Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Thursday, July 31, 2008

Spinach and Prosciutto Stuffed Chicken










My man says that everything tastes better with bacon. I think everything tastes better with goat cheese. This recipe does it for us both.

The amounts of this recipe are up to you. It depends on how many you are serving. These can be prepared hours ahead of time. The man in my life is fabulous at grilling. I have trouble flipping things properly. That goes for pancakes and omelets, too. I guess I’m more of a scrambled egg girl. If I had to do this myself, I would bake the chicken at 350 degrees for about 20 minutes.

Spinach and Prosciutto Stuffed Chicken

2-4 chicken breasts

several slices of Prosciutto

fresh spinach leaves

a few spoonfuls of goat cheese

Using an extremely sharp knife, butterfly the chicken.
Layer the Prosciutto, spinach, and goat cheese inside the chicken.
Close up chicken. Sometimes I need to secure it with a toothpick, because I tend to over stuff.
Grill or bake as usual.

Options: Substitute roasted red peppers for Prosciutto.

Make it a meal: Serve with more spinach, sautéed. Skip the starch tonight. Have another glass of wine.

Wine: Chardonnay is nice with grilled chicken or Shiraz to pick up the spicy taste of the Prosciutto and goat cheese.
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