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Please Fave the original Here

And one more from this cooking pangolin :3

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...I had one other recipe to post, but for some reason I deleted it completely from my phone by accident *dies*

Anyways, time for another recipe!

You can think of this as the Italian Chicken "Cordon Bleu" !

Ingredients:

4 boneless skinless chicken breasts
1 cup whole wheat bread crumbs
2 eggs
salt + pepper to taste
3 - 4 tablespoons extra virgin olive oil (at least 2 tablespoons reserved, I'll come to why in a moment)
Italian seasoning + a twig of fresh rosemary with the leaves picked off and chopped
small package of fresh basil
Mozzarella boccacini, sliced
small package of Italian 'speck' or Prosciutto
1/2 package of cherry tomatoes
salt and pepper to taste

To make:

Preheat your oven to 425 F

Get a large baking tray (or glass cooking pan at room temp) and oil with 2 tablespoons olive oil.

(You can also use a clove of fresh garlic and drag it along the surface, the juices will give a nice 'hint')

Tenderize the chicken breasts between parchment paper to get to an inch thick.

Once flat, get two bowls and put the crumbs in one (toss in the herbs here - though if you have flavored breadcrumbs you can skip this) and crack two eggs in the other, mix them well.

Moisten the chicken with the egg, and coat with the breadcrumbs.

Then just layer on the speck (or ham, prosciutto, guanciale, etc etc...even capicola would work, though its a bit picky!) and then the basil and mozzarella. Fold the chicken carefully - and you can also use a few wooden toothpicks to keep it all together.

Toss in your tomatoes...and those extra two tablespoons of olive oil can coat the chicken and all so that nothing dries up!

Bake for 45 minutes, and while that's baking...

http://www.finecooking.com/recipe/c.....and-prosciutto

Ingredients

* Added in

Kosher salt (didn't use)
3/4 lb. dried orecchiette or medium shells (used 1/2 of a bag)
3 cloves garlic chopped*
2 scallions with ends removed, chopped*
8 oz. baby spinach leaves (about 8 lightly packed cups)
1/2 cup mascarpone (used 1/2 package of goat cheese)
2 oz. coarsely grated Parmigiano-Reggiano (about 1 cup using a box grater)
1 tsp. finely grated lemon zest
1/4 cup white wine*
2 oz. prosciutto (about 4 thin slices), coarsely chopped (that went to the chicken instead)
Freshly ground black pepper

Preparation

Bring a 6- to 8-quart pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Gently stir in the spinach and cook until wilted, a few seconds. Reserve 1/4 cup of the cooking water and drain the pasta and spinach.

Return the pot to the stove over low heat, add the mascarpone, Parmigiano, and lemon zest and cook until the mascarpone has melted, about 1 minute. Add the pasta, spinach, reserved pasta water, and the prosciutto and toss gently. Season to taste with pepper and serve.

You do need two pots (one for the pasta the other for the spinach) and remember if you are using fresh - it might look like a big pile of greens in the pan, it'll cook down pretty quick!

I sautéed the garlic and chives first, though, then added the spinach and wine, and covered...and at 3-4 minutes I added in the goat and parmesan, and let cook down a bit more then took off the heat (you want that spinach to cook for up to 6 to 7 minutes, or it'll be mush!)

Then once the pasta is cooked, drain (save 1/4 cup pasta water, it'll prevent sticking) and mix with the spinach and add the pasta water...by that time the chicken is ready, would just to take out and rest 3-5 minutes on a trivet and then serve! Remove the toothpicks as well, they're not edible :P

Came out quite tasty, will make again!

Enjoy!