I have an issue with meat stuffed with meat. It just isn’t natural. I do, however, completely support meat stuffed with cheese and/or vegetables. I also support prosciutto, bacon, and other pork products in general, but I rarely allow myself to indulge. Tonight was one of those nights. I thought about making prosciutto and melon salad but after my 90-minute boxing class I needed something rich and satisfying, a reward for getting my butt absolutely kicked.
I know, I know… all that work and I go and ruin it with this. It could be worse, you know. I could have stopped at Popeye’s for a bucket of fried chicken and called it a day. I would love to see the look of horror on my roommate’s face if I showed up with a bucket of fried chicken for myself on a Monday night. The only thing that would top this is if someone found out that I have a Domino’s app on my iPhone with credit card information and address saved. Cat’s out of the bag on that one I guess. Speaking of apps, and sorry to get sidetracked, but you can really learn a lot about someone by the apps they have on their phone. Take mine for example. One would think that I have a terrible sense of direction based on the number of GPS apps I have– FIVE. I really have no excuse for getting lost. You could also conclude that I’m slightly immature based on my “Talking Monkey” app “Dead Yourself” app or “Fat Booth” app . And finally, I have a flashlight app on my phone so one might think that I’m afraid of the dark. Forget Facebook stalking or Google searching. From now on, before dating someone, I think it would be a good idea to do an app inspection. Ok, maybe wait until like date number 3.
So back to this evening’s creation. I had a ton of leftover goat cheese from the pizza I made yesterday as well as some mushrooms. Those two are just like peas and carrots, and perfect alongside chicken and prosciutto. Now I told you about my meat stuffed meat phobia already so instead of stuffing, I wrapped the chicken in prosciutto. The result was fabulous. I served my chicken with a side of Israeli couscous and crispy brussel sprouts. Mission accomplished.
- 2 chicken breasts, pounded ($4.00)
- 5 button mushrooms, sliced ($.25)
- 1.4 C goat cheese, crumbled ($.50)
- 4 thin slices of prosciutto ($1.00)
- 1 tbs olive oil ($.10)
- 1 tbs butter ($.05)
- Splash of marsala wine ($.10)
- Salt and pepper to taste
Pound chicken breasts and season both sides with salt and pepper. Make a slit in each chicken breast and stuff with goat cheese and mushrooms. Take 2 slices per chicken breast and wrap completely around each one. Season with more salt and pepper In a dutch oven or nonstick pan, add olive oil and butter. Add chicken and cook for approximately 6 minutes per side until chicken is cooked through and prosciutto is crispy. Halfway through the cooking process, add a splash of Marsala wine and use a spatula to scrape up all the brown bits. Leave them in the pan though! This is where all the flavor is. Remove chicken from heat and let it rest 5 minutes before serving.