"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mixed-Up Chicks Recipe

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This recipe for Mixed-Up Chicks, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jane Jelden
Added: Tuesday, February 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless chicken breasts
2 T. prepared pesto
5 ounces soft cheese with garlic and herbs (like
Boursin)
8 slices proschiutto
Olive oil
1 lemon, cut in wedges
Handful fresh basil leaves
Salt and fresh-ground black pepper, to taste

Directions:
Directions:
Preheat oven to 375. Slice the chicken breasts lengthwise almost all the way through. Open like a book.

Spread the insides of the two breasts with pesto; the other two with garlic-and-herb cheese. Close them up. Wrap a couple slices of proschiutto around the outside of each breast and lay them in a baking dish. Drizzle with a bit of olive oil and a squeeze of lemon from a couple of the wedges. Add remaining lemon wedges to pan. Scatter basil leaves over the top. Bake 30 minutes.

Number Of Servings:
Number Of Servings:
4

 

 

 

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