Prosciutto-Stuffed Chicken Breasts with Mushroom Sauce

This scrumptious stuffed chicken breast entree! Mix up the fillings by substituting your favorite cheeses, thinly sliced meats, and herbs - and small amount of prosciutto isn't gonna hurt you, so splurge a little!

INGREDIENTS: (Serves 4)

4 skinless, boneless chicken breasts (about 2 pounds)

• Kosher salt, freshly ground pepper
• 8 thin slices prosciutto
• 8 thin slices provolone cheese
• 32 fresh basil leaves
• 3 tablespoons unsalted butter, divided
• 1 tablespoon vegetable oil
• 4 cups mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces
• 2 cups low-sodium chicken broth
• 1 teaspoon red wine vinegar
• 2 tablespoons mixed chopped fresh herbs (such as basil, parsley, and chives)

PREPARATION

·         Preheat oven to 450°F.

·         Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book.

·         Pound breasts until 1/4" thick. Season on all sides with salt and pepper.

·         Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices prosciutto on top of chicken, leaving a 1/2" border.

·         Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2" border.

·         Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.

·         Heat 1 tablespoon butter and oil in a large heavy ovenproof skillet.

·         Add roulades and cook until browned on all sides, 8-10 minutes.

·         Transfer skillet to oven and bake until an instant-read thermometer inserted into center of roulades registers 165°F, 7-8 minutes. (The chicken will be cooked through but still juicy.)

·         Transfer chicken to plates and let rest for 10 minutes.

·         Scrape drippings and any melted cheese from skillet; discard.

·         Set skillet over medium-high heat and melt 1 tablespoon butter.

·         Add mushrooms. Cook, turning once, until mushrooms are golden brown, about 5 minutes.

·         Season with salt and pepper; add broth and vinegar.

·         Simmer until liquid is thickened and reduced, 10-12 minutes.

·         Stir in remaining 1 tablespoon butter and herbs; season with salt and pepper.

·         Cut off and discard twine. Cut chicken into 1/2" slices. Drizzle mushroom sauce over.

BON APPETIT!

Potato Latkes!

Jews everywhere make these delicacies every year on Hanukkah and, hopefully any, throughout the year! If you like potatoes, these little pancakes are just the treat… super delicious with sour cream, apple sauce or just plain! Guaranteed deliciousness!

INGREDIENTS

• 4 Russet potatoes, peeled
• 1 yellow onion, minced
• 3 large eggs, lightly beaten
• 1/4 cup (1 1/2 oz/45 g) plus 2 Tbsp all-purpose flour
• 2 Tbsp minced fresh chives
• 1 garlic clove, minced
• Salt and freshly ground pepper
• Olive oil for frying

PREPARATION

·         Preheat the oven to 200°F (95°C). Fit a baking sheet with a wire rack and set aside

·         Using the large holes on a box grater, shred the potatoes into a large bowl of water.

·         Drain the potatoes and rinse under cold running water. Drain again thoroughly, squeezing to remove as much liquid as possible. Transfer the potatoes to a clean kitchen towel and squeeze to dry even further, and then place in a large bowl.

·         Wrap the minced onion in a double thickness of paper towels, squeeze to remove as much moisture as possible, and add to the bowl.

·         Add the eggs, flour, chives, garlic, and salt and pepper to taste and stir to mix well.

·         Pour the oil into a large frying pan to a depth of about 1/2 inch (12 mm) and heat over medium heat.

·         Using your hands, scoop up a portion of the potato mixture and shape it into a ball slightly larger than a golf ball. Flatten into a very thin pancake, still blotting with paper towels as needed to remove any remaining moisture, and place in the hot oil.

·         Repeat to add 2 or 3 more latkes to the pan, making sure not to overlap them or crowd the pan.

·         Cook until golden brown on the first side, about 3 minutes. Using a slotted spatula, turn the latkes and cook until golden brown on the second side, 2-3 minutes longer. Transfer to the wire rack on the baking sheet and place the baking sheet in the warm oven.

·         Repeat to cook the remaining latkes, adding them to the oven as they are finished. When all of the latkes are cooked, serve right away AND ENJOY!

Turkey and Mushroom Risotto

The best leftover dish is the first sandwich you make from what's left of the turkey, standing barefoot in a quiet kitchen lighted only by the dim bulb above the stove: thick whole grain bread with mayo and fresh-carved turkey. Oops, wrong recipe! Even though leftover turkey sandwiches may be your favorite, you’ll want to save a little turkey to make this incredible risotto dish. The soft richness of the meal amplifies the memory of the turkey dinner it originated from – and another great reason to share it with family!

INGREDIENTS (Serves 6)

• 8 cups turkey stock
• 4 tablespoons healthy spread (instead of butter)
• 1 large yellow onion, thinly sliced
• 2 cups assorted fresh mushrooms (your choice) thinly sliced
• 2 cups Arborio or Carnaroli rice
• 2-3 cups shredded turkey meat
• 1 cup shredded Parmesan
• Kosher salt and freshly ground black pepper
• 2 tablespoons finely chopped flat-leaf parsley
  
  

PREPARTION

·         Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.

·         Meanwhile, melt 3 tablespoons butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.

·         Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.

·         Add rice; stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.

·         Stir Parmesan and remaining 1 tablespoons butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley. 

Enjoy!

Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes

This variation on a simple Tuscan classic might be considered heresy to purists, but the addition of olives, sun-dried tomatoes, and spinach is awesome! It's a great dish anytime. The salad can be made a day in advance; serve it lightly chilled or at room temperature.

INGREDIENTS (Serves 6-8)

• 1 1/2 cups dried navy beans, rinsed and picked over
• 1/4 cup olive oil
• 1 yellow onion, finely chopped
• 4 cups firmly packed spinach, washed, drained, and stems removed
• 1/2 cup chopped sun-dried tomatoes
• 1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
• 1/2 cup pitted black olives, such as kalamata or niçoise
• Balsamic Vinaigrette
• Salt and freshly ground black pepper to taste

PREPARATION

·         Quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil.

·         Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse.

·         To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool.

·         Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes.

·         Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined.

·         Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. 

**If refrigerating, add the spinach just before serving.