Ham and Cheese Stuffed Chicken Breasts with Gravy and Mashed Potatoes!!!

               So in this post I started playing around with my lighting and used two different cameras to try and make the pictures look better for you guys. I am by no means a photographer and I'm still messing around with everything. Trial and error I suppose. So bare with me until I figure out how to make everything look great for you guys. Suggestions are also welcome. :-)

              Alright so I almost made a pasta dish and was looking back on my posts and realized most of them are pasta. Oops! So I decided to make a dish my Nana introduced to me. Now she has probably sent me the recipe to it countless times and I always forget to save it so I "wing" it 90% of the time. 

Good thing I'm not afraid of straying from original recipes. Plus straying helps you become more creative and thats how you come up with your own recipes. Anyway I can't quite call this one my own because I'm pretty sure it's very close to the original. I'm going to jump right in and will post the shopping list at the end of the post. Happy Cooking!!! 

So you are going to start out with as many chicken breasts as your family needs. This is a good recipe to make if you only have to cook for one or if you have six. I used three large chicken breasts for two of us so we could split the third one for lunch the next day. 

You want a larger chicken breast because you are going to butterfly them open. 

Place your hand on top of the breast to hold it still and slowly run your knife toward you. (well that doesn't sound very safe does it?) I just find this method easy for me. Try it any way you would like. Just don't saw through the chicken. Use single strokes then open the chicken up and make sure your cut is going where you want it to. In one of the pictures you will see I had to re-direct my cut. 

Now I'm almost positive the original recipe calls for procuttio but I let my husband decide what he's in the mood for. Usually he picks out procuttio but this time he decided on some thick cut ham. It was very good too!!! So be creative. I've even used Canadian bacon.

Also the recipe calls for mozzarella and most of the time I buy the fresh ball but for a more budget friendly trip to the grocery store I bought mozzarella slices. Still delicious!!!! 

Now place your desired amount of meat, cheese and spinach onto one side of the chicken breast. Sometimes I don't use spinach, sometimes I do it just depends on my mood. Close your chicken breast like a book and season with salt and pepper. I have never used a toothpick to secure the chicken shut because once you start to brown it the chicken will stiffen up.  I pull all of the meats and cheeses out of the packaging before I touch the chicken so I don't have to reach into the bag with raw chicken on my hands. Just make yourself a little assembly line before you start. 

Add some extra virgin olive oil into your pan on medium to medium high heat. This is a good time to preheat your oven to 350 degrees as well.

Now lightly flour the outside of your chicken and brown it on both sides. Your not trying to cook the chicken all the way through in the pan. We will finish cooking it in the oven. While your browning your chicken chop up your potatoes and start them on the stove. 

Now place them in an oven safe pan and cook them all the way through. It will depend on the size of your chicken, mine took about 16 minutes. 

While your chicken is cooking and potatoes are boiling you can make your gravy. In the same pan you cooked your chicken in your are going to make a roux. A roux is a thickening agent. Melt a few pats of butter in the pan over medium heat. Once the butter is melted add a few spoonfuls of flour and whisk together. Let that cook out for about a minute then add 1 1/2 to 2 cups of chicken stock and whisk until combined and thickened up. It can take a minute or two to thicken. Now that it's thickened add a couple splashes of cream and whisk to combine. Don't forget to season with salt and pepper. The gravy is very easy to over season so add your salt carefully. 

When your potatoes are soft drain them and return to the pot. Add a few pats of butter, salt and pepper and cream and mash up. I used a handheld potato masher but an electric one works just fine!!

( I always use red potatoes since we prefer them over russet. And you don't have to peel them because their skin is so thin!) 

Once your chicken is done pull it out of the oven and let it rest. You can probably have them resting while you mash your potatoes up. 

Right before I was about to serve I melted some shredded mozzarella into the sauce. (I decided to do this last minute.)

Now plate up and spoon gravy onto potatoes and chicken. I also steamed some sugar snap peas to serve with it with just a little pinch of sea salt. :-)

                                                               Shopping List:

For the stuffed chicken:

One chicken breast per person (medium to large)

Procuttio or ham

Mozzarella

Spinach

Flour for dredging

Salt and pepper

Extra virgin olive oil

For the gravy:

A few pats of butter

A few spoonfuls of flour

1 1/2 to 2 cups chicken stock

A couple large dashes of cream (preferably heavy whipping cream but half and half works good as well)

Salt and pepper

Shredded mozzarella for melting in at the end (optional)

For the potatoes: 

Potatoes

A few large pats of butter

Cream

Salt and pepper

I don't have an exact measurement for everything because it all depends on how many people you are feeding. I was feeding two but cooked enough for three. With this recipe it's very easy to convert everything to your needs. In my recipe I made enough gravy for four servings since we love gravy!! :-)

I hope you guys enjoy!!!!!!! 

Thanks for stopping by!

Lemon-Rosemary Chicken with Rice Pilaf!!

This recipe I just recently discovered from Rachael  Ray. While making it for the first time I knew it was going to be good but after I tasted it for the first time it just about blew my socks off!! (And everyone else's who tried it) Some of my favorite flavors are rosemary, garlic and lemon so finding this was perfect! 

Although I did make some changes to the recipe (surprise surprise) it is probably something I will make years and years from now. That's how good it is. It has TONS of flavor!! More than you would expect. 

Now I know I say you can practically substitute anything but this recipe is pretty perfect! Well to me anyway. :)

Originally this recipe called for bone in skin on chicken thighs. I've made it with them but for some reason my store didn't have them. I swear every time I go to the store for something particular they are always out. Guess it's good I'm the substitute queen eh? 

So I ended up having to buy bone in- skin on chicken thigh/leg pieces. Fine with me! 

Preheat oven to 350 for chicken thighs. I have mine at about 360 since I have larger pieces. 

Season those babies up with salt and pepper and brown the skin really well in some extra virgin olive oil. Make sure you do this in a pan that can go in the oven too. If you don't have one don't let that keep you from making this!!! Just transfer it all to an oven safe pan when your ready to throw it in the oven. Now brown the other side! I had to do this in batches since I had such big pieces of chicken. 

 I ended up getting a little ahead of myself a forgot to take a picture or two. But while your chicken is browning chop up your rosemary and tons on garlic cloves. Slice your garlic into thin slices. If you need to, add some more olive oil to the pan you browned your chicken in. Throw in just your rosemary and sliced garlic into your hot oil and sauté it for about 30 to 45 seconds. Stir it around the whole time. Now deglaze your pan with some white wine. I use some budget friendly wine every time I cook and I've never had any complaints. :) 

Stir it around and add a splash or two of chicken stock just to make sure you have a decent amount of "sauce". 

Slice up 2 small lemons and add to your sauce. Simmer for about 5 minutes. 

Now add your chicken back into the pot (put some lemon slices on top) with the sauce and put it into a 350 degree oven until chicken is cooked through. For chicken thighs it should be about 15 mins. Mine took about 25.

While your chicken is in the oven melt a few pats of butter in a pan with a lid. Take some of your spaghetti and break it into small pieces. Stir it around until your spaghetti starts to brown. Make sure you don't brown it to much or it will taste burnt. Try to brown it on a lower heat. Don't do it to fast! 

Add in your rice and follow your packages instructions but instead of using water use chicken stock. Chicken stock gives this SO SO much more flavor!! Season with salt and pepper. Cook according to the rice package instructions. 

 

You can eat your rice pilaf as is or add some fresh shaved Parmesan. You can get creative with this. Add whatever you want!! Plate up pilaf and chicken and spoon your sauce over your chicken. 

I'm already craving this meal again!! :))

Enjoy!!! 

Here's what you will need:

• Extra virgin olive oil
• Salt and pepper
• 8 chicken thighs bone in skin on
• A few tablespoons fresh Rosemary
• 2 lemons
• 4-8 cloves of garlic (depending how you like it)
• 1 1/2 cups white wine
• Splash or two of chicken stock
• For the pilaf:
• A few tablespoons butter
• Your desired amount of spaghetti ( I used about an eighth of a pound give or take)
• Rice
• Chicken stock
• Salt and pepper
• Any other additions you'd like (I mixed in some Parmesan) 

This recipe is a good one for someone who doesn't want to go out and buy a lot of ingredients. Most of it you probably already have. And it's a pretty cheap meal so that's a major plus!! 

I hope you guys enjoy!! If you have any questions or tried it and loved it leave me a comment!! Thanks!!! 

Chicken Caesar Pasta!!!

So this recipe is one of our favorites. It is one of our go to dinners. AND it's super super easy and fast!! 

 

Here's what you'll need-

• Salt and pepper 
• 1 pound penne pasta
• A couple tablespoons Extra Virgin Olive Oil
• 1 pound boneless, skinless chicken thighs
• Anchovy paste to your liking (this is completely optional!!)
• 1 egg yolk
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire 
• 2 cloves garlic, finely chopped or grated
The juice of one lemon

• 1/4 cup canola or olive oil
• 1/2 cup grated Parmigano Reggiano
• 1/2 head romaine lettuce (or another lettuce you like) 

Start out by cutting up your boneless skinless chicken thighs. I can never find boneless skinless chicken thighs at my regular grocery store and I didn't feel like making a separate trip to another store so I had to get bone in and skin on. Which is fine bc it's super easy to peel the skin off and chop it up. You can even use chicken breast if you prefer white meat. 

I was probably a little shy of a pound of meat but that's ok I just had to work with what I had. 

I kept the skin and bones to stick in the freezer and use it to make chicken stock at a later time. 

Now brown up your chicken until its cooked all the way through. 

Now just set your chicken aside and start to cook your pasta. 

While your pasta is cooking make your sauce. 

In a separate bowl put your egg yolk, Dijon mustard and Worcestershire in a blender or a bowl. Add some salt and pepper. Grate in (or add) your parmesan cheese and grate in your garlic. Squeeze in the juice of one lemon. At this point I add anchovy paste. This is completely optional! Now blend this up. I used my immersion blender. (Quicker clean up) 

 I know the anchovy paste looks so appetizing!! :) but it sure is tasty!!! 

 Now stream in your canola or olive oil and blend at the same time. It will come out creamy looking. ( it will look like Caesar dressing )

Chop up your lettuce. I used spinach. Yum!

Before you drain your pasta save some of the water you cooked your pasta in. This will help loosen your sauce if its to thick when you stir it with your pasta. Just use your judgment. 

Now drain your pasta and add your chicken and sauce to it and combine for a minute or two. (Add your starchy cooking water if needed) 

At this point stir in your lettuce or spinach. I don't because my husband won't eat the lettuce in it so I add it to the bottom of my bowl and stir it up before I eat. 

This is such a fast and easy recipe with tons of flavor. If your looking for something new this is definitely it!!!