Last Friday night, I had enough of Paleo. You see, all I wanted was Egg Drop Soup, but I couldn't have it because it had corn in it. And sat there thinking, really? But corn's healthy! So, I ordered it. Along with some Shrimp Moo Shu, sans the wraps, and Wonton Soup, oops, and Hot and Sour Soup, oops.
Yes, I fell off the wagon.
So on Saturday night, Mr. Bennett and I decided to cook dinner and I was in charge of choosing, and this time around, I had a few different cravings: The Best Tuna with Blue Cheese that I've ever had, Proscuitto and my grandpa's breaded chicken. So I hit the grocery store for inspiration and came out with all the ingredients I needed to combine them all: Chicken stuffed with Mushrooms, Blue Cheese and Proscuitto.
It was pretttty yummy.
Stuffed Chicken with Mushrooms, Blue Cheese and Proscuitto
Adapted from my grandpa's stuffed chicken recipe
4 Chicken Breasts
Mushrooms, I used canned
1/2 cup Vermouth
1 stick Butter
Pre-heat oven to 350 degrees
Bread chicken by coating it in flour, followed by egg wash, followed by breadcrumbs. Then layer proscuitto, mushrooms and blue cheese on the inside of the chicken bread, Roll the chicken up and seal with a toothpick. Pack the chicken tightly together in a pan.
In a sauce pan, heat butter and vermouth. Then pour over the chicken mix, leaving some for basting. Season with paprika.
Bake for 45 minutes, or until chicken is cooked through.