A couple weeks ago, I came home to a package sitting on my door step. I was excited to find it was addressed to me, and when I opened it up I was even more excited to find that is was a cookbook! My Grammy, who lives in Melbourne, Florida sent me this wonderful cookbook titled Party for Two. It is written by Bruce Cadle who also lives in Melbourne. The book not only features some wonderful recipes, but also shares advice on how to maintain a successful marriage. Bruce writes about how having weekly date nights with your spouse can lead to a happy and healthy marriage. He also explains how you can have these date nights in the comfort of your home by cooking up one of his delicious dinners, appetizers, or desserts. I have read this cookbook cover to cover and there are definitely some great recipes I will be sharing with you, including his Chardonnay Chicken with Goat Cheese and Prosciutto. I made this dish last night and it took me less than 30 minutes to whip up. I can’t even tell you how delicious it was. I would expect to see this dish at a fancy restaurant and sold at a pretty decent price.
Some other recipes listed are Grilled Salmon with Mango Salsa, Pad Thai, and Filet Mignon with Gorgonzola vinaigrette. The book also has a few great reference sections on herbs & spices and plating and presentation. It also has a chapter devoted entirely to sauces & vinaigrettes which I love!
Chardonnay Chicken with Goat Cheese & Prosciutto
recipe by Bruce Cadle for Party for Two
yields 2 servings
for the chicken:
2 boneless chicken breasts
2 ounces goat cheese
4 slices prosciutto
salt & pepper
for the chardonnay sauce:
2 tablespoons sun-dried tomatoes, sliced thin crosswise
1/4 cup fresh basil, chopped
1/4 cup chardonnay
juice of one lemon
1 tablespoon butter
1 tablespoon red onion, chopped
Using a paring knife, cut a horizontal slit in the chicken breasts. Spread half the goat cheese and 2 slices of the prosciutto inside each breast. Salt and pepper both sides of the chicken breasts.
In a large saute pan over medium high heat, saute the chicken breasts in olive oil for 5 minutes each side.
For the chardonnay sauce, move the chicken out of the saute pan and melt the butter over medium heat in the same pan. (leave the chicken juices in there) Add onion and saute for one minute. Add all the remaining ingredients an cook for three minutes. Immediately pour over chicken and serve.