Hello Cupcakes! I’m Susanna. A mom of one active and crazy 2-year-old girl and wife of one handsome and busy resident doctor. When I’m not walking to the park, reading Goodnight Gorilla, and building blanket forts with my baby girl, you can usually find me standing in the kitchen with flour in my hair and a camera slung on my shoulder.
It’s a far cry from my high school vision of taking a medical career to the African plaines, but it’s a beautiful reality I’m living, one that I like to blog about and celebrate in all its unexpectedness, changes, and revisions. {Re}visionary Life is my space to do just that, and I’m so grateful to be able to extend that exercise in embracing reality to the pages of CupcakeMAG. Thanks for having me Casi!
Today I’m leaving you with a recipe that is built and bound to impress. It’s one that I whip out for Valentine’s Day, out-of-town guests, and special birthday celebrations. I could go on and on about how tender and juicy the chicken is, the delightful combination fontina and prosciutto make, the raving reviews you’re guaranteed to receive, but I’m a girl of few words when it comes to food. If the pictures look good, and I know where to get the ingredients, I’ll usually try it. I don’t need much convincing, and I’m guessing you guys don’t either.
Fontina Chicken
{serves 4}
[ingredients]
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4 boneless skinless chicken breasts, pounded thin
1/4 lb. fontina cheese
4 slices prosciutto
1 Tbsp butter
1 Tbsp olive oil
salt and pepper, to taste
1/2 cup white wine
3 sprigs rosemary
1/2 lemon, squeezed
1 lb. arugula
[directions]
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Prep. Place chicken between two pieces of plastic wrap and pound the heck out of it, until 1/2 inch thick. Set aside. Cut the cheese into 5 equal chunks. Set aside.
Heat. Place butter and olive oil in frying pan and turn heat on medium.
Wrap and Sear. With chicken lying flat, place a chunk of cheese wrapped in a slice of prosciutto on top and roll the chicken up, securing with toothpicks. Save some cheese for later use. Place in frying pan and season with salt and pepper. Once one side is browned turn over, until all sides have browned. This process should take about 5-7 minutes.
Cook. Once chicken has browned on all sides, add wine, rosemary, and lemon juice {including rind if desired}. Cover and place on medium heat for about 15 minutes or until chicken is thoroughly cooked. While you wait for the chicken to finish, get your plates ready. Place a good handful of arugula {or fresh spinach} on each plate. Once chicken is done, remove toothpicks and place on the leafy beds. Remove rosemary sprigs and lemon rind, and put your pan back on the stove and turn to med-high. Add the rest of your cheese and stir continually with a wooden spoon until liquid becomes more of a syrup. Remove from heat and drizzle over each breast of chicken and arugula.
It’s my favorite “fancy” meal, and one that is so easy to prepare. Keep your sides simple and elegant, like asparagus and roasted potatoes, and have fun with it!
