Hello Wednesday! I really don’t feel like going to the supermarket…so, what can I pull out of the fridge to make a quick meal? Well, I’ve got some leftover Prosciutto from the other day’s Asparagus wrapped with Prosciutto and some frozen boneless chicken breasts and some root vegetables that need to be used up… What could I use that for? Hmmm..how about stuffing the chicken? And adding some Boursin that wasn’t opened on Sunday…and roasting those veggies until they’re tender and caramelized? Sounds good to me!!  

I would suggest prepping the veggies and popping them in the oven to roast before starting on the chicken.

Prosciutto & Boursin Cheese-Stuffed Chicken
4 boneless skinless chicken breast halves (defrosted of course!)
4 slices Prosciutto
4 oz Boursin (garlic & herb) cheese
salt & pepper
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 tablespoon flour
1/4 cup white wine
1 cup chicken stock

Using a mallet, pound the chicken breasts until thin. Layer each breast with one slice Prosciutto and some Boursin cheese.

Roll each chicken up and tie with kitchen string. Sprinkle with salt and pepper. Heat the olive oil and one tablespoon butter in a skillet and cook breasts three minutes on each side (all four sides!) – twelve minutes total.

Remove chicken from skillet and cover with aluminum foil. Add the remaining butter and the flour to the pan and stir with a wooden spoon until incorporated. Stir in white wine, cook 30 seconds then stir in chicken stock. Bring to a boil, reduce heat and cook for a minute or two until broth is thickened. Serve gravy over chicken breasts.

Prepping the veggies…

Roasted Root Vegetables
2 medium parsnips
4 medium carrots
1 medium sweet potato
1/4 cup extra virgin olive oil
4 sprigs thyme
2 sprigs rosemary
1 teaspoon salt
fresh ground pepper

Heat oven to 400 °F. Peel the vegetables and chop into 1″ bite-sized pieces. Chop the rosemary leaves and remove the leaves from the thyme sprigs (an easy way to do this is to hold the sprig from the tippy-top and using two fingers of your other hand strip down the stem). Toss chopped vegetables with olive oil, rosemary, thyme leaves, salt and pepper. Spread in a single layer on a greased baking sheet and bake in the heated oven for 30 minutes, tossing halfway through.

Along with the stuffed chicken and roasted veggies I served an easy iceberg wedge salad topped with Ranch dressing, tomatoes & croutons.

This is an easy and tasty meal…

Enjoy!

Linda~