Wednesday, March 2, 2011

Chardonnay Chicken with Goat Cheese & Prosciutto

A couple weeks ago, I came home to a package sitting on my door step. I was excited to find it was addressed to me, and when I opened it up I was even more excited to find that is was a cookbook! My Grammy, who lives in Melbourne, Florida sent me this wonderful cookbook titled Party for Two. It is written by Bruce Cadle who also lives in Melbourne. The book not only features some wonderful recipes, but also shares advice on how to maintain a successful marriage. Bruce writes about how having weekly date nights with your spouse can lead to a happy and healthy marriage. He also explains how you can have these date nights in the comfort of your home by cooking up one of his delicious dinners, appetizers, or desserts. I have read this cookbook cover to cover and there are definitely some great recipes I will be sharing with you, including his Chardonnay Chicken with Goat Cheese and Prosciutto. I made this dish last night and it took me less than 30 minutes to whip up. I can't even tell you how delicious it was. I would expect to see this dish at a fancy restaurant and sold at a pretty decent price.

Some other recipes listed are Grilled Salmon with Mango Salsa, Pad Thai, and Filet Mignon with Gorgonzola vinaigrette. The book also has a few great reference sections on herbs & spices and plating and presentation. It also has a chapter devoted entirely to sauces & vinaigrettes which I love!

Chardonnay Chicken with Goat Cheese & Prosciutto
recipe by Bruce Cadle for Party for Two
yields 2 servings
for the chicken:
2 boneless chicken breasts
2 ounces goat cheese
4 slices prosciutto
salt & pepper
for the chardonnay sauce:
2 tablespoons sun-dried tomatoes, sliced thin crosswise
1/4 cup fresh basil, chopped
1/4 cup chardonnay
juice of one lemon
1 tablespoon butter
1 tablespoon red onion, chopped

Using a paring knife, cut a horizontal slit in the chicken breasts. Spread half the goat cheese and 2 slices of the prosciutto inside each breast. Salt and pepper both sides of the chicken breasts.

In a large saute pan over medium high heat, saute the chicken breasts in olive oil for 5 minutes each side.

For the chardonnay sauce, move the chicken out of the saute pan and melt the butter over medium heat in the same pan. (leave the chicken juices in there) Add onion and saute for one minute. Add all the remaining ingredients an cook for three minutes. Immediately pour over chicken and serve.

click here for a printable version of this recipe


Ana Rita said...

Hi Sabrina,

I found this recipe very interesting...What a great way to cook chicken and cheese...I use goat cheese in salads or on a toast with jam...i just love it!


ravienomnoms said...

What a great idea for a cookbook! I am definitely going to go out and get that one...this also looks really delicious!

Molly said...

WOW! Looks De-licious!

Pam said...

It looks and sounds so gourmet and delicious.

Chris's Gourmet Fashion said...

Chicken, goat cheese, prosciutto and Chardonnay ... this is a wonderful combination of ingredients - and your execution of recipe seems perfect - you have the picture to prove that!

Sandra said...

all my favorite flavors..this really sounds divine and so tastyyy!! Nicely done!!!

Hester Chang said...

Hooray for surprise packages at the door as well as DATE NIGHTS! This dish is spectacular; there isn't anything in it that I don't like!

Duxa said...

Hi Sabrina, that looks good, lovely photos!

Our Eyes Eat First said...

how sweet! I love getting unexpected packages as well! great recipe!

hmariek said...

I'm sold. Its almost like an upscale, improved cordon bleu!

Bruce said...

Hi Sabrina, I'm so glad you liked Party For Two! Could you do me a favor and post your review on my amazon page?


Bruce Cadle

Jill Colonna said...

This looks scrumptious: just love goats cheese and sun-dried tomatoes so this is a must. Nice touch with the proscuitto.

Cristina {Teenie Cakes} said...

Sounds like a great cookbook and would be perfect for Hubbs and I. This sounds like a fantastic the flavor combinations. Goat cheese is a fav. ;) Thx for sharing - I'm going to look for that book.


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