My life feels a little boring right now. Time seems to slow down in the winter. The monotonous days of cold and snow drag with no end. Grey skies block out the sun giving the landscape a dreary outlook. I miss LA winter. It isn’t even a real winter, which is why I love it the best. I’m in the market for a new city to call home. Any suggestions? I only have a few requirements: mild winter, all-year farmers market, good coffee shops, Trader Joes and lots of restaurant options. Ok the farmers markets aren’t a deal breaker, but I would love it.
This sun-dried tomato and artichoke stuffed chicken makes a great dinner if you are trying to impress. Hint hint nudge nudge. Cut the recipe in half for a dinner for two. Or leave the recipe as is and throw a “Galentines Day” party. Yes I stole that name from a show I don’t even watch. Speaking of TV shows, I finally caught up on New Girl. Any Adam Brody fans in the house? OMG. He never gets old. Literally and figuratively. I was always team Seth Cohen in high school. I hope someone gets that reference.
- 14oz can artichoke hearts, drained
- 2 small garlic cloves
- 1 meyer lemon, juice and zest
- 1/2 cup sundried tomatoes in olive oil
- 1 tbls dried basil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 4 chicken breasts or cutlets
- 8 prosciutto slices
- Heat oven to 350 degrees.
- Pulse artichoke, garlic, lemon, tomatoes, basil, salt and pepper in blender until almost smooth.
- If using chicken breasts, butterfly and pound to 1/4 inch thickness.
- If using cutlets, simply scoop 1/4 cup tomato-artichoke mixture into the center of the chicken.
- Wrap starting with the thinest edge of the chicken first until you come all the way around.
- Then wrap chicken with two slices of prosciutto.
- Cook for 32-35 minutes, or until chicken reaches 165 degrees.
- Serves 4.