Food

Italian Prosciutto Chicken

This was actually the first dinner I ever made for Charlie. I am pretty confident a smoke alarm may have been an unwanted guest at our dinner… but it all worked out, right?

This is a main dish that goes with pretty much any side, though we, of course, prefer potatoes. I think Prosciutto is one of the best creations on this earth today. At the market here there is a stand that has homemade prosciutto. It is $14 – per quarter pound. As in $56 a pound. If I had all the money in the world I would buy the wheel and eat it with a fork. It was SO good.

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To be honest one of the things I am most looking forward to during our honeymoon. Other than spending time with Charlie, drinking beer, drinking wine, and hiking… is the FOOD. I can’t wait to be in Italy EATING. Just eating all the food. All the gelato. All the prosciutto. All the cheese. California may be short on water, but give me a week in Italy and it will be short on food.

Digressions aside, this is a fast and easy “company” meal. Something to make with short notice and very few ingredients.

Prosciutto Chicken

  • Servings: 2
  • Difficulty: easy
  • Print
Ingredients:

  • 4 slices prosciutto
  • 2 chicken breasts
  • italian seasoning (our favorite is Spice House Third Ward Italian)
  • 1/4 cup parmesan
  • 1 Tbsp olive oil

Directions:

  1. Take two slices of prosciutto – lay out next to each other so they are touching. Season with italian seasoning of choice, and 1/2 of the parmesan. (Repeat)
  2. Place chicken breast at the bottom of prosciutto and roll tightly, end with fold side down. (Repeat)
  3. Heat 1 Tbsp oil over a skillet over medium-high heat.
  4. Place chicken fold side down into skillet.
  5. Reduce heat to medium.
  6. Turn after four minutes, or when prosciutto begins to crisp.
  7. Repeat step six until prosciutto is crisp and chicken is cooked through

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Food

Chicken Tostadas

Confession. And please don’t hate me. But I kind of really dislike Mexican food. I don’t even like salsa… Obviously living out in San Diego, this is a crime. We’re just a short trip to Mexico and we are surrounded by amazing Mexican cuisine. Charlie has been so great about being patient with my “pickiness,” but at the same time, he likes to challenge me, a lot. Therefore, I have come to like some Mexican food. Mainly Tostadas. Tostadas are delicious. Who even knew such a delicious thing existed?

My first introduction to Tostadas came when we were moving out of our first SD apartment. We were trying to avoid buying food at ALL costs, and more importantly trying to use up all of the food we already had. While we were scrounging around the cupboards we came up with: corn tortillas, beans, rice, and tomatoes. Charlie said “Oh! Let’s make tostadas!” At this point I had no idea what they were, and just deferred to Charlie for cooking that night. Well, since then tostadas have become a staple in our household – something I even crave.

What is so great about these is that you can really make them with just about anything in your cupboard. You can use beef/fish/chicken… anything! The only kind of tedious thing is frying the tortillas. But you can always buy pre-crispy tortillas!

Mouth salivating...
Mouth salivating…

These have brought me joy. I am not exaggerating. Real joy. Credit to Whitney for the fantastic photography. Though I did hold a paper bag to serve as a light diffuser. Charlie was so unamused with our photography.

Chicken Tostadas

  • Servings: 8 Tostadas
  • Difficulty: medium
  • Print
Ingredients:

  • 3 Chicken Breasts
  • 8 Corn Tortillas
  • 1 Cup Uncooked Rice (Cooked – I think approximately 2 Cups)
  • 14 oz can of Diced Tomatoes
  • ½ Cup Black Beans
  • Bold Taco Seasoning
  • Cheddar/Mexican Cheese
  • Guacamole
  • Canola Oil (About ½ cup depending on pan size)

Directions:

  1. Preheat oven to 425 degrees
  2. Season Chicken Breasts with Bold Taco Seasoning
  3. Once oven is heated, bake Chicken Breasts for 17-20 minutes
  4. While Chicken is cooking, start Rice
  5. While Rice and Chicken are cooking (hey multitasking!) start frying Tortillas
  6. To fry Tortillas… fill a large skillet with enough Canola Oil to completely submerge Tortilla, heat to medium high
  7. Once oil is hot carefully place one Tortilla into oil and, using a spatula, flatten Tortilla against bottom of the pan
  8. When Tortilla begins to crisp – with more structural integrity flip over and repeat on other side
  9. When finished, drip oil off Tortilla into pan and place Tortilla on a plate covered with paper towel
  10. Repeat for all Tortillas
  11. When Rice is done, add Tomatoes and Beans, as well as any desired seasoning (We use Bold Taco)
  12. When Chicken is done – shred (by hand or by Cuisinart… We prefer Cuisinart!)
  13. Set up “stations” and eat while hot!!