Made a variation (based on some of the other reviews) of this one tonight at the firehouse. Flattened the chicken breast halves, seasoned the chicken with Adobo (con pimento) and black pepper, spooned on a layer of basil pesto, sprinkled it with chopped pre-cooked bacon, covered it with a slice of provolone cheese and rolled it in prosciutto. Drizzled it with a little olive oil and sprinkled a little fresh-grated pecorino romano on top. Added them to a preheated cast iron skillet and cooked for 30 minutes. Served it with a variation of CookinGirl's "Easy Olive Oil,Tomato and Basil Pasta": quick sauteed some sliced portobellos, sliced sweet onion and garlic, and then tossed it into a pound of cooked tri-color farfalle with the tomatoes, basil and a tsp. of crushed red. Dinner also featured a crisp romaine salad and a garlic tuscan round bread. My crew wants it added to the line-up.
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Made a variation (based on some of the other reviews) of this one tonight at the firehouse. ...