Prosciutto-wrapped stuffed chicken

Hey, so I’m alive.

Haha I realize that the last time I posted was almost FOUR years ago. Basically I started this blog when I was in grad school, and had a lot more time to meal prep, putter about in the kitchen, and write. Since then, I’ve graduated with a Masters Degree in Marine Biology, and am happy to say that what’s kept me so busy this whole time is my dream job: working with restaurants (yes I get to work with restaurants as a scientist!) via sustainable seafood. It’s been a whirlwind of becoming familiarized with the industry, and lots and lots of events. So many food events. As such, I have not had much time to dedicate to cooking when I’ve been living back-to-back galas, cocktail events, wine pairing dinners, etc. on top of my time in the office, my social life, working out, and occasional classes (French conversation, a hospitality certificate, and other random things that pique my interest). My record for not buying myself groceries was 3 whole weeks because I was just not home. But hey, I’m not complaining. I love it!

So what’s changed? Why the sudden post again? I found myself really missing cooking. And writing! As with anything in life, no matter how busy you are, if you want to make time for something, you can, and will. The recipes will be different now. I cook things that are preferably quick to make on a weekday. It will be mostly batch cooking so that I have enough for at least two portions plus enough leftovers to pack for lunch. Also, if I cook with seafood, I won’t be able to help myself from inserting sustainability commentary. The more you know!

With that, here is a recipe I made from one of my favourite cooks ever, Chrissy Teigen. I bought her cookbook Cravings, and have made several of her recipes with much success! I made this over the weekend with leftover chicken breasts. I served it with green beans topped with slivered toasted almonds, and roasted asparagus with lemon, prosciutto, and gruyere.

Ingredients

  • 4 chicken breasts
  • Prosciutto
  • Boursin cheese
  • Cherry tomatoes
  • Fresh thyme and oregano

Method

  1. Realize that you don’t have one of those heavy hammer things for meat, and wrack your brain for a way to make the chicken thinner.
  2. Decide to McGyver it by “flaying” the chicken breasts till they lay flat, shrug, and declare it good enough.
  3. Season both sides of the chicken with salt and pepper.
  4. Add about a tablespoon of boursin to each chicken breast.
  5. Roll up the chicken so that it rolls around the boursin layer.
  6. Wrap prosciutto around the chicken.
  7. Lay in a shallow baking pan, scatter with cherry tomatoes and herbs, drizzle with some olive oil, and pop in the oven.
  8. Bake at 350F for 30min-1hr depending on how thick your chicken is (You can use a meat thermometer to check if it is done. I usually like my chicken to be 165F instead of the usual recommended 170F because who likes dry meat, and what salmonella?)

That’s it! Anyway, I have more recipes coming down the pipeline. It’s getting to be a heavy events week or two for me, so I will try to make things veggie-focused and on the lighter side, but no promises! You guys know how I like butter.

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