Hey, look! Still not dead, just had a bit of a crazy week.
In other news, I would like my Time Turner to work how the books say it should. Why? So I have time to do my damn laundry. That’s all I want.
I didn’t really have the time for it, but last week I did my duty as a type O+ and dropped a pint of blood for the good folks at the Red Cross.** I schedule an appointment to go every eight weeks (..because you can’t go any sooner) and now I have a little blood donation posse that I’m a part of. We race to fill up blood bags, because we’re sick and twisted individuals. And then we bust each others balls about bleeding slowly over Keebler cookies, because why not.
**(For those of you who get the heebie jeebies about blood donation– I used to, too, and then I actually went and found out its really not as uncomfortable as you think. Honestly, the hemoglobin test is the most painful part– and they don’t actually like when you watch the draw itself, so chances are you won’t face being grossed out by watching your lifeblood flow out a tiny tube. So unless you have a serious needle phobia or are ineligible, why not go make an appointment? Save lives, man.) </psa>
The last time I went was right before my dizziness spells started, so I figured I’d refuel this time with something a little more balanced– what better time to start the pre-NOLA meat re-integration! For dinner, I fixed myself something that’s really pretty simple, but reeeally good: chicken with prosciutto and sage.
Spoilers: prosciutto is delicious. And cooking the chicken breast prosciutto-side down first means you’ve got a little bit of rendered pork chilling in the pan for when you flip the bird– instant delicious crust on the bottom as well. I like to use a softer cheese with a lower melting point (fontina is the best, but I’ve done it with mildly soft cheddar, gouda, and I think Dubliner, once (akjg;latey I love cheeses from the Isles). Also, this goes without saying but fresh sage is the best– it gets a little bit crisp under the prosciutto, not unlike a kale chip.
But, you know. Sage.
Sage chips? Do we want to make that a thing?
I digress. Like I said, the recipe is super simple– if you can put things on a piece of chicken and cook it without setting the world on fire, you’re golden. I paired mine with cabbage cooked with onions and fennel– another one of those super simple things that tastes like heaven.
Funny how that works.
Chicken with Prosciutto, Asiago, and Sage
Yield: 3 servings
- 1 boneless, skinless, chicken breast
- 3 slices good-quality prosciutto
- 6 thin slices good Asiago cheese, or your preference
- 3 large sage leaves (can substitute dried)
- 2 T olive oil, for cooking
- Start by filleting the breast: hold your palm flat against the top and slice horizontally into three relatively equal fillets. Make sure you keep your knife as straight as possible and try to avoid sawing– if you keep your blade sharp, you should be able to get through the breast cleanly without much resistance.
- Season all three breasts lightly with salt and pepper. On the top side, place your sage leaves (one per; dust lightly with dried sage if using); follow with enough cheese to cover the meat and finish with the prosciutto slices.
- Heat your oil over medium-high heat in a good cast-iron skillet (if you don’t have one, you should probably invest– they’re not that expensive, and I promise they’re worth it).
- When the oil starts to shimmer, lay the breasts in the pan prosciutto-side down. Reduce the heat to just below medium and cook until the edges of the side facing up just start to turn white.
- Flip the breasts over carefully (use a metal spatula to dislodge anything that’s really stuck, and turn with tongs) and continue to cook about four minutes more (or until cooked through– could be longer on thicker cuts). Serve with a little more grated cheese on top, if desired.