My family and I had a lot to do this evening. I needed something I can make quickly. So, thank you Rachael Ray for coming up with such quick and easy meals. This one was done in less than 30 minutes! This dinner was not only quick, but it looked fancy-shmancy (Rachael calls this type of dinner, a “fancy fake-out”). I will use this recipe to entertain with in the future. And with the holidays coming up, you might want to keep this recipe around. It’s simple, yet elegant.
Ingredients (4 servings)
- 4 chicken breasts, boneless, skinless
- 4-8 slices of prosciutto*
- 1 wheel 5.4 ounce Boursin garlic and herb cheese (or chive shallot cheese)
- 1 lemon, halved
- 1 TBS olive oil
- Preheat the oven to 350.
- Butterfly the chicken breasts by cutting a slit horizontally through each piece—don’t cut all the way—and opening it up.
- Place and spread 1/4 of the cheese in the center of each breast.
Close the flap and then wrap each breast with a slice or 2 of prosciutto* (*go to the deli counter and ask for a specific amount of slices. If the prosciutto is long, you only need 1 slice per breast. But if they are short, you will need 2 slices. Either way, it’s cheaper to purchase at the deli counter).
- Heat a large skillet over medium-high heat with olive oil, a turn of the pan. Add chicken and brown on each side.
- Place lemon in pan, cut-side down, and transfer to oven for 7-8 minutes, or until a meat thermometer** reads 165 degrees. Remove chicken to plate and cover to keep warm. Make a side dish (see my brussels sprouts recipe below).
- Squeeze lemon over everything.
**I HIGHLY suggest you spend a few extra bucks and purchase a digital meat thermometer. It will change how you cook! You will never “over-cook” meat again! Some people have a tendency to over-cook and dry out their chicken/meat because they are afraid of it being under-cooked. A meat thermometer will remedy this! BUY ONE! It’s worth the extra $15 🙂
Ingredients (4 servings)
- 1 lb. brussels sprouts, halved or quartered (depending on their size)
- 1 TBS Olive oil
- Salt and pepper (no salt, if you have kidney disease)
- Preheat oven to 400 degrees.
- In a bowl, toss brussels sprouts with olive oil, salt and pepper. Place brussels sprouts (cut side facing down) on a baking sheet lined with parchment paper or foil that has been sprayed with oil.
- Bake for 15-25 minutes (depending on how firm, crispy, or/and soft you like them) or until golden brown on at least one side.
- Squeeze the lemon from the chicken over everything.
Rachael Ray suggests to make a spinach or kale side dish:
- 2 cloves garlic, chopped
- 12 ounces stemmed spinach or kale
Remove the lemon and chicken from the pan and let rest (covered with foil). Add a bit more oil, a turn of the pan, add garlic, and wilt in spinach or kale; season with salt and pepper. Place greens on plate, top with chicken and douse everything with lemon juice.