Prosciutto-Wrapped Chicken


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.



Serves 2

  • 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

Total: $6.00


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.

Goat Cheese, Mushroom and Arugula Pizza


Don’t you hate it when you have a bunch of random ingredients in your fridge that are on the verge of going bad? This happens to me every week. It saddens me to waste vegetables, especially since I buy mostly organic produce at Whole Foods or farmer’s markets. I should probably invest in one of those space age foodsaver things but I guess I’ll continue to let my food rot. If anyone wants to buy me one please feel free! I would gladly accept.

So, after rummaging through my fridge and tossing mostly everything, I was left with 3 bottles of champagne, half a red onion, half a bag of arugula, some goat cheese and an unopened container of mushrooms. What a perfect combo for a delicious Sunday night meal. As much as I’d love to pop open a bottle of champagne (ahem Andre), I decided to forgo the bubbly for this evening.

When I make pizza I usually buy storebought dough, which you can find in the deli section of most stores. I own a pizza stone, which is an essential if you’re into making homemade pies. It makes the crust a lot crispier and also cuts down on cleanup time. Tonight I was feeling super lazy so I opted for a good ‘ol Boboli original crust. When I go for these I always stick to the thin crust variety, but my supermarket failed me and was out of stock. They did however have the “personal pan” size, so I decided to give these a whirl.

Instead of piling on the raw veggies, I caramelized my onions and sautéed my mushrooms. I skipped the red sauce, brushed on some olive oil, sprinkled with sea salt then piled on my toppings. When I pulled it out of the oven I added a drizzle of balsamic glaze and a bit of freshly grated parmesan. Presto! Perfect pizza.

Servings: 2


  • 2 Boboli Mini Crusts ($4.00)
  • 1 C Mushrooms, sliced  ($.75)
  • 1/2 red onion, sliced ($.50)
  • 3 tbs olive oil ($.20)
  • 1 C arugula ($.50)
  • 1/4 C goat cheese, crumbled ($.50)
  • salt and pepper, to taste

Balsamic glaze

  • 1 C balsamic vinegar ($1.00)
  • 1 tbs honey ($.15)
  • salt and pepper, to taste

Total: $7.60


Preheat your oven to 450. Sauté onion in 1 tbs of olive oil on medium-high heat until onions begin to sweat. Turn heat to low and let the onions caramelize for 20-25 minutes. Be careful not to stir too often, about once every 5 minutes.

In a separate pan, sauté the mushrooms in 1 tbs olive oil on medium heat for about 20 minutes. In the last 2 minutes, add arugula until it begins to wilt.

While the onions and mushrooms are cooking, work on the glaze. Bring 1 C of balsamic vinegar to a boil and when it reduces by half, stir in the honey and salt and pepper to taste. Turn heat to low until ready to use.

Brush the crusts with 1 tsp olive oil each and sprinkle with salt. First add onions, then add mushroom/arugula mixture. Top with crumbled goat cheese. Bake for 9 minutes.

When pizza is done, drizzle balsamic glaze, if desired and freshly grated parmesan cheese.