We acquired some huge chicken breasts at Dot's Market and thought we'd make them even bigger. First I cut a "pocket" into my breasts with a pointed knife. I rolled out 1/4# of thinly sliced ham and topped with aged Swiss cheese. I folded this and stuffed it into the "pockets." Season and grill as you would normally do your favorite grilled chicken.
We hope you enjoy these yummy dishes as much as we do.
Well with all of the tomatoes we've been harvesting, we decided to make some tomato sauce. This will go nicely with our baked eggplant. I dredged our sliced eggplant in a beaten egg, then into my day old bread crumbs, and then seasoned. Place onto a baking sheet, pop it into the oven for 12 minutes @ 425. Kit made the tomato sauce with a recipe in her head which consisted of a dozen tomatoes, peeled, 6-7 cloves of pressed garlic, a small onion, and some fresh oregano. Simmer on stovetop for about 20 minutes and season with salt and pepper.
When the eggplant was done we grated some fresh Parmigiano Reggiano cheese to layer it with the eggplant, lasagna style. Bake this for 25 minutes @350 and grate some more Parmigiano Reggiano cheese on top.
