Howdy from far west Texas! I am happy to be participating in this Good Old Fashioned Recipe Blog Swap today with Melissa. Thanks Melissa for having me!
Also, thanks to the team that organized this. Julie {White Lights on Wednesday}, Kelley {Miss Information} and Rachel {i love my disorganized life} have paired up 30 incredible bloggers to trade blogs for the day. What fun!
My site is called Recipes and Ramblins with the Tumbleweed Contessa. I know you folks have at least 30 blogs to read today so I’ll try to keep things brief. I am a gardener, baker and candlestick maker (hee, hee). Mostly I love good food. I like to share these recipes with my friends and followers. Occasionally, I like to throw in a garden tip or craft. I hope you will come by my site and check me out. Also, come see Melissa’s guest spot.Here is a ramble that includes a little bit of garden and a really good chicken recipe. I spent Mother’s Day touring the lovely gardens of Southeastern Pennsylvania.
My herbs are coming along nicely right now. Hopefully I’ll have some sage that I can dry for dishes. I brought home a Bay Laurel and Broadleaf Thyme from a wonderful nursery in PA. It is an amazing place. I think it’s a good thing I don’t live near there. I couldn’t stay away. I’ll have to see how these two transplanted PA plants take to dry hot West Texas. I’d never seen this thyme before. The tab says it is used in Jamaican cuisine. So I’ll have to investigate the possibilities.
I saw the most beautiful gardens while I was in PA near Philadelphia. Longwood Gardens is a huge estate that has the most sculptured displays I have ever seen. Chanticleer is a little less formal, but still just as beautiful. I was inspired to try to improve the looks of my garden. I have to pick spots. I could never duplicate those gardens. It is so restful and relaxing to see such beautiful flowers and landscaping. It was a wonderful vacation.
Basil and Provolone Stuffed Chicken
Sometimes a chicken breast just needs to be dressed up or stuffed to give it some added flavor. I have beautiful basil in the garden and needed to pinch some off so it will grow more. I really like the flavor of basil in just about anything savory. I used breasts. Boneless thighs would work too.
(these ingredient amounts are per serving)
- chicken breast
- 2 thin slices prosciutto
- 2 thin slices Provolone cheese
- 5-6 basil leaves
- ¼ cup Italian seasoned bread crumbs
- 2 teaspoons olive oil
- Cut a pocket in the chicken breast.
- Season lightly with salt and pepper.
Place the prosciutto, cheese and basil leaves in the pocket and secure it closed with skewers or
toothpicks.- Mix the bread crumbs and olive oil together to form a mixture like wet sand.
- Pat all over the chicken.
- Spray a baking pan with non-stick spray and bake about 45 minutes at 350°.
- Use a thermometer to check that it is done in the center of the chicken (not the cheese).
- Let rest for 10 minutes before slicing to serve.
Place the prosciutto, cheese and basil leaves in the pocket and secure it closed with skewers or
It’s nice to meet you Melissa. I have to give your brownies a try. This is fun swapping recipes and blogs for a day.
I’m off to a cookout at my son’s today. I have to teach him how to cook ribs on his new grill.
This should be a fun day. Maybe I’ll bake and take your brownies along. They will be really good.
Wishes for tasty dishes,
Linda
This looks wonderful!