I’d like to start off today by saying Hi to all the German visitors I seem to be having lately. I know I’m very new at this, and it may be a fluke, or crazy computer error. It may be all the same person, but it is nice to know someone “might” be looking. lol. Anyway, welcome, and feel free to say Hello.
Our Valentine’s dinner was something Ant and I both really love, but I rarely ever make. The combination of prosciutto, goat cheese, and red wine, (things we never have on hand) can make this dish a bit pricier than our normal dinners. So we use this as one of our “special occasions” dishes. You know the ones you only break out on anniversaries, birthdays, or other celebrations (promotions, special guests, etc.).
Since we both have a very strong attachment to Italy, (We met, and married there, as well as named our kid after one of it’s ancient rulers!) this dish makes for a special bonding time where we can look back on our trips and experiences. Lately with job prospects, moving, and the general “joys” of toddler-hood we have needed “us time more than ever so for a special treat we tucked the kid in early and had an actual date night (in the living room) candles and all.
|See, we had such a great time I forgot all about you guys. Sorry!|
4 skinless chicken breasts
3 1/2 oz full fat soft cheese, flavored with herbs and garlic
(I use Chavrie with basil and roasted garlic, in the little green pyramid box)
8 slices prosciutto (not too thin or wrapping will get tough)
2/3 cup red wine (Ant says Chianti or Pinot Noir I have no idea since I don’t drink)
2/3 cup chicken stock
1 tablespoon brown sugar
1. Make a slit in the side, along the length of each chicken breast.
2. After stirring the cheese to soften it, spoon cheese into the pockets in the chicken.
3. Wrap each Chicken breast with 2 slices of prosciutto and secure with string. (I admit to using sewing thread.)
4. Add wine and chicken stock to a large skillet and bring to a boil. When the mix starts to just boil add the sugar and stir until dissolved.
5. Place the chicken breasts in the skillet and let simmer 12-15 min. or until chicken is cooked through.
6. Remove chicken and keep warm.
7. Reheat the sauce and boil until thickened.
8. Pour sauce over chicken and serve.
The recipe also suggests adding other things like finely chopped sun-dried tomatoes to the cheese, but I’ve never tried it and can’t say how good it is. (I don’t really care for tomatoes.)
Now I’m off to the craft store to get more goodies for the week ahead. Hopefully I’ll stay out of trouble, but probably not! See ya tomorrow.
#47 – Parma-Wrapped Chicken