Last night, we had deli for dinner.

Pastrami. Rye bread. Mustard. Deli pickles. Cole Slaw. The whole deli shebang.

Every once in a while, we just need a deli fix. And, last night was it.

It was so delicious.  And, maybe, just maybe, I wanted a bit more deli in my life.

This morning, I looked at the thin cut chicken breasts that I bought for Shabbos and thought, “How about deli sandwich chicken rolls for Friday night dinner?”.

Here it is!

INGREDIENTS

2 pounds thin-cut chicken cutlets

deli or dijon mustard
mayonnaise

stuffing

2 cups of rye bread, cut into large cubes
1 large onion, diced and sauteed with 4 minced garlic cloves
8 ounces of pastrami, sliced or diced thin
salt and pepper to taste

stuffing
1/2 cup cornflake or bread crumbs
1 cup crushed french fried onions
salt and pepper to taste

DIRECTIONS

On a plate or pie dish, combine mustard and mayonnaise.

Saute onion and garlic until just starting to brown. Soften bread by soaking in water and then squeezing out extra water. In a separate plate or pie dish, combine rye bread, pastrami, sauteed onion and garlic and seasonings to form stuffing mixture.

On a third plate or pie dish, combine crumbs and seasonings.

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper or greased foil.

Open each chicken cutlet and fill with a golf-size clump of stuffing. Using a silicone brush, brush each stuffed cutlet with mustard/mayo mixture and then coat generously with crumbs/french fried onions. Place seam side down on lined baking sheet. Leave a bit of space in between chicken cutlet rolls, taking care not to crowd the cutlets.

Lightly drizzle olive oil or spray with cooking spray. Bake for 30 minutes, cutting largest stuffed chicken roll open to ascertain that chicken is no longer pink on the inside.