WITH A SPECIAL SHOUT-OUT TO MY INSTAGRAM FRIEND, KARLA K-T. HOPE YOU MAKE THIS SOON!
Chicken is easy to abuse. It’s so simple to prepare, it’s good for you, it’s filling, it’s abundant, it’s inexpensive, and it takes a real genius to burn it. So, if you’re not careful, you’ll find yourself making that aching sigh at the grocery store that translates into “ugh… again?” as you grab your favorite thighs, drumsticks or boneless breasts and toss them unenthusiastically into your basket, the way Mary Richards did in the opening of The Mary Tyler Moore Show.
Anyone else remember that? You might think that Mary was bummed out because of the price of meat, but if you did, you’d be wrong. Really, poor Mary had finally just found herself with a sad, early-seventies case of plain old “poultry fatigue.”
Those mildly affected with the “fatigue” will season their birds routinely, bake and plate them alongside some mixed veggies and rice. The fast-food wanna-be’s will set it between two buns and pile on the bacon, tomatoes and avocado. The dieters and those who have just returned from a long weekend gobbling up gravy and grits in the state of Georgia (ahem…) will grill it and set it in a bed of romaine and veggies after a three-mile run down Hollywood Boulevard hoping they look a tenth as hot as all the muscle-sporting, super-tanned, out-of-work actors and actresses sprinting all around him… I’m guessing.
Avoid “poultry fatigue!” Make this recipe! Look at the top picture in this blog… how can you resist? Well, first watch the Mary Tyler Moore Show opening embedded below, and no… I won’t mind if you choose to sing along. But then, make this recipe! You and your guests will throw your little berets into the air in celebration! And if you’ve got any secret weapons of your own to avoid “poultry fatigue,” place your recipe links in the comments section. I’d love to make it and post the results here, with credit to the author, of course!
Chicken Stuffed with Gouda, Prosciutto and Pecans
- 2 chicken breast halves
- 1/2 cup gouda cheese, cubed
- 1/2 cup gouda cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- three slices prosciutto, torn and shredded
- 1/4 cup pecans, roughly chopped
- 1 tablespoon butter
- 1 tablespoon flour
- 3/4 cup milk
- 1/4 teaspoon salt
- pepper to taste
Heat oven to 400. Grease a baking dish. Take each breast and pound to about 1/2 to 1/4 inch thin.
Split the cubed gouda cheese , prosciutto and pecans between the two open breasts. Carefully roll up and close with toothpicks or kitchen string. Place seam down in pan and cook for twenty minutes.
Meanwhile, in a saucepan over medium low heat, melt butter. Stir in flour, until smooth, and then add the milk, salt and pepper. Stir continually, until thickened. Add in shredded gouda and mozzarella and stir until melted. Spoon mixture over chicken and cook for another twenty minutes.