proscuitto, goat cheese, and basil stuffed chicken with mushrooms

the windchill was something like -26 in madison today. you cannot make your fitbit happy on a day like this, because you cannot in your right mind go outside. i should have probably made stew to combat the painful coldness but that would be pretty high in calories, and, since i mainly sat in one place and tried not to freeze today, i went with stuffed chicken with mushrooms (540 calories).

adapted from bon appetit.

makes 2 servings

  • 2 chicken breasts
  • 4 pieces proscuitto
  • 2 ounces goat cheese
  • 8 basil leaves
  • salt and pepper
  • 2 tablespoon butter
  • 2 shallots, chopped
  • 4 cups crimini mushrooms, washed and halved
  • 2 cups chicken broth
  • 1 tablespoon red wine

cut the chicken breasts in half lengthwise, leaving just the last 1/2 inch connected. salt and pepper the chicken breasts. layer 2 pieces of proscuitto, 1 ounce of goat cheese, and 4 basil leaves on each chicken breast. fold the chicken breast together.

then, roll the stuffed chicken breast and pin together with two toothpicks.

preheat oven to 450. in a pan, melt butter. cook chicken for 8-10 minutes on all sides but without moving them around too much. remove chicken from pan and bake for another 10 minutes in oven.

melt another tablespoon of butter to pan. add shallots and cook until translucent. add mushrooms and cook for 5 minutes, until brown. season with salt and pepper. add in chicken broth and wine. simmer until liquid reduces, about 10 minutes.

serve chicken with mushroom sauce poured over top and on the side.


roasted vegetable terrine with goat cheese

my cousin anya (actually i think she is my second cousin once removed, but who is counting) shared her secret vegetable terrine recipe with me. she’s made this for several family get togethers and i am always embarrassed by the portion of this dish that i eat. but it’s just so good. so, i decided to share the joy and make it for our new year’s party.


makes 12-15 servings (as appetizer)

  • 2 large eggplants
  • 4-5 zucchinis
  • 3 bell peppers (red, orange, or yellow… or a mix of these)
  • 8 ounces of goat cheese
  • large handful of basil
  • olive oil
  • small jar of sun dried tomatoes
  • 3 garlic cloves

start by slicing the eggplant and zucchini into 1/2 inch thick slices lengthwise. gut the inside of the peppers. coat a couple baking dishes in olive oil, and bake the slices and peppers at 425 for 25 minutes. when they come out of the oven they should look like this:



next, scrape the skins off the peppers with a knife. try not to mangle it too much, but it’s okay if it comes apart in a couple different pieces. then, using a food processor, chop up your basil into medium sized pieces. add the goat cheese and pulse the food processor until you’ve got a good blend:


once the vegetables cool down, take a bread baking dish and start layering: eggplant, zucchini, pepper, goat cheese. repeat this layer if you’ve got more ingredients. on top of the last layer of cheese, you want at least another layer of eggplant. i had both zucchini and eggplant left over. note that when you serve this, you’re going to flip it over, so use your prettiest piece of eggplant on the bottom and save the more torn up pieces of the top.


next, cover it with plastic wrap and put in the fridge with some weight on it. this will help it all meld together. i used a bag of potatoes and a water pitcher. i’m sure there are better options. it should stay in the fridge for 8 hours minimum to set. the more the better.

finally, make the sauce. in a food processor, combine the sun dried tomatoes (with oil), and garlic. blend until smooth. before serving, flip terrine upside down onto a plate from the baking dish. drizzle sauce on top of the terrine before serving.