Dish | Fontina, Goat Cheese & Prosciutto Stuffed Chicken Breast

It's that time of year again. Summer is almost over around here and the holidays are approaching quicker then I'd like to believe. It has been beautiful lately - San Francisco has a nice late Summer - but I can't help but be excited for Autumn to arrive. It's my favorite season! The weather is cool and crisp, I can wear layers and boots every day, and the produce/meals are often rich and special, reminding us of dishes from yesteryear. I prefer savory over sweet, and it is my belief that Fall has the most to offer in terms of savory recipes. Even the pumpkin and apple pies of Autumn have a heartier bite to the sweet berry and peach tarts of Summer (which I love equally). So... with visions of Wine-Braised Shortribs and Rack of Lamb on my mind, I decided I should take a step back into these last few days of Summer and meet somewhere in the middle. I wish I could just enter a soundbite of Rob Lowe on Parks & Recreation (sorry if you don't watch that show) but this chicken - stuffed with prosciutto, 2 cheeses and basil - is LITERALLY packed with flavor and perfect for transitioning into a new season.

FONTINA, GOAT CHEESE & PROSCIUTTO STUFFED CHICKEN BREAST

1/2 cup grated fontina cheese
1/4 cup herb goat cheese
1/4 cup chopped prosciutto
1 tablespoon chopped fresh basil
2 large boneless chicken breast
2 tablespoons chilled butter, divided
1/3 cup low-salt chicken broth
1/4 cup dry Marsala wine

1  |  Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.

2  |  Using a sharp knife, carefully cut a 3 to 4 inch opening in the center of each chicken breast. Spread stuffing into the center of chicken. Sprinkle chicken with salt and pepper.

3  |  Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 8 minutes. Transfer to rimmed baking sheet; place in oven on low temperature to keep warm. Add broth and Marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/4 cup, scraping up browned bits, 3 to 4 minutes. Remove from heat; whisk in 1 tablespoon butter. Season sauce to taste with salt and pepper. Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.

We enjoyed Roasted Brussels Sprouts with Prosciutto and Shallots on the side. Yes... there was prosciutto in every bite!

Dish | Chicken Breasts with Tomato-Herb Pan Sauce

Ryan said, "This is one of the best things you've ever made" last night - after dinner - while we were getting ready for bed. He also threw words in there like "elegant" and "simple". I love simple! Simple is what I believe food should be. When I started really cooking (about two years ago) and discovered that I actually enjoyed doing it, something shifted, and I was ready to take on any recipe (or so I thought). I would attempt all of these over the top recipes that I was not prepared for, and the outcome would be a hit or miss meal that I was nervous to serve to guests. I'm not a famous chef, I just like making meals for my friends. These days - when it comes to cooking for myself - I am far more willing to experiment or get a little crazy in the kitchen, because I am the one tasting it, nobody else. When it comes to cooking for friends/family, I keep it simple, because simple is going to feed more mouths and satisfy more bellies. Don't get me wrong, I am all for the fancy! But, I would save fancy for special occasions and holidays.

This beautiful recipe comes from the July 2011 Bon Appétit. I have a copy of that issue, but I must of missed this one somehow because it was brought to my attention by Epicurious.com (an incredible resource for chefs of all levels).

CHICKEN BREASTS WITH TOMATO-HERB PAN SAUCE  |  Recipe inspired by Bon Appétit July 2011/Epicurious.com

Epicurious says, "The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce."

2 tablespoons (1/4 stick) unsalted butter, room temperature
1 garlic clove, minced
1 1/2 teaspoons chopped fresh marjoram or oregano
1/2 teaspoon sweet paprika
Kosher salt and freshly ground black pepper
2 skinless, boneless chicken breasts
2 cups mixed cherry tomatoes (11-12 ounces)
1 tablespoon chopped fresh flat-leaf parsley

1  |  Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season marjoram butter to taste with salt and pepper.

2  |  Melt 1 tablespoon marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in center, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.

3  |  Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining marjoram butter to skillet. Crush tomatoes slightly to release juices; stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce over chicken. Garnish with parsley.

Dish | Kebabs with Cilantro-Lime Marinade

We had a BBQ at the house the other night. It was a great bunch of friends, a whole lot of wine, and way too many kebabs! Those who came early got a taste of the sirloin kebabs which I unfortunately did not photograph. I also made my new favorite dish of the summer... Roasted Corn with Manchego & Lime. It's so ridiculously delicious and really complimented the marinade I used on the kebabs. It was an all around success considering we used a propane camping grill on the back deck of our 3rd story flat with little to no light and a good 10 people to feed.

CILANTRO-LIME MARINADE

2/3 cup lime juice, from about 6 limes
2/3 cup olive oil
1/4 cup white wine vinegar
1/2 cup chopped cilantro
8 tablespoons soy sauce
4 tablespoons honey
2 tablespoons brown sugar
4 garlic cloves, finely chopped
2 tablespoons dijon mustard
2 tablespoons ginger
1 tablespoon dried red pepper flakes

1  |  Whisk all ingredients in a medium bowl.

KEBABS  |  Recipe inspired by Bon Appétit August 2005

2 pounds chicken, cut into  1 1/2-inch cubes
2 pounds sirloin steak, cut into 1 1/2-inch cubes
6 plum tomatoes, quartered
2 large peaches with skin, halved, pitted, quartered and cut into 8 sections
24 pearl onions, peeled
2 large red bell peppers, seeded, cut into squares
24 cremini (brown) mushrooms
2 medium zucchini, trimmed, cut into 1/2-inch rounds

1  |  Place chicken and steak in separate medium glass bowls. Add 3/4 cup marinade to each and toss until coated. Chill for 1 hour, stirring occasionally.You can use left over marinade for basting.

2  |  Alternate chicken cubes, tomato halves, peach wedges, and pearl onions on skewers. Alternate steak cubes, bell pepper squares, mushrooms, and zucchini rounds on skewers.

3  |  Prepare barbecue and set at medium-high heat. Grill kebabs until slightly charred and cooked as desired, turning occasionally and basting with remaining marinade, about 8 minutes for chicken and 10 minutes for steak. Transfer kebabs to platter. 

Dish | Chicken, Green Bean, Corn, & Orzo Salad with Goat Cheese

I can't wait to eat this for lunch tomorrow! This salad was perfectly fresh and came together in such a short amount of time.

CHICKEN, GREEN BEAN, CORN, & ORZO SALAD WITH GOAT CHEESE  |  Recipe inspired by Jeanne Thiel Kelley

1/2 cup orzo
3 tablespoons extra-virgin olive oil, divided
8 ounces skinless boneless chicken breast halves
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh marjoram
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)

1  |  Cook orzo in medium saucepan of boiling salted water until just tender, 6-8 minutes. Drain; cool. 

2  |  Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry. 

3  |  Mix orzo, chicken, and green beans in large bowl; add corn and green onions. 

4  |  Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. Divide chilled or room-temperature salad among plates. Sprinkle with goat cheese. 

Dish | Butter Lettuce, Chicken, Avocado and Cherry Salad

Bon Appétit delivers again! I thumbed through my June issue (yet again) and I was tempted by the fantastic section featuring cherry recipes. Ryan's mom gave us a huge bag of cherries just the other day so I wanted to do more then just snack on them all day. They are delicious! 

Over the past 2 weeks I've been eating alot of rich and heavy food and drinking many a glass of champagne, rosé, and beer. It's time to shape up! This salad called for radishes and croutons - which I forgot to buy - but I think using boneless chicken breast with the skin on is key here! It adds so much flavor to such a simple and delicious dish, regardless of which ingredients you may choose to leave out, or in my case forget to purchase.

BUTTER LETTUCE, CHICKEN, AVOCADO AND CHERRY SALAD  |   Recipe inspired by Bon Appétit June 2011

1/4 cup fresh lemon juice
3 tablespoons Dijon mustard
3 tablespoons chopped fresh dill
2 tablespoons honey
1 garlic clove, minced
1/4 cup extra-virgin olive oil, plus additional for chicken
Kosher salt and freshly ground black pepper
2 chicken breast with the skin on
2 avocados, pitted, cut into 1/4 inch slices
1 pound fresh cherries, stemmed, pitted, and lightly crushed
2 heads butter lettuce, cored and torn into pieces

1  |  Prepare Barbeque (med-high heat). Whisk first 5 ingredients in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Stir; set aside. 


2  |  Place chicken breasts in a medium bowl. Turn to coat with roughly 2 tablespoons olive oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes; cut chicken breast into strips.

3  |  Place chicken meat in a large bowl. Add cherries, avocado, butter lettuce and drizzle with vinaigrette; toss to coat. Divide salad among bowls.

Dish | Roasted Asparagus + Grilled Chicken with Peach BBQ Sauce + Strawberry Compote with Mint

I feel like a bad San Franciscan! After living here for nearly 2 years I finally made my way over to Falletti Foods. It's only a 15 minute walk from my house and although the market is relatively small, the selection is sufficient. I can't use the excuse that it's uphill anymore. The produce was both fresh and beautiful and the meat selection was impeccable! I was able to pick up everything I needed for my spring inspired menu.

First up is the Roasted Asparagus with Parmesan and Balsamic Vinegar. This is one of those simple Spring/Summer dishes that require very little work but has great flavor and looks surprisingly impressive.

ROASTED ASPARAGUS

24 large asparagus spears (about 2 pounds), trimmed
Olive oil
Coarse sea salt and freshly ground black pepper
Balsamic vinegar
Parmesan, for shaving

1  |  Preheat oven to 400°F. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes.

2  |  Transfer asparagus to a platter. To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears. 

In the previous post, my inspiration for the Mango Coolers came from Bon Appétit's feature on Gwyneth Paltrow. Well, this delicious dish comes from the same article! Paltrow's Grilled Chicken with Peach BBQ Sauce is easily going to be a go-to dish for future dinner parties. The sauce takes a little work but it's totally worth it!

GRILLED CHICKEN WITH PEACH BBQ SAUCE  |  Recipe inspired by Bon Appétit June 2011

1 cup chopped peeled fresh peaches

1/2 cup ketchup

2 tablespoons fresh lemon juice

2 garlic cloves, minced

1 1/2 teaspoons adobo sauce or 1 teaspoon soy sauce

Course sea salt and freshly ground black pepper

4 skinless, boneless chicken breasts

Vegetable oil

1  |  Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and purée until smooth. Season to taste with salt and pepper. Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce.

2  |  Prepare a grill to medium-high heat. Brush grill rack with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side. Slice crosswise. Serve remaining sauce alongside.

Now for the dessert! I tend to favor savory foods but some combinations of sweets can be so good that they (almost) take things to a whole new level of bliss; and apparently, they can make you giggle at the sight of them! My Strawberry Compote had a very exciting reception when my dear friend Henry burst into laughter at the sight of it.

STRAWBERRY COMPOTE WITH MINT

1 1/2 pounds strawberries, stemmed and cut lengthwise into 6 segments
2 tablespoons Grand Marnier
1 tablespoon orange zest
1 1/2 cups freshly squeezed orange juice
1 tablespoon sugar
6 mint leaves chopped, plus extra for garnish

1  |  Combine berries, Grand Marnier, zest and sugar in a medium bowl. Toss; let stand 30 minutes.

2  |  Bring juice to a boil in a small saucepan over medium heat; reduce heat, and simmer until liquid is reduced to 1/4 cup, about 20 minutes. Remove from heat; let cool. Pour over strawberries, and toss to combine.

Add the mint to the compote right before you serve! Spread the compote on cake or with vanilla bean ice cream like we did! I'm starting to think I make this too much.