Marinate some chicken breasts for a few hours in a mixture of Italian salad dressing, hot sauce, and the seasonings of your choice (parsley, basil, salt, pepper, rosemary, etc.). Sautee the chicken until it’s reached your desired color/temperature. Don’t overdo it. Remove from the stove and allow the chicken to cool for a few minutes. Wrap the chicken breasts in provolone cheese and prosciutto (cheese first, prosciutto second). Two pieces of each generally works, but that part’s up to you. Secure each chicken breast with toothpicks through the side and sprinkle some Italian seasoning on top. Place the breasts in the oven at 350 for about 20 minutes. Enjoy.
One of Chrissy’s favorites. A seasoned boneless chicken breast with bacon and melted pepper jack cheese on Ciabatta bread. It’s one of the first things I’ve ever made for her, and she still requests it regularly.
Cheddar and Swiss Ham Steak Ciabatta Sandwiches with a side of Macaroni and Cheese. It’s one of the few dishes where Chrissy cleans the plate.
A better version of the American classic. Smoked mozzarella and baby spinach sandwiched between two pieces of sourdough bread, dipped in flour, a special egg mixture, and fried to golden goodness. The egg mixture contains oregano, basil, shredded Parmesan cheese, and black pepper for an extra level of seasoning.
A combination of many tasty things normally yields good results. The slow-roasted tomatoes here make the dish.
It’s the only way I can get Chrissy to eat fish. But let’s be honest; prosciutto is one of the best things in the world to fry. It gets nice and crispy like bacon, but there’s a lot more flavor to it. It’s super sexy to use in your recipes.
(picture above is before the actual cooking, by the way)
Top Chef material. Seriously.