STUFFED CHICKEN BREASTS WITH BRUSSELS SPROUTS

“What came first, the chicken or the egg?” says he.
“Who cares?” says I.
“Chickens lay eggs. Eggs produce chickens. Chickens are self-propagating.”

Chicken. Just the word paints a picture. Bad handwriting becomes chicken scratching. A person who lacks courage is called a chicken. Then of course there is the age old question,”What came first, the chicken or the egg.” But it all comes to one thing: chicken. It just tastes good.

Eating chicken is a custom as old as man himself. Wild or domesticated birds have been used for food ever since man learned to hunt. Grill it, roast it, boil or broil it, there are as many ways to cook chicken as there are, well, chickens! But this is a favorite recipe of mine and normally ends up on our table for Monday dinner. Simple, flavorful and satisfying, this recipe is a combination of ingredients, all of which can be substituted for something else. Add broccoli, mushrooms, spinach or whatever you like, you really can’t go wrong. Just remember that I AM Italian, so when measuring, the rule of “a little of this and a little of that” applies. So, add to your taste.

Ingredients:
2 boneless chicken breasts butterflied
Bread crumbs
Grated parmesan
Garlic powder
1 slice white bread, crusts removed
Grated mozzarella
Milk
Olive oil
Brussels sprouts
Splash of Sauvignon Blanc or Pinot Grigio

Preheat your oven to 375 degrees.
In a mixing bowl combine all the ingredients and mix well to a stiff texture.
Butterfly the chicken breasts and put the stuffing on one side only. Then fold over
the other side. You may want to seal it with a toothpick.
Pour some olive oil into a cast iron skillet, maybe ⅛ of an inch. You can use a roasting pan, but if you have the skillet, better. Place the stuffed breasts into the pan and rub a little more olive oil on top. Season with some salt, garlic powder and a pinch more of bread crumbs sprinkled over the top.

The brussels sprouts are really easy. I’ve used frozen with very good results. After thawing, simply season them as you like, salt, pepper and add some diced onion. I also like to add a bit of unbleached flour or a few unseasoned bread crumbs. Toss it all together until well coated. Then put them into the pan with the chicken. Add a splash of the wine and roast for about 15 minutes, then turn the breasts over so they cook evenly and the tops don’t dry out or burn. Roast for about another 20-25 minutes until tops are golden and juices run clear.

There you have it. A simple meal, prepared in maybe an hour that will be a little different, but very tasty. One thing though. Remember that wine you put into the skillet? Save some of that. This dish goes very well with a good sauvignon or pinot. And, take out a piece of good, crusty Italian bread. You’ll be surprised how good that is for sopping up some of the juices.Finish off the meal with an arugula salad and brother, you are home!
So, does anybody really care which came first, the chicken or the egg? After all, you can eat them both.

Anne Marie. What day does Monday fall on this week?