CinnamonRolls
New!  Printable Recipes
IMG7242 IMG6259
gingerbred cookies
holiday copper cookie cutters
IMG3445
IMG5
gift wrap collection
candle
IMG6032
Free Shipping with Gift Cards!
ribbon collection
IMG6775
stocking
festive tissue paper
IMG6743
linens & throws
linen tea towel
IMG6401
baking packaging
IMG7134
chocolate cinnamon rolls gift
candlecolorsphoto1
candle
tour our

Thursday, September 15, 2011

Prosciutto, Goat Cheese & Spinach Stuffed Chicken with Roasted Fall Vegetables | Fall Entertaining Recipes


Here's the deal : I don't really like butternut, acorn or hubbard squash.  I feel like it is such a Fall staple for so many people... but for me, I just can't get excited about cooking it.  I love having them sprawled around to "Fallize" my house, but I am not itching to cook anything with them.  Maybe I just haven't found the right recipe?  Or maybe I just don't like it.  Who knows!  

Going to the Farmers Market can be really fun this time of year, but I always feel a lot of pressure...  Sometimes when I'm faced with all of the beautiful squash I get overwhelmed - and guilty because all I really want for dinner is pasta, a burger or a baked potato... or something that doesn't contain squash.

For my Fall Entertaining Guide, I was bound and determined to make a seasonal, elegant, healthy and tasty dinner for the Fall Dinner Party Menu I've been planning.  I wanted the menu to to taste and feel like Fall, but be something that was cravable - something you would actually want to eat for dinner again.

I came up with a chicken breast stuffed with prosciutto (that's Fall-ish, right?), goat cheese (cream cheese for us pregnant folk) and spinach.  I roasted some root vegetables that were great along side the chicken - and were seasonal, too!  This would be great served with the Apple Dumplings for dessert... if they don't say "Fall" I don't know what does.

Prosciutto, Spinach & Goat Cheese Stuffed Chicken 
with Roasted Fall Vegetables

4 chicken breasts

8 oz. goat cheese (or cream cheese)
1 cup of spinach
4 thin slices of prosciutto
olive oil
salt & pepper
..........
1 pound of butternut squash, peeled & cut into 1-cubes
4 carrots, sliced
2 cups of brussel sprouts, halved
1 large red onion, 1-inch slices
olive oil 
salt & pepper


Preheat oven to 425 degrees.

To prepare the chicken, make a slit in the side of the breast creating a large pocket for stuffing.  Stuff spinach, goat cheese and prosciutto into the pocket of each breast.  Sprinkle with olive oil, salt & pepper generously.


Spread all of the cut vegetables on a baking sheet, drizzle with olive oil and lots of salt & pepper.  

Place the chicken breasts and vegetables in the oven at the same time and roast for 20 minutes (it may take longer depending on the thickness and size of your chicken breasts).  



Here is the chicken breast stuffed - there is no right or wrong way to do it!


Isn't it pretty?  This large chicken breasts and lots of vegetables are enough for Mike and me to split for dinner.  I love that I can roast them all together on one pan for the same amount of time... makes dinner and clean-up very simple.


Don't you think it would go great with this Caramel Apple Dumpling & Ice Cream?!  Yes, yes I do.

2 comments:

  1. Anonymous8:49 AM

    Found this recipe on Pinterest and made it last night for my fiance and i. We both loved it! Very tasty and sooo easy! Thanks for a yummy dinner.

    ReplyDelete
  2. Anonymous8:22 PM

    Made this tonight. Delish. For the veggies, used purple baby potatoes, carrots, asparagus and brussels.

    ReplyDelete

m38
The Everyday Occasions Store:
m15
m16
m18
m21
home entertaining and ifestyle expert
pinterest
twitter
instagram
my email newsletter
rss feed
facebook
reindeer cookies
m37
IMG4146
m60
breakfast
m65
chocolate molten cakes in cupcake
IMG6817
IMG6270
IMG4235
IMG6330
IMG6952
ribbon
IMG6
CinnamonRolls m36 m11 IMG4080 everyday
Subscribe