Last week I took a poll on Facebook, hinting that I’m starting a new weekly feature on g&c highlighting quick and simple meals, and I wanted to know if you all preferred it to be posted on Saturday or Sunday. The response was overwhelmingly Saturday, so here we are!
The basis of Simple Saturday is that I’ll be posting meals that can be made with 7 ingredients or less (not including olive oil/butter, salt, or pepper) OR in less than 30 minutes. Or both if we’re lucky.
I had the idea for this when I had a friend staying with us and she was excited to learn a few cooking tips from me. The first meal I cooked seemed simple in my mind – Pan Seared Pork Chops with Apple Cider Gravy with Roasted Brussels Sprouts and Squash – but when it came down to it, it was pretty complicated. After we were done cooking my friend stated “Yeah I would never have the patience to cook that.”
I figured she can’t be the only one who feels overwhelmed when cooking gets remotely complicated, and that’s when Simple Saturdays was born. So here we are.
In general, Simple Saturdays will be pretty simple all around. No long intro with a personal story. Not a lot of words to accompany. Just a brief description, how much we loved it, and the recipe and photos.
We’re starting off Simple Saturday with quite a bang – Prosciutto Wrapped and Goat Cheese Stuffed Chicken Breasts. Okay, so these look pretty fancy but serrrrrrriously you guys, they are so easy! And FOUR ingredients: chicken breasts, prosciutto, goat cheese, and herbs de provence. I’m already overachieving.
We absolutely loved this quick, easy, and absolutely delicious chicken. The salty prosciutto added so much flavor and I loved the creamy goat cheese tucked inside. Along with my shredded brussels sprout salad, it was a healthy and delicious dinner and was perfect for a busy weeknight!
- 4 chicken breasts
- 1/2 cup crumbled goat cheese
- sea salt
- 1 tbsp Herbs de Provence
- 8-12 slices prosciutto depending on size of chicken breasts
- Preheat oven to 400 degrees f.
- Slice a pocket through the thick part of each chicken breast.
- Stuff ~ 2 tablespoons of goat cheese into each pocket.
- Sprinkle chicken with sea salt and herbes de Provence.
- Wrap each chicken breast with 2-3 slices of prosciutto, depending on how large your chicken breasts are. There is really no need to use a toothpick, as I just tucked the ends of the prosciutto under the chicken breast.
- Place on baking sheet.
- Bake in preheated oven for 25-30 minutes, or until thermometer reads 160 degrees F.
- Serve and enjoy!