Well, The recent party I catered was a fabulous success!!! People were thrilled with the food, the company and the music, and the weather cooperated fully! I worked my ass off for two days prepping and cooking so that all would run smooth as silk, and it did, not the least because I’d planned the menu during the preceding week, selecting from among what’s already here on the blog to avoid the extra stress of documenting every little thing I did!!! I was even able to make some of the wonderful Baby Rose Banana Cakes the night before because I had prepped and worked so methodically through the whole process. Sometimes I’m just so darned smart–I ROCK!
Eating the leftovers for the next few days was great!!! However by Thursday night I had some things left that absolutely had to be cooked or frozen. Now, I must say, one of my favorite things in the world is when an idea just comes to me out of nowhere, demanding no special trips to the store, just working with what is already in the house. That kind of inspiration makes for some of the best meals I’ve ever made. In this case, there were so many odds and ends from the party to choose from, I had almost everything I needed at my anxious little fingertips!
I love to cook and create, it’s my biggest thrill, an incredible rush of absolute joy as the idea travels from my mind through my palate over my tastebuds, tingling through my spine down to my hands and then they just seem to know where to go! How cool is that? Pretty freakin’ cool if you ask this girl!!! Now, mind you, this was done with 30 minutes prep, about 35 for cooktime and 10 minutes to rest and set the chicken!! Not much more than a hour for such a GLAM meal!!! Did I mention I ROCK?????
Baked Truffle Sage Stuffed Chicken:
Preheat oven to 375ºF. Cover a cookie sheet with foil and spray with PAM. Then set out:
5 chicken breasts (pounded just enough to make round and ready to roll up, in other words don’t kill it, it’s already dead!)
1 package soppresata (or other Italian dry cured meat)
1 package semi-hard truffle cheese – I used Robusto
1 package fresh sage leaves (if you can take them from your garden, all the better)
2 cups panko breadcrumbs (Japanese, and quite delicious!)
1 cup Parmesan cheese, grated
1 tsp. (each of these) or to taste: truffle salt, garlic salt, fresh black pepper, paprika, Cajun seasoning, and dried sage (crumbled)
3 eggs (or the equivalent in egg whites or Egg Beaters)
Add a dash of milk and stir well, then set aside.
Pound chicken and line with Soppresata. Place a few sage leaves and some cheese in the middle, roll chicken up like a burrito and secure bottom with toothpicks. Roll in egg and then in breading mixture and place seam side down on cookie sheet. Spray chicken with a light coat of PAM to help with browning; repeat until done. Bake for 35 to 40 minutes , remove from oven and let rest for 10 minutes. Slice as shown and serve.
Dry Riesling Caprese Salad:
4 tomatoes, sliced
3 packages mozzarella di bufala, sliced
1 package fresh basil (picked over for the perfect leaves)
Extra virgin olive oil
Dry Reisling wine vinegar
Fresh ground black pepper
Assemble and serve!!!
And as always, Enjoy!!!
© Jennifer Green Maggini 2018
LIVE, LOVE, LAUGH, COOK!!!