Tag Archives: Parmesan cheese

Chicken Saltimbocca

Chicken SaltimboccaThis classic Italian dish has been elevated with Parmesan cheese (cheese makes everything better) and the wine adds an amazing touch!

2 chicken breasts, cut into half and pounded with a meat mallet until they are very thin
1/4 teaspoon salt
12 teaspoon black pepper
8-12  slices of prosciutto (I like to use 12 for great flavor)
1/4 cup grated Parmesan (feel free to leave out if you want)
1 teaspoon dried sage or 2 teaspoons fresh sage
1 tablespoon oil (I like to use coconut but use what you like)
2 tablespoons butter
1 (14-ounce) can low-sodium chicken broth
4 tablespoons fresh lemon juice
4 tablespoons dry white wine (low-carbers, leave this out and just add additional chicken broth)

Sprinkle each piece of chicken with salt and pepper. Place 2-3 pieces of prosciutto on one side and sprinkle the Parmesan and sage in the center and fold in half. You can use toothpicks to keep the chicken from opening up.

Heat the oil in the pan to medium, add the chicken and allow it to cook until golden brown on both sides (2-3 minutes per side.)

Add the butter, chicken broth, lemon juice and white wine and allow it to cook on medium-low until the chicken is fully cooked through.  This should take 8-10 minutes.

Serve the chicken with the condensed sauce drizzled over.

Cooking 101: Stovetop Parmesan Herb Chicken

I love recipes that can be made in a single pot, that means less cleaning for me. It also means that I can store the food in the same pot that I made it in. Yeah, I really am that lazy!Cooking 101: Stovetop Parmesan Herb Chicken

The touch of fresh herbs and Parmesan Cheese really adds flavor and depth to this simple chicken dish. I love this because you can change the flavor around by just adding different herbs, once you get the basic idea down, try incorporating whatever you like into the recipe.

2 tablespoons butter
1 family pack of chicken breast or chicken thighs (boneless and skinless)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 tablespoon fresh rosemary
1/4 tablespoon fresh chives
1/4 tablespoon thyme
1/4 cup Parmesan cheese
1/2 tablespoon chives

Melt the butter in a large pan, I like to use a dutch oven.

Add the chicken and sprinkle half of the salt, garlic powder and pepper.

Brown the chicken on one side for 4-5 minutes until golden brown.

Sprinkle the salt, garlic powder and pepper on the second side and cook until golden brown for 4-5 minutes.

Add the fresh rosemary, chives and thyme to the chicken and allow it to cook for another 30-40 minutes. Take and cut a piece towards the outside of the pan in the center to ensure it is fully cooked.

Sprinkle the chicken with the Parmesan cheese and the remaining chives.

Serve with some delicious vegetable sides.

Homemade Pesto Pizza

Homemade Pesto PizzaI love this recipe when I am craving something different. Use my Perfect Whole Wheat Pizza Crust recipe for the base.
Pesto Ingredients
2 cups fresh basil leaves
1 cups pine nuts, walnuts (feel free to add a mix of these nuts and even add cashews)
4 cloves garlic, peeled
1 cup grated Parmesan cheese
1/2 cup olive oil
salt and pepper to taste

Pizza Ingredients
1 Pizza Crust
1 teaspoon Italian seasonings
1/2 cup ricotta cheese
2 tomatoes, sliced
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1 cup sliced ham or any other meat
1/2 cup pesto

Pesto Directions
Pulse the ingredients together in the food processor.

Pizza Directions
Bake the dough for 5 minutes, remove and add the ricotta cheese, sprinkle the Italian seasonings, sliced tomatoes, ham, remaining cheese and then the pesto.

Bake for an additional 15-17 minutes until golden brown.

Cheesy Soft Pretzels

With the Super Bowl right around the corner, it is time to start planning what snacks you want to serve at your party. Here is a favorite that is sure to please everyone. Cheesy Soft Pretzels

1 1/2 packages active dry yeast ( each package contains 1/4 ounce)
1-1/2 cups warm water (110° to 120°)
1 tablespoon sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
6 tablespoons butter, melted
10 cups water
1/2 cup baking soda
1 egg yolk, lightly beaten with 1 tablespoon of water for the egg wash
Kosher salt
1/2 cup shredded Parmesan cheese and cheddar cheese

In the stand mixer bowl, dissolve yeast in the warm water. To this, add the sugar and the salt. Allow the year to bloom or to dissolve and become foamy. This is how the yeast becomes active.

Incorporate the melted butter and flour. Using the dough hook, knead the flour mixture on medium for 5 minutes until the dough has formed and it no longer sticks to the side of the bowl.

Place the dough ball in a greased bowl, grease the dough completely to ensure that it does not stick to anything when rising. Cover and let rise in a warm place until it has doubled in size, this should take about an hour.

Bring to boil the water and add in the baking soda.

Preheat the oven to 450 degrees F.

Punch dough down; divide it into 12 equal pieces.

Roll each into an 18-24 inch rope depending on how thick you want the pretzels. I like my pretzels very thick so I roll it out to 18 inches, if you like thin pretzels, roll it out to 24 inches. Twist the pretzels into the appropriate shape and pinch the ends closed to ensure they do not fall apart when cooking.

Place each pretzels into the boiling water, one at a time, for 30 seconds. Remove from the water and place on a cookie sheet that is lined with parchment paper.

Brush each pretzel with the egg was, sprinkle with the salt and the cheese.

Bake for 12-14 minutes or until golden brown. Remove from the cookie sheets and allow to cool on wire racks.