Necessity truly is the Mother of invention, especially in the kitchen! For me, that means finding a way to use ingredients, leftovers, and other items before they need to be tossed. The other night my son Connor came home with the remnants of a meal at one of our local establishments, Pietro’s in Vacaville. Pietro’s is one of those old-style family-owned restaurants where you get more food than most people can consume in one sitting. I mean the portions are huge! Connor came home with half of his chicken piccata pasta, half of a friend’s meatball sandwich, and most of his antipasta which included prosciutto, provolone cheese, olives and artichoke hearts and peppers. He was working on the piccata and meatballs, but the antipasta was just sitting there. It needed to be used, so I decided on a chicken breast entree, with a stuffing consisting of the meat, cheese and olives from his leftovers, along with some sauteed spinach I had on hand. Hence the “COTF”–short for “Clean out the fridge”– label on this recipe. It turned out great… moist and tender chicken, and so flavorful. The best news is that I made sure this dish was completely Keto-fied. No bread crumbs or other grains. Simple, low-carb, and delicious!
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This is a super flexible recipe that can be modified to use other meats, cheeses or flavorful add-ins you may have on hand. While I indicated it serves 3, with larger chicken breasts I find that half is enough for me, and sometimes my husband as well, so number of servings totally depends on the appetites and accompaniments. If you slice these before serving, they are nice served over a bed of greens.
Ingredients
- 3 large boneless chicken breasts
- 3 slices Proscuitto or ham
- 3 slices Provolone or other cheese
- 1/2 cup (approx) olives, sundried tomatoes, sauteed greens, roasted peppers or other goodies
- 3 tbsp Balsamic vinegar
- 3 tbsp Olive oil
- 1 tbsp Dijon mustard
- 1/2 cup Shredded Parmesan cheese
Instructions
- Preheat oven to 350 degrees. Oil a 9×13 inch roasting pan or pyrex dish. Slice into the middle of each chicken breast horizontally, not quite all the way through, stopping about 1/2 inch from the edge. Open each breast like a book.
- Season with a bit of salt and pepper. Layer meat, cheese, and additional filling ingredients (olives, sundried tomatoes and/or roasted peppers) on one side of each breast. Fold over and place in greased pan.
- Mix vinegar, oil, and mustard in a small bowl. Brush tops of each chicken breast with the mixture.
- Cover loosely with aluminum foil and bake for 20 minutes. Remove foil. Tops breasts with shredded parmesan and bake another 15 to 20 minutes or until instant read thermometer registers 160 degrees.
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