One of my favourite flavour combos is the combination of prosciutto and cheese. Favourite sandwich, favourite pizza, and sometimes favourite pasta too. I decided to tinker with the flavours and come up with an easy weeknight dinner. I served this Crispy Cheesy Prosciutto Chicken Breast to my family last week and it was an instant hit!
Served with a salad on the side, it was the perfect weeknight meal: quick and easy to prepare, and pretty healthy to boot. Another plus: it made a great sandwich for lunch, kind of a riff on a traditional clubhouse. If you don’t have prosciutto on hand, feel free to make this with some ham and Swiss or turkey and cheddar. The chicken breast acts like a blank slate for the flavours, and my little steaming trick keeps it super moist and juicy. Give it a try!
3 large chicken breasts
6 slices prosciutto
6 slices provolone cheese
Salt and pepper to taste
1/2 tsp Italian seasoning
1/2 tsp garlic powder
1 tbsp olive oil
1/3 cup warm water
Butterfly your chicken breast and cut each breast into 2 pieces - 6 total. Cutting through the thick part of the chicken will allow the chicken to cook evenly all over and drastically reduce your cooking time.
Seasons both sides with salt and pepper, garlic powder, and Italian seasoning.
Heat the olive oil in an oven-safe skillet on high (This means having metal handles or wrapping your plastic handle with tin foil. The pan will only be under the broiler for 1-2 minutes total).
Turn your oven on to broil.
When the pan and oil are hot, sear chicken breast on both sides until browned, 3-4 minutes per side.
Reduce the heat to low, add the water, and cover the pan with a lid for about 5-8 minutes. The water will immediately steam and finish cooking the chicken breast. The gentle cooking on low heat will keep your chicken moist and tender.
Remove from heat.
Add a piece of provolone to each piece of chicken and top with prosciutto.
Place under the broiler until crisped and bubbly, about 1 minute.
Serve immediately. I like to serve this dish with another classic Italian flavour, a lightly dressed arugula salad.
This is one of my favourite recipes ever! My mom was the one who first introduced me to a version of this Homemade Nutty Crunchy Coconut Granola recipe, although it’s evolved quite a bit over the years. She loves to keep a jar of this on her counter, sprinkling it over yogurt or applesauce or using it as a topping for baked apples or muffins.
In my house it makes the perfect two minute breakfast served with fruit, yogurt, and some honey. It keeps for about 2 weeks in a mason jar, but the truth is it never lasts that long. Bonus? It's really easy to whip up a large batch, and the ingredients are wicked healthy. It's jam-packed with omega, protein and fiber, all good good stuff for you.
Have a look at the store bought ingredients next time you have a chance. They are usually filled with sugars and saturated fat, really unhealthy and misleading. This recipe is the perfect way to get your crunch on and no one will be the wiser! Feel free to mix it up and add some dried fruit, chocolate chips or other nuts.
The possibilities are endless.
1 cup shredded unsweetened coconut
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup slivered almonds
1 cup rolled oats
1/2 hemp seeds
1 tsp salt
1 tsp vanilla
1/2 cup honey
1/3 cup coconut oil
1/3 cup of your favourite oil, (canola, sunflower), I like to use almond oil
Preheat over to 350 degrees.
Combine all dry ingredients and mix. (I make this a lot so I usually have all the ingredients in jars in my pantry and can measure them out in about 5 minutes!)
Mix vanilla, honey, coconut oil and other oil in a glass and gently heat until combined - 10 seconds int he microwave or about 30 seconds on the stove. The trick here is to get the honey and the coconut oil to loosen up enough to combine with the oil.
Pour over the dry mixture and mix gently.
Spread out over a baking sheet and bake until browned and toasted, about 10 minutes.
Let cool and store in a glass jar.
This will go fast! Be prepared to make this a couple of times a week, I know in my house the requests come often! I wanted to make a healthy kind of dessert for after dinner. Just a little hint of sweet and something crunchy was what I was looking for. I always have some nuts and coconut in my pantry, so when I picked up a batch of sliced pineapple on sale, I was inspired to whip this up.
We BBQ pineapple all summer long, but I was looking for a cold weather alternative. I sprinkled the pineapple with some sugar, and seared it on the stove top over high heat. I also toasted the coconut and almonds in a skillet. The good thing about this is that you can make a big batch of the coco-almond topping and keep it in the fridge for a few weeks. Then I served it all over a little bit of organic vanilla ice cream. Super quick and delicious!!
6 pineapple spears
2 tbsps sugar
1/2 tsp salt
1/2 cup shredded coconut
1/2 cup slivered almonds
4 scoops vanilla ice cream (optional)
Combine sugar and salt.
Heat a skillet on high heat.
Dip pineapple into sugar mixture.
Sear on high until golden on both sides (3-4 minutes).
Remove from heat.
Toast coconut and almonds in a skillet until browned, about 3-4 minutes. Make sure to stir the mixture often to avoid burning.
Once cooled a little, chop the pineapple.
Serve the pineapple mixture over the ice cream and top with coconut almond mixture.