Prosciutto for life.

OK so you guys-

Obviously most of you are aware that I spent the past weekend in New York City. It was amazing, I literally ate so much it filled my heart (and belly) with love.

Part of what makes me happy in the whole visiting a new city thing, is the love I have for food. Yeah, I get it- most of us love food.The way I see it, it’s not just food. I think about the process behind it all. I think about the preparation and timeliness, the ingredients, the quality of the food AND experience. It’s amazing to me and some people understand and others don’t. The feeling I get going into a new restaurant for the first time is the best feeling to me. Some of you look at my weekend in New York and think “all she did was eat” but that’s the only such a small part of it for me.

Tonight was my first night home and back in my kitchen stocked with groceries. On this food coma from the weekend and love for all the fresh prosciutto I ate I decided to make some chicken & broccolini.

It’s easy, one pan, takes less than 30 minutes to make. DO IT.

Ingredients: (Serves two)

2 chicken breasts. (Pounded thinish)

1/2 lemon, juiced

2 large cloves of fresh chopped garlic

2 tablespoons of fresh chopped parsley

3-4 slices of prosciutto

1/8 cup Balsamic vinegar

2 tablespoons of white truffle oil

Salt & pepper to taste

Non stick olive oil/coconut oil spray

1 bunch of baby broccoli (broccolini) or whatever veggies you like

1 bottle of Chardonnay or Pinot Grigio (90 percent for drinking, 10 percent for cooking)

Preparation: Preheat oven to 375. Pound the chicken breast thin by using your fist (lol) or a mallet. Season with salt and pepper. Wrap prosciutto around the chicken breast, you can use as much or as little here as you like. Set aside. Trim broccolini ends and set aside. In a bowl, combine balsamic vinegar, lemon juice, truffle oil, splash of wine, garlic and parsley and set aside. Heat up cast iron skillet over a medium high heat until a little smoke comes off and spray with non stick cooking spray. Place prosciutto wrapped chicken breasts in the hot skillet and cook on each side for 2 minutes. Remove skillet from stove top, add broccolini in the surrounding space of the chicken. Pour balsamic sauce over the chicken and broccoli and stir to get the sauce even throughout. Place the skillet in oven and cook for 15 minutes, stirring the broccolini half way through. Pour yourself a glass of wine and ENJOY once finished.