If you are looking for a reasonably quick and tasty Italian dinner, I highly recommend the following chicken dish.
- 4 skinned & boned chicken breasts
- Flour seasoned with ground sea salt & freshly ground pepper (to dredge the chicken in)
- 1/4 cup butter (1/2 stick)
- Several leaves of fresh sage
- 4 thin slices of prosciutto, cut in half
- 1/2 cup freshly grated Parmesan cheese
Start by cutting each chicken breast in half and dredge them in the flour. Make sure that there are no lumps of flour sticking to them.
TIP: Leaving the flour on the chicken for too long makes it goopey and pretty unattractive – don’t dredge too far ahead of time.
Set your oven on ‘Broil.’
While your oven is warming up, melt the butter in a large skillet along with your fresh sage. Add the chicken so they are all in one layer (make sure they don’t overlap so they all cook evenly). Cook this over a medium heat until the breasts are golden on both sides. Turn as needed.
Remove the chicken from heat and place on a broiling pan. On each, put a piece of prosciutto and your freshly grated Parmsean (really, fresh is a lot better than the Kraft in this dish).
Throw this under the broiler for as long as it takes for the cheese to melt (approx. 5 minutes).
This is a really tasty dish to serve with fresh polenta (make sure you start this first, as it takes longer than the chicken). Take 2 cups chicken broth, 2 cups water and boil. Whisk in 1 cup cornmeal and let it cook for about half an hour, stirring occasionally. When cooked, add salt, butter and a heaping pile of parmesan cheese. Viola!
If you like this recipe, I recommend the cookbook “Italian – the Essence of Mediterranean Cusine” by Carla Capalbo.
Sorry for our apathetic approach toward blogging recently – we’ve been too busy eating lots of good food and getting too full to write. We promise to update more often – but tonight I have a wonderful recipe I’d like to share. Our good friend Ashley showed us how to make this last Sunday, and we enjoyed it so much that we had to repeat it tonight.
This is a good one for when you’re craving just a light dinner. In today’s case it was Mother’s Day and I went out to Joan’s on Third with my parents for lunch (I had a half roast beef sandwich, mac and cheese, salad, and a piece of crown cake). When dinner time came around, I felt myself not wanting something decadent, but light and healthy. Here is Ashley’s tasty recipe for minestrone soup:
- 1/2 large yellow onion
- 2 cans seasoned diced tomatoes
- 2 large carrots (sliced)
- 2 large celery stalks (sliced)
- 1 russet potato (chopped)
- About a box and a half of chicken broth
- 4 cloves garlic (minced)
- Fresh basil leaves (chopped finely in food processor)
- 1 small can of corn
- 1 can kidney beans
- Salt, pepper, and Italian seasonings to taste
- 2 bay leaves
Start by chopping the onion and mincing the garlic. Put a large pot on the stove and coat the bottom with olive oil. Sauté onions in the pot until they become translucent, then add the minced garlic. Slice the carrots, celery, and chop the peeled potato. Throw the veggies into the pot as well, and top with salt and pepper. Stir for a minute or two, making sure nothing is sticking to the bottom. Add in the tomatoes, corn, and kidney beans, then add the chicken stock. Put about two handfuls of fresh basil into the food processor and pulse until finely chopped. Add the basil to the soup, along with two bay leaves and some dried Italian seasonings.
Bring soup to a boil, then reduce heat and simmer on med-low until vegetables are fully cooked (could be about 45 minutes, so keep an eye on it). Serve with freshly grated parmesan, and if desired, a dollop of sour cream and balsamic vinegar. Yummy!