let’s eat | prosciutto-wrapped stuffed chicken breasts

I know it feels like it’s been a while since I shared some of my food-ventures with you but please don’t think I’ve only been eating Ramen Noodles for the last month. Trust me, I could if I let myself. But alas, I just haven’t cooked from my book for a while and maybe just maybe there was a failed recipe in the interim that I haven’t had the guts to share with you all! Moving on swiftly…

…here’s my most recent try!

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I mean, come on. Chicken. Stuffed with cheese and bacon. Wrapped in Ham. It’s a no-brainer. I felt pretty confident going into this one.

Since this recipe didn’t have any spicy elements to it I didn’t have to substitute any ingredients! Perf!

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Except of course for adding wine. I think it was Sophocles that said ” I always cook with wine and sometimes it makes it into the recipe”. Or something to that effect. One thing I did change was, because I’m such a fancy lady, I opted for a truffle goat cheese. So good. So worth it.

First things first, I made my cheesey spread. Straightforward. Mix up cheeses with herbs and garlic. Nailed it. Then, fry up some bacon. Boom. I got this!

Second step. Smash the sh*t out of those chickens! Now since this is amateur hour, the last thing I possess in my kitchen is a meat mallet. So I had to use the next best thing.

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That’s right. I went full Tangled on those chickens! Frying pans are truly versatile. And if you don’t understand my Tangled reference I don’t think we can by friends. Sorry.

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Just look at that flat chicken! And what a stress reliever. Hooo! My gal Chrissy suggests cutting the edges off if they got a little mangled and that annoyed me, but it didn’t, so mangled they stayed. We’re all a little mangled on our edges so who am I to judge these chickens for what I’ve done to them! Moving on.

Slather them chickens! Sprinkle ’em with bacon! Roll ’em up real nice! Mummify them in prosciutto!

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Chrissy uses a cast-iron skillet to bake her chicken in but since I don’t have one of those either I used a pyrex and, like the bacon-lover I am, covered the bottom with my leftover bacon grease! Once my little chickens were seam down in their bacon pool I threw in some thyme sprigs and colorful tomato friends after (of course) cutting my finger with my tomato knife.

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Damn serrated knives! Sneakily sharp! I’m pretty sure he and the bread knife are in cahoots. Battle wounds…right??

Then it was off to the oven for 30min and voila!

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Please note the ooey gooey cheesey insides that became outsides. Mmmmm. I think the glass pan vs. cast-iron skillet kept my prosciutto from getting as crispy as it could have but I didn’t want to risk cooking it longer and having the chicken get dry. Nothing is worse than dry chicken. Except maybe burnt chicken. Eww.

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All in all, another success! I will say that it looked pretty sparse on the plate so next time I think I’ll definitely make a vegetable for a side. More importantly it tasted delicious and wasn’t difficult to make. There’s hope for me after all guys!

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