CELEBRATING FATHER’S DAY!
Today is full of memories for Brion & I. My father passed away in 2005 and Brion’s in 2011. There is never a week that goes by that we don’t reminisce about something we remember about one or the other. Our Dad’s were men who always had great, real-life stories to tell. If only those stories had been recorded or written down so we could enjoy them once again.
They each followed a very different path on their life’s journey; my father was a farmer and Brion’s an army soldier. Both of them gave so much of themselves to their life’s work as well as to their families.
There are never enough words to describe just how important they were to us and what a powerful influence they continue to be. A father’s love is such a special gift beyond compare. You only know the meaning when he is no longer there.
For this blog post, I’m preparing a meal I think they both would have enjoyed. The sweetness of cooked strawberries creates a lovely balance with the saltiness of the prosciutto and the smoked gouda cheese.
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- 2 chicken breast, boneless/skinless
- sea salt & pepper
- 1/2 cup sliced strawberries
- 4 green onions, sliced lengthwise
- 120 gm smoked gouda or any smoked cheese of choice such as cheddar or Gruyere
- 6 slices prosciutto
- 1 Tbsp olive oil
- 1/4 cup seedless raspberry preserve
- 1/4 cup hot red pepper jelly
Ingredients
Chicken Breast
Raspberry-Pepper Sauce
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Rate this recipe!
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- Butterfly chicken breasts & lay out flat; season with salt & pepper. In each chicken breast, add about 1/4 cup sliced strawberries, 2 green onions & about 30 gm smoked cheese. Allow green onions to stick out from both ends of the breast. Fold the breast closed & place another 30 gm cheese on top.
- On your work surface, lay out 3 slices of prosciutto, overlapping slightly. Place the stuffed chicken breast at one end of the prosciutto & begin rolling. Repeat with second chicken breast. As you roll, the prosciutto will stick to itself.
- Preheat oven to 375 F. Line a baking sheet with parchment paper.
- Drizzle breasts with olive oil & roast for about 25 minutes or until cooked through. Place on serving dish & keep warm.
- In a microwave safe dish, whisk together raspberry preserve & hot pepper jelly. Heat in microwave.
- Drizzle warm sauce over chicken breast & serve. This chicken is excellent with rice & steamed broccoli.
