit On A Stick. Image: Shutterstock. If your kidhates eating slices of fruit, try fruit-
kebabs, fruits on a stick, or rainbow skewers! ...
Ham-And-Cheese Pinwheels. Image: Shutterstock. The ham-and-cheese pinwheels
aren't just good to look at.

Here are some great cheap food ideas for lunch and dinner parties.

 Pasta Bar. A pasta bar is one of my favorite things to serve at parties. ...
 Baked Potato Bar. Another super affordable party meal option is the baked potato
bar. ...
 Taco Bar. ...
 Sloppy Joes. ...
 Hot Roast Beef Sandwiches. ...
 Italian Pasta Casserole.


tools and equipment needed in preparing appetizer

 ball cutter. sharp edge scoop for cutting out balls of fruits and vegetables.
 Rubber Spatula. use to scrape off contents of bowls.
 channel knife. small hand tool in making garnishes.
 spatula. used for manipulating foods like spreading.
 wire whip. used for mixing thinner liquids.
 zester. ...
 french knife. ...
 paring knife.


Baking Tools
 Baking Pans. Common sizes are 9” x 5” or 8 1/2” x 4 1/2”. ...
 Dough Hook. The dough hook is used to knead dough with hand or stationary
mixers right in the bowl. ...
 Food Processor. ...
 Measuring Spoons and Cups. ...
 Mixing Bowl. ...
 Pastry Brush. ...
 Plastic Wrap/Kitchen Towel. ...
 Rolling Pin.

According to joyofkosher.com

Onions

Meatball

Mayonnaise

Baked potato
 Brie

Frittata

5-Ingredient Hors D'oeuvres for 8 Nights

 CARAMELIZED ONION SQUARES. Caramelized Onion Tart. ...

 ASIAN MEATBALLS. Asian Meatballs. ...
 ZUCCHINI SOUP SHOOTERS WITH PARMESAN CRACKERS. Zucchini Soup
Shooters. ...
 PEPPERED TUNA WITH WASABI MAYO. Peppered Seared Tuna. ...
 TWICE BAKED POTATO SKINS. Twice Baked Potato Skins. ...
 ROASTED GARLIC RIB EYE CROSTINI. ...

 Meatball
 Description
 A meatball is ground meat rolled into a small ball, sometimes along with other ingredients,
such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked
by frying, baking, steaming, or braising in sauce. There are many types of meatballs using
different types of meats and spices. Wikipedia

Ingredients
1. 1/2 cup. fine, dry breadcrumbs.
2. milk.
3. large egg.
4. grated Parmesan cheese.
5. finely chopped fresh parsley leaves.
6. 2 teaspoons. kosher salt.
7. Freshly ground black pepper.
8. ground meat, such as beef, pork, turkey, chicken, or veal, or a mix.
Procedure:

1. Preheat oven to 400ºF. ...

2. Mix together onion, bread crumbs, garlic, egg, cheese, ketchup, salt, pepper and
parsley in a large mixing bowl.
3. Add in ground beef and mix gently until combined. ...
4. Bake in preheated oven for 15-20 minutes, or until meatballs are browned and
cooked through.
INGREDIENTS

Cucumber
Toast bread
Olive Oil
2 tbsp Goody mayonnaise
1 tbsp yogurt
Salt and black pepper, to taste
1tbsp dry coriander
1 tsp lemon juice, or to taste
1 tbsp Goody vinegar, or to taste
1 tbsp fresh coriander
1 Can Goody Tuna
Red Jalapeno, sliced

METHOD

1.Cut Cucumber to 1/2 cm cilices, then using round

shaped cutter cut the toast to circles with the same
size of the Cucumber. Brush toast with olive oil and
put it in a preheated oven for 5 minutes or until
golden.
2.Mix in a bowl mayonnaise, yogurt, salt, black
pepper, coriander, lemon juice ,vinegar and then add
green coriander and Tuna until well combined.
 3.In a serving dish place toast circles and put a slice
of cucumber and a spoon of the Tuna mixture.
Garnish with red jalapeno rings. And serve


Mise’ En Place is a French term which means “set in place” that is
you have everything ready to cook and in its place. These are
advance preparation that you need to perform to save time. You
should be able to identify and prepare all the needed tools and
equipment as well as all the ingredients to make the preparation
and cooking easy.
The following are the tools and equipment needed in preparing
appetizers.
Kitchen Tools and Equipment

1. Ball Cutter – sharp edged scoop for cutting out balls of fruits and
vegetables.

2. Rubber spatula – used to scrape off contents of bowls.

3. Channel knife – small hand tool in making garnishes.

4. Spatula – used for manipulating foods like spreading.

5. Wire Whip – used for mixing thinner liquids.

6. Zester – used to remove zest or citrus peels in thin strips.

7. French knife – for chopping, slicing and dicing.

8. Paring knife – used for trimming and paring fruits and

vegetables.
9. Butter curler – used for making butter curls.

10. Cutting board – board for cutting fruits and vegetables.

11. Kitchen shear – cutting device for ingredients like scissors.

12. Potato Masher – designed to press potato and cooked

vegetables.
13. Chiller – for keeping cold foods chilled for service.

14. Oven – for baking

Other Tools and Equipment used in Preparing Appetizers

1. Measuring spoons – are used for measuring dry and liquid
ingredients in small quantity.

2. Measuring cups – is used to measure dry ingredients. They come

in various sizes and volumes.
3. Glass measuring cup – container which is usually transparent. It
is smooth in the inside with the graduation mark on the outside to
read. This is used for measuring liquid ingredients like water and oil.

4. Mixing bowls – these containers have smooth, rounded interior

surfaces with no creases to retain some mixture.
5. Mixing spoon. – is used for mixing ingredients. It is made of wood
in different sizes and different length of the handle.

6. Paring knife- is used to remove the skin covering of fruit and

vegetables.
7. Fork is used to combine ingredients.

8. Container of different sizes and shapes.

9. Cooking range/stove

10. Refrigerator
11. Strainer/colander
Appetizers are foods which stimulate the appetite, through their
attractive appearance, fragrance or appealing flavor. It is a small
pieces or portions of highly seasoned food, usually served before a
meal to induce and stimulate one’s appetite. It gives appreciation to
the food we eat.
A good appetizer, whether hot or cold should be light and served in
small quantities, Fresh vegetable and salads, fruits, or meat or even
fish can be made into appetizers.
Classification of Appetizers:

1. Cocktails– are usually juices of orange, pineapple, grapefruit or

tomatoes served with cold salad dressings. It may be in the form of
a fruit or vegetable juice mixed with little alcoholic beverage or
seafood like shrimps, crabs, or lobsters served with slightly
seasoned sauce.

2. Hors D’ Oeuvres-refers to small portions of highly seasoned

foods. It is a combination of canapés, olives, stuffed celery, pickled
radishes, and fish. It is served on individual plate when guests are
seated. Sometimes this is simply placed on a platter and passed
around. Hors d’oeuvres are served cold or hot.

3. Canapé– are made out of thin slices of bread in different shapes.

The bread may be toasted, sautéed in butter or dipped in a well-
seasoned mixture of egg, cheese, fish, or meat then deep-fat fried.
It is a finger food consisting of three parts: a base, a spread or
topping and garnish. They could be served hot or cold. There are no
set recipes for the making of canapés. You may create your own
combination of several different colored items on the cut pieces of
bread, toasted or fried and biscuits etc. The larger canapés are
termed as ZAKUSKIS after the Chef Zakuski.

4 . Relishes/Crudités– are pickled item which are raw, crisp

vegetables such as julienne carrots or celery sticks. Relishes are
generally placed before the guest in a slightly, deep, boat shape
dish.

5. Petite Salad– are small portions and usually display the

characteristics found in most salad.

6. Chips and Dips- are popular accompaniments to potato chips,

crackers, and raw vegetables. Proper consistency in the preparation
is important for many dip. It must not be so thick that it cannot be
scooped up without breaking the chip or crackers, but it must be
thick enough to stick to the items used as dippers.
7. Fresh Fruits and Vegetables – are the simplest appetizer. Fruits
are good appetizers because they give an attractive appearance,
fragrance, appealing taste and delicious flavor. For example, you
could serve a platter of thinly sliced cucumbers, chunks of red bell
pepper and baby carrots. For a fruit tray, consider serving red and
green grapes, as well as chunks of mango with toothpicks inserted
in them. Since appetizers should always easy to pick up with the
fingers, it should never be drippy or messy so you need to avoid
certain fruits or veggies (for example, chunks of avocado or
watermelon are probably not the best appetizer choices).

8. Finger foods– are variety of appetizers wherein the only

requirement is that you keep everything small enough to be picked
up with the fingers and eaten with little mess. If you want to serve
your favorite homemade sausages, cut them into small pieces, wrap
them with a small piece of pastry shell and bake. Or, serve your
favorite baked sweet potato fries with a mayonnaise-based dipping
sauce. Individual quiches filled with ham and cheese is another
good option.

The following are examples of appetizers including the

materials/ingredients on how to prepare them.
Canapés
Canapés – bite-size open faced sandwiches consist of tiny portions
of food presented on bases of bread, toast, or pastry easily handled
and eaten.

Canapés Consists of Three Parts

1. Base – holds the spread and garnish. Crackers and toasts are
firmer and give a pleasing texture and crispness to the canapes.

2. Spread – placed on top of the base so the garnish sticks to it

without falling off.

Three types of spreads

a.)Flavored butter – made from softened butters with flavorings.
b) Flavored Cream Cheese-made from flavored butters, except
cream cheese is substituted for the butter. Mixture of cream and
butter can be used.
c) Meat or Fish salad spreads – made from finely chopped meat
or fish that are spreadable. Seasons should be checked carefully to
make the spread more stimulating to the appetite.

3. Garnish – any food item or combination of items placed on top of

the spread which usually gives color, design, and texture or flavor
accent to the canapé.

Food items used to decorate canapés

a) Vegetables, pickles and relishes
Radish slices Pickled onions Tomatoes Olives Chutney Parsley
Pickles Asparagus tips Capers Cucumber slices Pimiento
b) Fish
Smoked oysters Smoked
Salmon Shrimp
Caviar Tuna flakes Sardines Lobster chunks or slices
c) Meats
Ham Salami Roast Beef Chicken or Turkey
d) Cheese, hard cooked egg slices
Guidelines for Assembling Canapés
1. Good mise en place is essential.
In making canapés especially for large functions, all bases, spreads
and garnishes must be prepared ahead of time so that final
assembly may go quickly and smoothly.
2. Assemble as close as possible to serving time.
Bases quickly become soggy, and spreads and garnishes dry out
easily. After placing them in a tray, cover them lightly with plastic
and held for a short time under refrigeration. Safe food handling and
storage must be observed.
3. Select harmonious flavor combinations in spreads and garnish
such as:
Mustard and ham
Lemon butter and caviar
Pimiento cream cheese and sardines
Tuna salad and capers
Anchovy butter, hard cooked egg slice and olive.
4. Make sure that at least one of the ingredients is spicy in flavor.
A bland canapé has little value as an appetizer.
5. Use high quality ingredients.
Leftover can be used for canapés, but they must be carefully
handled and stored to retain freshness.
6. Keep it simple.
Simple meat arrangements are more attractive than extravagant
one. Be sure that canapés hold together and do not fall apart in the
customers hands.
7. Arrange canapés carefully and attractively on trays.
Each tray should carry an assortment of flavor and textures, so
there is something for every taste.

Cocktails
Cocktail appetizers are made of seafood or fruit, usually with a tart
or tangy sauce. These appetizers are always served chilled, often
on a bed of crushed ice.
Kinds of Cocktail Appetizers
1. Oysters and Clams on the half shell
2. Shrimps
3.Crab Meat

4. Lobster

5.Fruits

6.Firm flaked white fish

Relishes
Relishes are raw or pickled vegetables cut into attractive shapes
served as appetizer.
Relishes include two categories:
1. Raw vegetables with dips
This are known as crudités (croo dee tays). Cru in French means
“raw”.

Common bite size, cut raw vegetables served with dips are:

Celery Radishes
Green and Red pepper Zucchini ,Cucumber, Carrots , Cauliflower,
Broccoli florets, Broccoli Stems, Cherry Tomatoes Scallions

Dips – accompaniment to raw vegetables, and sometime potato

chips and crackers. Any mixture of spreads can be used as dips.
Proper consistency is important to any dip. It must not be so thick
that it cannot be scooped up without breaking the cracker. It must
be thick enough to stick to the items used as dippers. Thin or soften
them by adding mayonnaise, cream or other appropriate liquid.
Sauces and salad dressings can be used as dips.
2. Pickled items. Includes variety of items like cucumber pickles,
olives, watermelon pickles, pickled peppers, spiced beets, and other
preserved fruits and vegetables.

Miscellaneous hors d ‘oeuvres

These are variety of food both hot and cold served as appetizers.
The serving is smaller in unit size or portion size that can be eaten
with forks from small plates or with fingers.

1. Antipasto – Italian Appetizer. This includes the following:

Cured meats – Salami, prosciutto, bologna, boiled ham
Seafood items-Canned items like sardines, anchovies, and tuna
Cheeses – provolone, mozzarella
Hard cooked egg and stuffed eggs
Relishes – raw vegetables
Mushrooms and other vegetables

2. Bruschetta – slice of Italian bread that is toasted, rubbed with

brushed garlic, and drizzled with olive oil, served with toppings like
canapés.

3. Tapas – a small food item intended to be eaten with wine or other

drinks usually in bars. They are served in a small portion intended to
be eaten immediately.

4. Caviar – salted roe, or eggs, of the sturgeon. Any product labeled

caviar must come from sturgeon. Roe from any other fish must be
labeled as such (white fish caviar)

5. Amuse Bouche (ah mews boosh) – a tiny appetizer or hors d’

oeuvres offered to guest seated at their tables either before or after
they have ordered from the menu. It is an opportunity to showcase
an aspect of the chef’s cooking style and talent and to welcome the
guest.
 Anything that can be served in a tiny portion can be served as an
amuse bouche like salads, soups, and little portions of meat, fish or
vegetables with the few drops of sauce and garnish. The chefs don’t
use a separate category of recipe for these items but just give a
different presentation, garnish or sauce.

Chicken, Ham & Cheddar Roll ups

Ingredients
for 2 servings

 2 boneless, skinless chicken breasts

 1 teaspoon salt, for chicken
 ¼ teaspoon pepper, for chicken
 1 teaspoon garlic powder
 4 slices ham
 4 slices provolone cheese
 1 cup flour (125 g)
 2 eggs, beaten
 1 cup breadcrumb(115 g)
 3 cups broccoli floret(450 g)
 4 tablespoons olive oil
 1 teaspoon salt
 ¼ teaspoon pepper

Preparation
1. Preheat oven to 400°F (200°C)
2. Cut about ¾ of the way through the chicken horizontally,
making sure not to cut through the other side. Flip the chicken
open and flat.
3. Lay a sheet of plastic wrap on top of the chicken and pound it
flatter using a pot or a pan. Remove the plastic wrap.
 4. Season with the salt, pepper, and garlic powder, rubbing the
seasoning in evenly. Lay 2-3 slices of ham over the chicken,
followed by 4 slices of provolone cheese.
5. Carefully roll the chicken up.
6. Transfer the flour, eggs, and breadcrumbs into 3 separate
bowls.
7. Dip the chicken roll into the flour, tapping off any excess, and
then into the egg, followed by the breadcrumbs. Place on a
baking sheet
8. Add the broccoli to the baking sheet, mixing it with the olive oil,
salt, and pepper. Make sure to save a little oil to drizzle on top
of the chicken.
9. Bake for 20 minutes.
10. Slice, then serve!
11. Enjoy!

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