We upped the ante on our resolution this month and tried not one but TWO new recipes. Once I got my hands on Chrissy Teigen’s cookbook Cravings for my birthday, I couldn’t wait to put it to good use. Nate and I picked out a fancier-than-normal recipe since we had extra time to cook together before work started.
Side note about the cookbook… SO many people recommended it that I couldn’t resist getting a copy even though most of the cookbooks I already own collect more dust than anything else. BUT I knew this one would be worth the shelf space! I ❤ her philosophy toward food: no calorie counts/nutritional info/gluten-dairy-fat-free ingredients…just LOVE and HAPPINESS toward eating/food/yourself – a breath of fresh air! Chrissy is married, too, so her recipes are down-to-earth and family friendly. It’s like the subtitle says: it’s food you WANT to eat (and your husband/kids/friends will want to eat too). Can’t say enough good things about this cookbook but just so glad I finally own it! /sidenoteover
This recipe was a few days in the making because we had to get our cast iron skillets ready to use. We have two of them but hadn’t broken them in yet, so it was a process of seasoning & oiling & baking them 4-5 times over the course of a few days before they were ready. Definitely made a difference in the end though, and now they’ll be good to go anytime we want to use them!
In the interest of copyrights, I won’t be sharing measurements when it comes to how we made these, but consider it a favor if it means you go buy her cookbook because you will LOVE it. This one recipe alone makes the whole thing worth it!
Prosciutto Wrapped Stuffed Chicken Breasts
- Crumbled goat cheese
- Cream cheese (room temperature)
- 2 chicken breasts
- 6 slices prosciutto
- 2 bacon strips
- Olive oil
- Cherry tomatoes
- Preheat the oven to 350 degrees.
- Mix together cheeses and spices until creamy and smooth.
- Cook the bacon until it’s crispy, set aside on paper towel.
- Beat the chicken into half-inch thick pieces, season with salt and pepper.
- Put half of the cheese mixture onto each chicken breast, topping with crumbled bacon.
- Roll up each chicken breast and wrap with 3 slices of prosciutto each.
- Brush with olive oil, salt, and pepper.
- Bake in a cast iron skillet (the same one from the bacon) with whole cherry tomatoes for 30 minutes.
When it comes out, you’ll hear some sizzling, the house will smell amazing, and you’ll see something like this…
*…and the hallelujah chorus sounds*
Sooo perfect and dreamy in every bite. The chicken was perfectly juicy, the prosciutto nice and crisp, and the crunch of bacon with the creamy cheese was heavenly. Nate and I both agreed this is the best thing we’ve ever cooked and the flavors were insane together. A bite of juicy tomato with the chicken … YUM.
We feel like real grown-ups now that we can cook something like this. We kept saying, “I feel like our moms” because it was so good (and they’re both amazing cooks), and we can’t wait to make it for them when they visit!
We served ours with charred asparagus (also done in a cast iron skillet and SO good!) and buttered French bread.
Nathan has really helped me learn to have fun cooking. I would have NEVER tried this recipe without him because I get really intimidated by more complicated dishes. But Nathan has a great attitude about everything and is like “why not just try it?” If it looks good, he goes for it. He doesn’t worry about it failing (and my anxious mind is like “if we fail we wasted food and then we have no dinner”) but, as you can see, the results are pretty much perfection anyway. He is adventurous in a lot of ways and it really pays off in the kitchen. With such delicious results, the operant conditioning is going to work on me in no time and I’ll be branching out even when I cook solo 😉
So, two take-home messages:
- Go buy the cookbook.
- Prepare to see a LOT more recipes from Cravings on the blog in the coming months…weeks…maybe even days at this rate. 🙂