A super speedy dinner I pulled together for a quick dinner party. It used whatever I had in the kitchen and pantry and pulled together a tasty chicken dinner. Try it !
5 thinly sliced chicken breasts
5 slices of prosciutto
10 basil leaves
1/2Tbsp of minced garlic
3 stalks of green onions, chopped
2 shallots sliced
Bruschetta spread ( I bought this from Trader Joe’s)
1 Tbsp olive oil
1 Tbsp of cornmeal
1 tsp of crushed red pepper
1 cup of chicken stock
salt and pepper to taste
Season the chicken breasts with salt.
Spread the bruschetta mix on the chicken breast and lay two basil leaves on top of the spread.
Fold the chicken breast in half and secure with toothpicks.
Wrap each breast with prosciutto.
Heat 1 tsp of olive oil in a skillet and fry the chicken breasts till golden on each side. Set aside.
In the same pan add the chopped garlice,green onions and shallots and saute till pale.
Add 2 Tbsp of the bruschetta mix and cornmeal and saute for 2-3 mins
Remove the toothpicks and return the chicken to the pan and add the chicken stock
Simmer till the sauce thickens.
Serve with your choice of sides. I did saffron rice and roasted asparagus.
Just in time for all the spring/summer celebrations ! I am thinking Mother’s day, Bridal/Baby shower brunches, graduation breakfast and so on. AND–its gluten-free !
1 oz dark chocolate ( I used 6 squares of cadbury dark chocolate)
1/4 cup almond milk
1/4 cup egg white
1/4 cup gluten-free flour
1 Tbsp of sugar
Heat milk and chocolate in the microwave for 1 min, mix and let the mixture cool.
Add the flour, egg-white and sugar to the cooled milk and chocolate mixture.
Whisk thoroughly and make sure there are no lumps.
Heat butter or oil in skillet and add enough batter to form a thin coat on the bottom of the pan.
Use a spatula to loosen the edges and gently slide of the skillet once the batter is cooked through.
Repeat with the remaining batter.
Serve with fresh berries and cream or greek yogurt.