Fall is officially here and it really feels like
everything has just exploded! My job has picked up speed at a record pace and I
have been spending all my free time working on a design competition for Nuit
Blanche- an all night art exhibition/ party in Toronto (more of that to follow).
This week all I’ve been feeling like doing is curling up into a ball and lying
in bed all day… I almost want to take a ‘Personal Day’ from work to do just that.
During these moods what everyone really needs is a comforting and totally tasty
meal to help us out. I whipped this one up to share with my parents as a little
‘thank you’ and the food was hot and ready on the table as soon as they arrived
home from a chilly weekend at the cottage.
I highly recommend making this one for yourself-
extremely easy and extremely rewarding!!
Spinach and Goat Cheese Stuffed Herb Chicken Wrapped in Prosciutto
Place chicken breasts between two
pieces of wax paper and pound it flat with a flat bottomed pan (this really
helps with any frustration you may have!)
Marinate the flattened chicken with
some olive oil, S&P and whatever dry or fresh herbs you have (I used
rosemary, thyme and basil). Put in the fridge for an hour or two.
Take the chicken breasts out and stuff half of them with
as much goat cheese and spinach as your heart desires.
Fold the chicken breasts over the
stuffing (or roll them), wrap 2-3 pieces of prosciutto around each breast to
hold it all together and use tooth picks to keep it all in place.
Lay chicken breasts into a tin foil
lined pan and cook in a 375F oven for 20-30 minutes (depending on how flat you
made your chicken).
Serve and Enjoy!
I served the chicken with Caramelized
Cauliflower Steaks with extra parmesan (obviouslyyy) and a fresh salad with
chives from the backyard. YumYumYum. Recipe for the Caramelized Cauliflower Steaks found here.  |
| Ready to go in the oven! (Colourful toothpicks encouraged) |
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| Caramelized Cauliflower Steaks |
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| The finished product, extra Parm PLEASE! |
the steaks! the steaks! they look as be-yooo-tiful as they did in the book. good job fanny :)
ReplyDeleteJordana and I used to make this in Montreal.Absolutely delicious.
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