Friday, December 18, 2009

Stuffed Breasts!

OMG Yum.

This has been a week of surprising recipes. Monday's beef tenderloin was wayyyy easier and more delicious than I expected it to be. Tuesday's chicken noodle soup was surprisingly bad--the noodles were ridiculously starchy, and it ruined the whole thing. And these stuffed breasts were phenomenal. Enjoy!

You will need:
Chicken breasts
Prosciutto
Olive oil
Garlic
Salt & Pepper
Chicken broth
Parsley & Basil

Either buy thin-cut breast filets to begin with, or flatten your breasts as thin as you can between a couple sheets of wax paper. In a small bowl, combine a quarter cup of olive oil, two cloves of minced garlic, two tablespoons chopped parsley, one tablespoon chopped basil, and plenty of salt and pepper.


On each breast, lay one slice of proscuitto (it's an Italian ham (I think) that you can find at the deli counter) and a spoonful of the parsley mixture. Roll it all up tight and secure with a couple of toothpicks. I don't have toothpicks, so I chopped up a couple of bamboo skewers. I really must invest in toothpicks.



Place the chicken in a baking dish, seam down, and bake at 350F for 15 minutes.

(The chicken's in a baking dish, and not, in fact, just sitting on the burner. Don't despair!)

Blurry, dark oven action shot!

Warm up a cup of chicken broth in the microwave and use it to baste the chicken. Bake for another 20-25 minutes, basting often, until the chicken is done.


Spoon the juices over the top and enjoy!


Takes about 40 minutes, start to finish.
Serves as many as you need it to, just make more parsley filling for more than 4.
Difficulty: 2

So, this is probably the last recipe you'll see this month. With Christmas and New Year's coming up, I'm either not cooking much in a week or relying on old standbys for every day in the week. I had to scrap a couple complicated recipes I'd planned because I suddenly find myself employed! I don't know how long it'll last, but it seems like it'll be fairly steady for a couple months. I don't want to say too much about it because I don't want to jinx anything, but I think it's enough to know this: I'm finally back in a productive, positive environment where I love what I do and I love the people I'm working with and I'm putting my considerable skills to good use. I've had a phenomenal week and I'm really quite thrilled. Big ups to Brooklyn!

2 comments:

john said...

Looks fabulous Jess. I exited out of the Pot Roast recipe and now it won't load back. can you send it to my email? Please Please Please?? I think I remember it. 325 for 2 and 1/4 hr and then 300 for 45?

jessiker said...

Thanks for stopping by, John! I hope you'll be able to get the pot roast recipe to load, but here it is:

Put your roast in a 325F oven. If it's 3ish pounds, it'll need to cook for 3 hours. For a 4-5 pound roast, it'll need 4 hours. Let it go for two hours and fifteen minutes at 325F, and then reduce it to 300F for the last 45 minutes.

Enjoy!