I didn't care for the chicken as much, but... that may be just my weirdness. The potatoes were omgnom, and will definitely enter the rotation for starchy sides. :)
Prosciutto and Gruyère-Stuffed Chicken Breasts (Adapted from CL)
1 teaspoon canola oil
1 ounce prosciutto, chopped
1 1/2 teaspoons minced fresh rosemary
2 garlic cloves, minced
1 ounce (about 1/4 cup) shredded Gruyère cheese
4 boneless, skinless chicken breasts (about 6 ounces each)
salt and fresh ground black pepper
30 saltine crackers (about 3/4 of a sleeve), finely ground
1/3 cup all-purpose flour
1 large egg, lightly beaten
1 tablespoon Dijon mustard
2 tablespoons canola oil
In a large skillet, heat oil over medium-high. Add prosciutto - cook until lightly browned, about 2 minutes. Stir in rosemary and garlic - cook until fragrant, about 1 minute. Remove from the heat and scoop mixture into a bowl - set aside and allow to cool to room temperature. Stir in cheese.
Create a pocket in each chicken breast by cutting a horizontal slit through thickest portion of each piece. Stuff about 2 tablespoons of the prosciutto mixture into each pocket, lightly pressing the filled part of the chicken breast to spread the filling out. Season chicken with salt and fresh ground black pepper.
In a shallow dish, spread out cracker crumbs.
In another shallow dish, add flour - season with salt and fresh ground black pepper.
In another shallow dish, whisk together egg and mustard.
Dredge each piece of chicken into the flour, making sure to shake off any excess. Dip each into the egg mixture, allowing any excess to drip away. Coat completely with cracker crumbs.
Place pan back over medium-high heat and add oil. Place chicken into the pan - reduce heat to medium and cook until each side has brown and the chicken is fully cooked, about 8 to 10 minutes per side. Remove from the heat and let cool slightly before serving.
Makes 4 servings.
[genet note: I cooked my chicken for 10 minutes per side, and I think it honestly could have stood to go for 12-14 minutes per. Milage varies, I suppose. Also, 5 minute rest was not long enough. >.> <.< ]
New Potatoes with Roasted Garlic Vinaigrette (Adapted from CL)
3 pounds small red potatoes, quartered
7 unpeeled garlic cloves
3 tablespoons olive oil, divided
1 1/4 teaspoons salt, divided
1/2 teaspoon fresh ground black pepper, divided
3 tablespoons chopped fresh parsley
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
Preheat oven to 400 degrees.
On a baking sheet coated with cooking spray, add potatoes and garlic cloves. Drizzle with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper - toss together until well coated. Place into the oven and bake until the potatoes are tender, tossing halfway through, about 1 hour and 10 minutes. About 40 to 45 minutes into this time, carefully remove garlic cloves and set aside to cool. When the potatoes are ready, remove from the oven and set aside for about 10 minutes.
Squeeze garlic cloves from their peels to remove the soft pulp. In a medium bowl, mash garlic pulp until smooth. Whisk in remaining 1 1/2 tablespoons oil, 3/4 teaspoon salt, 1/4 teaspoon pepper, parsley, vinegar and mustard until well combined. Add cooked potatoes and toss gently to coat.
Makes about 6 to 8 servings.