You might remember last week we made grown up cheeseburgers with roquefort cheese, and one of our philosophies at The Gourmet Cocina is to let nothing go to waste. We throw out so much food a year, and my goal is to minimize wastage as much as possible.
So this week when I was planning meals I realized we still had some of the roquefort cheese left. This is a more mild and creamy blue cheese, so it can stand up to a lot of different foods. I decided on roquefort stuffed chicken breasts wrapped in prosciutto. The prosciutto helped make these into perfect little packages for baking so the cheese stayed inside and didn’t ooze out until we cut into the chicken.
As for the ratatouille, well this was a personal challenge. James had said to me he didn’t like it very much, so obviously, I had to prove him wrong… I am happy to report, I succeeded and he did like my spicy ratatouille. Sadly no animated mouse helped me make it, though if Kuda had thumbs, I am sure she would have helped!
What you need for this dish:
- 2-4 chicken breasts (depends on family size)
- 1 package of prosciutto
- wedge of roquefort cheese
- 1 zucchini
- 1 squash
- 1 small yellow onion minced
- 2 garlic gloves minced
- 1 box or small can of chopped tomatoes
- salt and pepper to taste
- 1/4 tsp red pepper flakes
Pre-heat your oven to 375F.
Take a knife and slice your chicken in half butterflying, but not cutting it into two separate pieces.
Put the cheese inside of each butterflied chicken breast and wrap them in 2-3 slices of prosciutto each. Making sure to put the middle of the prosciutto slice on the edge with the cut sealing off the slice. *If blue cheese isn’t your thing, you could use feta, mozzarella, or a goats cheese as an alternative – or skip the cheese all together.*
Season with salt and pepper and bake in the oven for 25 minutes, and I highly recommend cutting through it to make sure its done.
While your chicken bakes, slice up your zucchini into 1/8″ thick slices. Thinner slices make it faster to cook through.
Heat 1 tsp of olive oil over medium heat and add your minced onion to the pan and cook for 5 minutes. Then add your garlic and cook for another 1-2 minutes until fragrant.
Add your chopped tomato and season with salt and pepper and red pepper flakes.
After 2-3 minutes add your zucchini on top.
Season with salt and pepper and drizzle with olive oil.
Place in the oven with the chicken breast on a lower shelf, and cook for about 15 minutes.
The chicken and ratatouille should finish around the same time, and you are ready to eat. If you noticed the ratatouille is a little thick, add a bit of chicken stock to make it a bit saucier without diluting the flavor.
This dish is delicious and if you cut out the cheese quite healthy. The best part about it, is that we bought all of the veggies and chicken from local sources at farmers markets! I seriously never want summer to end!