Saturday, September 18, 2010

And again!

The beating sun. Sweat. Running. Yelling. Uniforms and shin guards. The blur of the ball and the cheering (and jeering! WTF?) from the sidelines.

The threat of vuvuzelas.

Yes, it was 9- and 10-year-old soccer this afternoon. A brutal confrontation between our niece, Cutie, and her across-the-street neighbor ("Oh, hey, mind if I take this ball?" "Well, I guess it's your turn.").

It was unusual to spend a Saturday afternoon with my husband. Being a two-career couple Sweetie (Mr. Nostinkycheese) and I spend most Saturdays separately, catching up on Life Chores. Our Saturday night dinners are a great time to sit down to a hot meal, relax, chow down on whatever I picked up at the Farmer's Market, and pretend we're adults with real jobs.

We liked the Asparagus Chicken Roulade so much that we had it two weekends in a row. Of course, having all the ingredients on hand had nothing to do with it ("Can we please use up this prosciutto???"). Last weekend I had rice as a side dish, which was fine but just fine. This weekend I sliced a carrot and yellow squash, sauteed with garlic, and topped with parsley. Fab either way. For anyone who can't have dairy, just double the prosciutto and leave out the goat cheese.

Asparagus Chicken Roulade
Ladies' Home Journal (seriously?), Sept. 2010

4 (1 3/4 lbs total) boneless, skinless chicken breasts
Salt and black pepper
4 tsp Dijon mustard
1/2 cup crumbled goat cheese
8 asparagus stems, cut into 2 1/2-inch pieces

1. Heat broiler to high with rack 4 inches from heat (Steph note: you know your oven, and in mine the chicken will be burned on the outside before it's cooked on the inside if I put it that close to the heating element. Adjust accordingly). Line a baking sheet with foil; set aside.

2. Slice chicken breasts horizontally into 2 thin pieces, using the sharpest knife you have. If necessary, layer between sheets of plastic wrap and pound to 1/4 inch thick. Lay chicken, smooth side down, on work surface. Season with salt and pepper.

3. Spread each with 1/2 tsp of Dijon. Layer with prosciutto, goat cheese and asparagus. Roll up, starting at the wide end of each breast. Place on the baking sheet, seam side down.

4. Coat lightly with cooking spray and sprinkle with pepper. Broil until chicken is cooked through and tops are golden, 8 to 10 minutes, rotating baking sheet halfway through.

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