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Cheese and Prosciutto Stuffed Chicken Breasts
Twice Baked Sweet Potatoes
Baked Parmesan Zucchini Rounds
Fresh Cherries
Cheese and Prosciutto Stuffed Chicken Breasts
(Adapted from Jo Cooks)
2 boneless chicken breast halves
¼ cup spreadable garlic and herb cheese (like Boursin)
4 thin slices prosciutto
2 tbsp chopped sun-dried tomatoes packed in oil
6-12 basil leaves
2 tbsp olive oil
salt and pepper to taste
Preheat oven to 350 F degrees. Flatten the chicken breasts using a meat mallet to pound them until they are about ¼ inch to ½ inch in thickness.
Spread ½ of the cheese on each chicken breast.
Top with basil leaves, then 2 slices of prosciutto on each breast and a tbsp of chopped sun-dried tomatoes on each breast.
Carefully roll up the breasts and secure with toothpicks. Season with salt and pepper.
Heat the olive oil in a oven proof skillet and brown the chicken, placing first with seam side down until just slightly golden brown. You may need to remove toothpicks to brown on all sides.
Place skillet in oven and bake chicken for an additional 40 to 45 minutes, until chicken is cooked through.
Remove chicken from skillet onto a cutting board, discard toothpicks and wait about 15 minutes before slicing each chicken breasts.
To double the recipe simply double all the ingredients.
Twice Baked Sweet Potatoes
2 large sweet potatoes
2 TBSP fresh rosemary, chopped
1 tsp butter
4 TBSP Gruyere cheese, grated
4 TBSP light brown sugar
Salt and pepper to taste
Topping
2 TBSP butter, melted
2 dashes worchestershire sauce
~ 4 TBSP chopped toasted pecans
Preheat oven to 400 degrees. Wash and scrub sweet potatoes, then using a fork, make several holes to allow steam to escape. Place on a foil lined baking sheet and bake for 40-50 minutes, or until easily pricked with a fork.
Allow to cool a bit, then slice each potato lengthwise.
Scoop out the centers and place in a medium size mixing bowl. Add the butter, brown sugar, rosemary, cheese and salt and pepper and mix well.
Carefully add the potato mixture back to the skins equally.
Bake for ~ 15 minutes minutes, or until just starting to brown on the edges.
For the topping, mix together the butter and worchestershire and drizzle over the halved potatoes. Sprinkle with the pecans and return to the oven for 5 minutes.
Baked Parmesan Zucchini Rounds
(Adapted from fivehearthome.com)
2 medium-sized zucchini
1/2 cup freshly grated Parmesan cheese
Garlic salt & freshly ground black pepper
Place oven rack in center position of oven. Preheat to 425°F. Line a baking sheet with foil (lightly misted with cooking spray) OR parchment paper.
Wash and dry zucchini, and cut into 1/4-inch thick slices. Arrange zucchini rounds on prepared pan, with little to no space between them. Lightly sprinkle zucchini with garlic salt and freshly ground black pepper.
Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini.
Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes!) Serve immediately.
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