Cheese & Prosciutto Stuffed Chicken


Cheese & Prosciutto Stuffed Chicken

Cheese & Prosciutto Stuffed Chicken

 Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

Prosciutto, sun-dried tomatoes and herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls.  They’re topped with a yummy blue cheese sauce.

        Gilda Lester                                                                       Millsboro, Delaware


Cheese & Prosciutto Stuffed Chicken Recipe

Cheese & Prosciutto Stuffed Chicken

4 boneless skinless chicken breast halves (6 oz. each)

½ cup spreadable garlic and herb cream cheese

4 thin slices prosciutto

¼ cup chopped oil-packed sun-dried tomatoes

8 fresh basil leaves

¼ cup flour

2 eggs

2/3 cup dry bread crumbs

3 Tbsp. olive oil

Sauce:   1 cup heavy whipping cream

1 Tbsp. finely chopped shallot

¾ cup crumbled Gorgonzola cheese

¼ tsp. salt

¼ tsp. pepper

Minced fresh basil

Flatten chicken breasts to ¼ inch thickness; spread 2 tablespoons cream cheese down center of each.  Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves.  Roll up and tuck in ends; secure with toothpick.

Place flour and eggs in separate shallow bowls.  In another shallow bowl, combine bread crumbs and Romano cheese.  Dip chicken in flour, eggs and then coat with bread crumb mixture.

In a large skillet, brown chicken in oil in batches.  Place seam side down in a greased 11×7 inch baking dish.  Bake, uncovered, at 350 F. for 35-40 minutes or until a meat thermometer reads 170 F.

In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan.  Stir in the Gorgonzola cheese, salt and pepper.  Cook for 4-6 minutes or until cheese is melted, stirring occasionally.

Discard toothpicks.  Drizzle chicken with sauce; sprinkle with minced basil.

4 servings


(Recipe for Cheese & Prosciutto Stuffed Chicken came from Taste of Home 2013



Grilled Pizza

Grilled Pizza

Grilled Pizza

This recipe for Grilled Pizza, it came from Mary Carbone; it was in the Food Section of the Long Island Newsday on Sunday, July 28, 2013.  I hope you like this recipe.

                Mary Carbone                                                   North Babylon, New York


Grilled Pizza Recipe 

Grilled Pizza

For Dough:   ½ cup warm milk (whole or 2 percent)

½ cup warm water

1 packet active dry yeast

1 tsp. sugar

2 1/1 cup flour

¼ tsp. salt

For Sauce:   4 Tbsp. extra-virgin olive oil

3 minced garlic cloves

1 can (28 oz.) San Marzano tomatoes, broken into small pieces, with juice

1 tsp. oregano

Salt and pepper to taste

2 whole basil leaves, chopped

1 Lb. fresh mozzarella, sliced thin

Grated Romano cheese

½ cup olive oil that has been simmered with salt, pepper and rosemary

6 to 8 basil leaves

Dough:  Combine milk and water in a small bowl, sprinkle with yeast and sugar, let stand until yeast is dissolved.

Combine flour and salt in mixer bowl with dough hook, with mixer on low gradually pour in liquid.  Knead on medium speed until dough is smooth and elastic, about 15 minutes.  Place in a large oiled bowl, cover, let rise until doubled in size.

Sauce:  Heat oil in pan over medium high, add garlic and stir 1 minute.  Add tomatoes and juice.  Add oregano, salt and pepper to taste.  Bring to boil and stir often, until thick, about 20 minutes.  Add 2 basil leaves.  Set aside.

Preheat gas grill to medium-low.   Oil grids.  Divide dough into 4 pieces, roll each into a 10 inch round.

Brush each piece generously with seasoned olive oil.  Quickly place dough pieces on grill, oiled sides down.  Brush tops with oil.  Cook, covered, until bottoms are lightly browned, 2 to 3 minutes.  Turn, cook another 2 to 3 minutes.

Transfer pizzas to baking sheets.  Spread 2-3 tablespoons sauce on each.  Add mozzarella slices, not too close to edges.  Sprinkle with Romano and basil leaves.  Grill, covered, until cheese melts.  Serve.

4 to 6 pizzas

(Recipe for Grilled Pizza was in Newsday Food Section, July 28, 2013, Mary Carbone)


Italian Wedding Soup

Italian Wedding Soup

Italian Wedding Soup

This recipe for Italian Wedding Soup was given to me Ira Donewitz.  Ira woks with my husband and anytime he sees a recipe (cookies, desserts or this one) that he thinks I would like to have, he gives it to my husband.  This recipe came from Ira – I would like to thank him for it – and hope you all enjoy it.

Italian Wedding Soup Recipe

Italian Wedding Soup

1-  3 1/2 -4 lb. chicken

2 carrots, peeled and trimmed

2 rib celery

2 cups canned whole peeled plum tomatoes


½ cup acine de pepe (frog’s-eye) or other round pasta

1 bunch escarole, washed and coarsely chopped

½ lb. ground beef

1 egg yolk

2 Tbsp. dry bread crumbs

1 Tbsp. freshly grated parmigiano-reggiano

1 Tbsp. freshly grated romano

Leaves from 2 sprigs parsley, chopped

1 clove garlic, peeled and finely chopped

¼ tsp. dried oregano

Freshly ground black pepper

Put chicken, carrots, celery, tomatoes, 14 cups water, and salt to taste into a large pot.  Bring to a boil over high heat, skimming any foam that rises to the surface, then reduce heat to medium-low.  Simmer until chicken is just cooked through, about 40 minutes.

Meanwhile, cook pasta in a small pot of boiling salted water until just tender, 5-7 minutes.  Drain, rinse, and set aside.  Put escarole and 2 tablespoons water into a large skillet, cover, cook over medium heat until wilted, 4-5 minutes; and set aside.  Gently mix ground beef, egg yolk, bread crumbs, cheeses, parsley, garlic, oregano, ½ teaspoon salt, and ¼ teaspoon pepper together in a large bowl; form into ½” meatballs, then set aside.

Using a slotted spoon, transfer chicken to a large bowl and set aside to let cool.  Strain broth through a cheesecloth-lined colander into a clean medium pot, discarding solids.  Shred chicken meat and ser aside; discarding skin and bones.

Bring broth to a boil over high heat.  Add meatballs, reduce heat to medium, and simmer until cooked through; 10-15 minutes.  Add shredded chicken, escarole, and pasta, season to taste with salt and pepper.  Simmer for 15 minutes more.

(Recipe for Italian Wedding Soup was given by Ira Donewitz, from Saveur Reporter.)

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Cheese Herb Muffins Recipe

Cheesy Herb Muffins

Who says that a muffin has to be sweet!  This Cheesy Herb Muffin is delicious made with onion and cilantro, just to name a few of the herbs that go inside these muffins.

Cheese Herb Muffins Recipe

Cheesy Herb Muffins

Topping:   ¼ cup finely chopped onion

¼ cup finely chopped fresh parsley

1 ½ to 3 tsp. dill seed

1 tsp. chopped fresh cilantro

Muffins:   2 cups flour

1 Tbsp. sugar

3 tsp. baking powder

½ tsp. salt

¼ cup margarine

4 oz. Muenster cheese, cut into ¼-inch cubes

2 Tbsp. grated Romano cheese

1 cup milk

1 egg

In a small bowl, combine all topping ingredients; blend well.  Set aside.

Preheat oven to 400 F.  Grease 12 muffin cups.  In a large bowl, combine flour, sugar, baking powder and salt; blend well.  Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.  Stir in cheese.

In small bowl, milk and egg; blend well.  Add to dry ingredients all at once; stir until dry ingredients are just moistened.  Fill greased muffin cups ¾ full.  Sprinkle topping evenly over batter in each cup; lightly press batter.

Bake at 400 F. for 19 to 21 minutes or until light golden brown.  Cool 1 minute.  Using a knife or small spatula, loosen sides of muffins.  Remove from pan.  Serve hot or warm.  12 muffins


(Recipe for the Cheesy Herb Muffins was in Pillsbury Classic Cookbook, Bake-Off 34th Contest Cookbook, page 24)

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