Chicken breast for dinner is a challenge for me because Sean doesn't really like it very much. He says it's boring and too plain. So when I make chicken, I try to make it interesting and unique. I found this recipe from Williams Sonoma and the ingredients seemed to fit perfectly with what I already had in my fridge.
As Williams Sonoma explains saltimbocca in Italian means "jump into the mouth". Which seems funny but the dish is really that delicious that you want it to just jump into your mouth bite after bite. Hahaha! You must try the recipe at least once. The recipe is also pretty simple to make.
I didn't change much from the recipe except I used already-cooked bacon instead of prosciutto(which I did not have).
You can get the recipe HERE.
To go with the chicken, I baked some peeled carrots in 1/4 cup water, freshly grated ginger, cumin, salt & pepper, fresh dill, brown sugar and some drizzled honey. They were tender in about 20 minutes but it will depend on how big the carrots are. I rotated them half-way through the baking time with some tongs.
Below are some pictures I took while making dinner. :)
(Fresh sage, Sauvignon Blanc, and Olive oil)
(Lightly floured chicken rubbed with freshly ground salt and pepper)
(Browning the chicken)
(Deglazing and making the wine reduction sauce)
(On the plate-Ready to eat)
P.S. Here's another yummy dinner idea for two that I made tonight.
Really Italian! Pasta
Spinach Fettuccine pasta or capellini
4-5 medium size diced tomatoes w/o seeds
Sliced basil strips
1/4 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup tomato basil pasta or marinara sauce in a jar
Broken up pieces of sausage out of their casings
-Mix tomatoes, basil, salt & pepper, and olive oil in a small glass bowl. Set aside.
-Heat pieces of sausage in a saucepan with a tad of olive oil.
-Then add tomato mix and tomato sauce from jar.
-Toss with pasta and plate-up with some freshly grated Parmesan cheese on top.
Sorry no pic but this dish was De-lish and I had to share it with you. :)