Tag Archives: chicken

Chicken Stuffed Prosciutto, Asparagus and Goat Cheese

Here is one of the meals I prepared on Sunday – Chicken stuffed with prosciutto, asparagus and goat cheese. I love the fact that I could put these together easily and store them in the refrigerator for a day. I got all the messiness out of the way, and was able to easily pop these in the oven to cook for 20 minutes. Really makes my life a bit easier. I really dislike cooking during the week because I am so tired after work – like most people.

For this particular dish I decided to make chicken breast packed with asparagus, goat cheese and prosciutto. But you can be creative and stuff with many different things: roasted red pepper and provolone cheese, feta and spinach, etc.

I personally love asparagus, especially if it’s on sale. Did you know asparagus in a member of the Lily family? Under ideal conditions, an asparagus spear can grow 10″ in a 24-hour period. Read all about asparagus here – a site dedicated solely to wonderful asparagus.

Chicken Stuffed Prosciutto

4 boneless, skinless chicken breasts
Salt and ground black pepper
Dijon mustard
8 slices prosciutto
1/2 cup crumbled goat cheese
8 asparagus stems, cut in half

Heat oven at 350 degrees. Line a baking sheet with foil and set aside.

Slice chicken breasts horizontally into 2 thin pieces. If necessary, pound to 1/4 inch thick. Lay breasts, smooth side down, on work surface; season with salt and pepper.

Spread each with a thing layer of Dijon mustard. Then top with 2 slices of prosciutto, a little bit of goat cheese and 2 pieces of asparagus.

Roll up the breast and place on the baking sheet seam side down.

As I said, I prepared this meal on Sunday to eat on Monday night. At this point, I just popped these babies into the refrigerator. Monday night I came home, got these out and spread them onto a cookie sheet. Then…

Sprinkle with salt and pepper and place in the oven for 20 minutes.

How were they? Super yummy. The prosciutto was phenomenal and the taste of the goat cheese really added to the overall flavor. Mr.P. passed on the goat cheese. How did I not know he liked it?! You learn something everyday!

Have an idea for a stuffing? Share it!



Bean Love – White Chicken Chili

Beans are a great source of nutrition. They help reduce cholesterol, are high in fiber and protein, and low in fat. I’m not a huge fan of beans however. Finding a recipe with beans that I actually like is not an easy task.

When I came across a recipe for White Chicken Chili with Beans on Serious Eats, I thought the ingredients sounded really good and wanted to give it a try (although I did change up a few ingredients). I’m so glad I did! This hearty chili is absolutely delicious! Sometimes during the week, I’ll pick up a cooked rotissiere chicken at the grocery store. With the leftover chicken I have another meal planned for the week. Score!

White Chicken Chili

White Chicken Chili


1 teaspoon olive oil
2 minced garlic clove
1 chopped jalapeño pepper
4 oz. can of chopped chilies
1/2 medium onion chopped
1/2 teaspoon oregano
Pinch cayenne pepper
1 can large white beans
2 cups chicken broth
1 1/2 cups diced cooked chicken
1/2 cup grated low-fat Monterey Jack


Heat the oil in a pan over medium heat. Add the onion and cook for 3 minutes until translucent.

Add the garlic, chopped jalapeños with seeds, oregano, and cayenne.

Cook for about 3 minutes until the jalapenos have softened. Next add in the chicken broth, diced chicken, and the beans—juices and all.

Bring the mixture to a boil. Turn it down and let it simmer for 20 minutes.

Mash the mixture with a fork, or potato masher breaking up the beans slightly. Finally, and the best part of all, add the cheese!

I like to eat the chili with a nice piece of Italian bread. So hearty and mmm mmm good!

Have a great Memorial Day Weekend!


Thyme is on My Side

This week I made a surprisingly delicious meal. Chicken and grapes, who knew it made a good combo?! Oh it does – you’ve got to try it! If you have a picky person to cook for, like I do, you can skip out on the thyme, but I personally liked it! Enjoy!

Pan Grilled Chicken with Grapes and Thyme


  • 4 boneless chicken breasts
  • 2 tsp fresh thyme
  • 1.5 cup seedless grapes
  • ½ cup vegetable broth
  • ¼ cup dry white wine
  • ½ tsp cornstarch
  • 2 tsp cold water


Sprinkle chicken with thyme and pepper

Cook chicken, set aside.

Over medium heat in same pan, heat oil and add grapes for 3 minutes or until hot. Set aside

Pour broth and wine in skillet and bring to boil for 4 minutes.

In a cup dissolve cornstarch and water and add to sauce.

Stir in grapes and chicken juices; add ½ tsp thyme. Cook 30 seconds.


Super Dip for the SuperBowl

What a game! Glad to see Saints finally win the Superbowl. Last minute we had some friends over for the Superbowl. Unfortunately, I threw out my back and have been in terrible pain, but I was determined to make some food. It’s fun ordering out sometimes, but more fun cooking yummy foods. Warning: These foods are in no way healthy!

First up is this delicious Buffalo Chicken Dip. I tried to purchase the low fat ingredients, but mostly splurged. Hey, if only once a year! Make sure to save this one for next year.

Buffalo Dip


  • 2 cups pre-cooked skinless chicken, chopped into very small pieces
  • 12 ounces Low fat cream cheese
  • 1/2 cup blue cheese
  • 1/2 cup Low fat cheddar cheese, shredded
  • 1/2 cup hot sauce


Preheat oven to 350 degrees.  Cook chicken in pan until no longer pink in the middle.

Let the chicken cool a little. Once its warm to the touch, chop up the chicken in small pieces.

Add cream cheese to a bowl and stir in blue cheese dressing, hot sauce and shredded cheddar cheese until well mixed. Add the chicken too!

Put mixture into a heat-proof casserole and bake 20 minutes or until mixture is heated through.

Serve with tortilla chips, pita chips or anything else you can come up with! Your friends will be raving! By the way, sorry for the lousy pictures. I wasn’t getting any natural light love.

What are your go-to Superbowl recipes?



You Can’t Scare Me Funky Chicken

I used to be intimidated by big whole chickens. I was always afraid to cook one for fear it would be so dry and turn out like the turkey from National Lampoon’s Christmas Vacation, or that it would be raw and everyone would get sick after eating it.

Well I got over my fear! Roasting chickens or turkeys is pretty easy in fact. It takes very few ingredients and very few steps. You just stick some things in a pan and then wait. Try it, you won’t regret it!


1 whole chicken
vegetable oil
5 Garlic Cloves
1 whole Bay Leaf or dried bay leaf seasoning
3 Large Potatoes
5 Large carrots
1 whole Onion
salt and pepper


To start, take your chicken out of its plastic. Make sure to read the oven directions on the package. The time and temperature is determined by the weight.

Wash the chicken with cool water. Discard any giblets. Pat dry with a paper towel.

Now for some vegetables. For the potatoes, chop those babies up into small wedges. Carrots: I like to slice this at a diagonal—looks nice. Onions, again, small chunks.

In a large casserole pan, pour about 2 tbsp of oil to cover the pan well and toss with the potatoes. Coat them  all up with the oil.  Move all the potatoes to the side.

Place the chicken smack in the middle of the pan, breast side up.

Go ahead and stuff a couple garlic cloves and a bayleaf within the cavity of the chicken. Season the inside with some thyme and ground pepper too. Next rub down the chicken with some vegetable oil. Season with salt and pepper and some thyme as well.

You’re going to roast the chicken for an hour, or until the juices run clear when you cut between a leg and thigh. At about the 30 minute mark, you’re going to add the carrots and onions.

And then just wait for your ringer to ding-a-ling.

Leftover chicken is great for chicken salad or chicken soup. I think I’ll make chicken soup with my leftovers. What would you make with your leftovers?