"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mixed-Up Chicks, by Joyce Manwiller, is from Joyce Manwiller's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 skinless chicken breast 2 Tbs prepared pesto 5 oz soft cheese with garlic and herbs (like boursin) 8 slices prosciutto Olive oil 1 lemon, cut in wedges Handful of fresh basil leaves salt and pepper
Preheat oven to 375ºF. Slice the chicken breast lengthwise almost all the way through. Open out. Spread the insides of 2 breast with pesto, 2 with garlic and herb cheese. Close them up Wrap a couple slices of prosciutto around the outside of each one and lay them in a baking dish. Drizzle with a bit of olive oil and a squeeze of lemon. Add the lemon wedges. Scatter basil leaves over the top. Bake for 30 minutes.
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