Inspired to Cook
Lately I have been extremely unmotivated when it comes to preparing dinner for my family. I know I am not the only mother out there who often feel uninspired to cook. I catch myself being board with eating and cooking the same things all the time, so I just don't make anything. Which results in frozen hot dogs, frozen nuggets, and Peanut butter and jelly for dinner. These foods are just fine, but really not the most healthy foods for two growing children. Sunday I received some inspiration... a stake cook book, full of fun new recipes. Tonight I got out my apron and actually cooked dinner, Basil-walnut chicken rolls. Really I cooked something new, and it turned out really good. Tyler even gave it the thumbs up.
8 skinless boneless chicken breast halves
8 very thin slices prosciutto
Basil-walnut pesto (I used basil pesto)
1Tbsp. olive oil
8 very thin slices of fontina cheese
1/2 c. whipping cream
Place chicken between two pieces of plastic wrap. Using a flat side of a meat mallet pound meat lightly into a rectangle 1/4 in thick. Remove plastic wrap. Remove and reserve 2Tbs. of the pesto for the sauce. Spread each chicken piece with remaining pesto. Place a cheese slice and a prosciutto slice on each chicken piece. Fold in bottom and sides. Roll up: secure with tooth picks.
Place chicken rolls in a very large skillet. Cook with salt and pepper. Add olive oil to skillet. Cook chicken over medium-high heat for 5 min. or until all the sides are golden brown, turning to brown all sides. Reduce heat to medium-low. Cover pot and heat for about 20min until chicken is no longer pink.
For sauce, beat cream until soft and thick, about the consistency of a thin mayonnaise. Fold in the reserved pesto. To serve remove toothpicks from chicken. Serve with sauce on the side for dipping.