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Carpese Chicken Breasts

This is a guaranteed way to cook chicken breasts that will turn out juicy, tender and delicious. The cheese and tomatoes create a moist and flavorful filling enhanced by the basil leaves. 

Resist the urge to over-stuff the breasts. All that extra filling looks beautiful,but most of it will wind up in the bottom of the pan. You should be able to close the pocket and secure it with a toothpick or two.

Searing over high heat insures a nice light crust without the need for breading. The oven finishes the cooking process quickly and evenly.

This is a time when a meat thermometer becomes your best friend. Check at the 15 minute mark. Once it is flirting with 140 degrees remove it from the oven. It will continue to cook as you garnish it with the pesto.

This will lend itself to any filling you can dream up. Just keep the filling moist and the amount in moderation. 

Carpese Chicken Breasts
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Servings
2
Servings
2
Carpese Chicken Breasts
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 375 degrees. While the oven heats prepare the chicken
  2. Carefully cut a pocket in each of the chicken breasts. Do this at the thickest part being careful not to cut completely through.
  3. Fill each breast pocket with half of the tomatoes, 1/2 ounce of cheese, and 4 of the basil leaves. Gently pull the pocket closed and secure it with tooth picks,
  4. Heat an over proof skillet over medium high heat. Add the olive oil and heat until it begins to ripple.
  5. Sprinkle the Italian herb blend evenly over the chicken. Carefully place the chicken in the skillet. Brown for 3 minutes, turn the breasts, and brown the other side 3 minutes more.
  6. Carefully pour in the chicken stock and transfer to the oven.
  7. Bake 10 minutes. Add the remaining cheese to the top of the chicken and return to the oven for 5-8 minutes. Use a meat thermometer to check for doneness (140 degrees).
  8. Remove the chicken to serving plates. Pour a little of the pan drippings over the chicken. divide the pesto evenly on top of the chicken and serve.
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Bruschetta Pasta with Grilled Sausage and Zucchini

Bruschetta Pasta with Grilled Sausage and Zucchini
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Servings
4
Servings
4
Bruschetta Pasta with Grilled Sausage and Zucchini
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Combine the Zucchini, Onion, Italian Seasoning, and Olive Oil in a bowl. Toss to mix and set it aside.
  2. Heat a large pot of water to boiling and season generously with salt. Add the pasta and cook to your favorite level of "al dente" Reserve about 1 cup of the pasta water and drain the pasta.
  3. While the pasta cooks, heat your grill to medium high. Place the sausage on the top rack. Heat a grill basket and add the zucchini onion mixture. Grill until the sausage is browned and the zucchini is lightly charred.
  4. Slice the sausage into 1/2 inch thick coins.
  5. Combine the drained pasta, sausage, zucchini and the reserved pasta water in a large skillet over medium heat. Toss to mix everything together. Add the mozzarella and basil and toss once more to combine.
  6. Transfer to a large bowl and serve.
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Italian Tomato Soup with Farro and Cannellini Beans

Italian Tomato Soup with Farro and Cannellini Beans
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Servings
4
Servings
4
Italian Tomato Soup with Farro and Cannellini Beans
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
Farro
  1. Toast the farro: Rinse 1/2 cup farro and allow to dry. Place the farro in a dry fry pan. Turn heat on stove to medium and toast the farro, stirring frequently until it is golden and fragrantly nutty, 10 -15 minutes
  2. Bring 2 cups of water (or broth) to a boil. Stir in the toasted farro and return to a boil. Reduce heat and simmer until most of the liquid is absorbed, 30 minutes or so. The farro should be chewy but tender. Drain any remaining liquid and set aside.
Soup
  1. Heat a soup pot over medium high heat. Add the olive oil. Once the oil is hot, add the onion, garlic and red pepper flakes. Stir to coat with the oil and cook for 5 minutes or so until the onion begins to soften.
  2. Stir in the stock, tomatoes, Italian Seasoning, and Marsala. Bring up to a boil and reduce the heat to simmer. Simmer for 20 - 30 minutes. Use a potato masher to create a chunky soup. Hit it with the immersion blender if you want it smooth.
  3. Stir in the farro and beans. Simmer for a little longer; 15 minutes is about right.
  4. Ladle into soup bowls and garnish with the pesto and croutons if desired.
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