How to feed a geek

christy — Thu, 31 Jul 2008 02:18:00 GMT

Or maybe I should've titled this "WHAT to feed a geek" Because he pretty much knows HOW to feed himself. I wanted to try something different for dinner so I laid out some chicken breast in anticipation of trying a new recipe I had been thinking about. I gathered all my ingredients and set to work on my preparations. Luckily,my geek husband walked in and assisted me in taking photos of said preparations. Mostly because he was hungry and knew it would take longer if he didn't help. But beggers can't be choosy. Here's the run down.

Scallions (I didn't have any shallots), Proscuitto, Meunster Cheese, Cherry tomatoes, Balsamic vinegar, chicken broth, and chicken breast.

I cut a pocket into each breast then pounded the fat end of the chicken to allow for even cooking.

Then I added a strip of roasted red pepper and a piece of meunster cheese. I kinda rolled/folded the chicken to help encase the filling and seasoned it with ground sage.

Then I wrapped 2 pieces of proscuitto around the whole breast. Do the same for both.

Then I fried them in a hot pan with 3 Tbls of oil on one side and flipped them to the otherside when they were cripsy and the chicken was opaque on one side, approx 4 - 5 min. Then I added 1/8 cup water and loosely covered the pan and allowed the chicken to cook through for about 5 more minutes.

While the chicken was cooking, I cut up some scallions since I didn't have shallots in the house. I could have used onions even but I had scallions and just wanted to use them. That is a great thing about cooking, you can substitute and use other ingredients as you see fit or to suit your taste.

I added the onions to 1 Tbls oil in a hot pan and sauted them till they were soft. I added the quartered cherry tomatoes and contiued till they were softened. I added the balsamic vinegar and let it boil down for 30 seconds and to that I added the chicken broth. Let the mixture boil till it reduces by half and becomes thick and syrupy.

When the chicken is done remove to a cutting board and let it cool for a few minutes. Slice and place on plate so that you can see the filling. Drizzle the tomato sauce over the chicken and serve. Here I served it with buttered noodles, peas and corn.

Doesn't that look yummy? Make it for your family tonight and they will think they have arrived at a fancy restaurant. Only you know how simple it was. Let me know what you think.

Proscuitto Wrapped Chicken Stuffed with Roasted Red Pepper and Muenster Cheese
2 boneless, skinless chicken breasts
1 tsp dry sage
Fresh ground black pepper
2 slices Muenster cheese
4-6 proscuitto, thinly sliced
2 Roasted red peppers
1 tsp extra-virgin olive oil
1 small shallot, or ¼ medium onion minced
1 cup grape tomatoes, halved
2 tablespoons balsamic vinegar
drippings from cooked chicken, add chicken broth to equal 1/3 cup

Take each chicken breast and cut slit into side to form a pocket. Pound slightly to make cooking more even. Season each breast with the sage and pepper. Carefully layer 1 slice cheese and 1 roasted pepper slice in pocket of each breast. Tuck in the ends of chicken to hold in the filling. Carefully wrap prosciutto around seasoned chicken.

Place in a 350-degree oven for 25 - 30 minutes or until internal temperature reaches 170. Remove from the oven and let rest for 10 minutes. Strain off juice from pan, add broth to make 1/3 cup if necessary, reserve. Put olive oil and shallot in a small sauce pan and cook until softened. Add the tomatoes and cook, tossing, until heated through. Add the vinegar and cook until nearly evaporated, about 30 seconds. Add chicken drippings/ broth mixture, season with salt and pepper and simmer until slightly reduced, about 2 minutes. Slice chicken into medallions. Spoon the tomato sauce over the chicken and serve.

Serves 2

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How to feed a geek