While perusing the local grocery store, NC and MQ created this delish and easy (and even a little classy) piece of dinner time goodness that is so easily adaptable to your own preferences! Its basic idea involves the following:
Something to stuff: In this case we're going to pretend you chose Chicken Breast (1 per dinner guest), but pork chops or veal or other such meats do just as well. (Also consider a portobello if you prefer the veg life!)
A cheese: Again, we'll assume you chose herbed Goat cheese, but the options are nearly endless. you want something that melts well and that you like the taste of, of course!
A bonus stuffing element: You went with prosciutto? Good choice! Fresh spinach is also tasty, as are other softer veggies that will cook well inside your choice of stuffed object.
Sauce making bits and pieces: Lets just say you decided on a red wine and cranberry sauce with scallions or leeks because a warm red will match nicely with the rich Goat Cheese and the cranberry's add a little sweet pop. You'll want to use dried cranberries as they will rehydrate while cooking. Rule #2 (see Holiday Buzz Cake for #1): NEVER cook with wine that you wouldn't drink on its own.
- Begin by pounding out the chicken breast so that it will cook through evenly. No need to make it paper thin by any means, just enough to make it relatively the same thickness throughout.
- Cut a pocket part way through the breast along one of the thin sides (think the orientation of cutting a bagel in half, but don't cut all the way through).
- Season each side of all the breasts with salt and pepper.
- Line the inside of each pocket with a slice or two of prosciutto and fill with Goat Cheese. Don't hold back! It's totally fine if its over flowing with gooey cheesy goodness!
- Bring a frying pan to medium heat. When it is hot hot hot get a little Extra Virgin Olive Oil (or EVOO, if you will) in there.
- Place the breasts in the pan and let cook most of the way through, maybe 5 mins on each side depending on how thick they are.
- While these cook chop up the scallion, a couple small handfuls chopped should do.
- Remove the chicken and put to the side for moment while we being the sauce.
- Get a little dash of oil in the pan and toss in the scallions. Scrape up the chicken bits on the bottom of the pan and get them cooking too.
- Open your choice of wine and pour generously into a glass. Swirl, smell, swish, swallow, savor.
- Now add about 3/4 a cup of the wine to the pan. Let this reduce and add in a couple small handfuls of the dried cranberries.
- Get the chicken breast back in the pan and let it cook the rest of the way and simmer and suck in the saucy goodness. The goat cheese will get melty and any over hanging prosciutto will crisp and it will all smell divine!
When the chicken is cooked through (feel free to make a small incision in the thickest bit and check it out) plate it up with your favorite side. You must admit that stuffed anything is reasonably impressive, at least in the world of food, so leave your dinner guests in awe of your sudden culinary prowess! No need to thank us, really!
Serving suggestions:
We like a nice salad on the side, or perhaps some steamed spinach with sliced almonds, or butternut squash...the options are endless. Also consider serving the same wine you used to cook with ---- we'll make that Rule #2a.
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