Domesti-CAIT-ed: Cook For Yo'Self

At the end of work the other day, I was legitimately dreading going home to make dinner. Especially since I think I only had canned pineapples and some stale orzo in my pantry that my mom gifted me like three months ago.

My first thought was “I really wish I was dating a chef who would have a delicious meal waiting for me when I got home,” but then I was like, ok yes, I want that, but also I hate when guys just say things like “My wife better have dinner on the table for me when I walk in at 5:45″. So then I was like hey, let’s get our act together here and go to the store after work and act like this whole ‘make yourself a meal’ thing isn’t that hard.

I’m not trying to be Sandra Lee Semi Homemade, because she actually scares me, but cooking isn’t horrible. The first thing you need to do is focus up and think of what you want to make so you can get the ingredients. I know you’re all like “But I don’t have any good recipes?” That’s a lie and you know it. You’ve definitely had a meal before, right? Just think of what you like and then you can Google that food and you’ll have a recipe. BTW I really can’t stand when people ask you a question they definitely could have answered themselves by Googling it, but then you essentially end up doing that for them.

Ok, so I wanted stuffed chicken breast. I chose it for its low number of ingredients and its quick prep. Also, it’s a delicious meal that my mom taught me how to make. I went to the store and purchased:

Ingredient #1: Spinach

It just comes in a bag in the produce section. It’s literally the easiest thing I’ve ever shopped for. I honestly feel guilty about it.

Ingredient #2: Prosciutto

It’s like ham that went to university abroad- sophisticated and cultured.

Ingredient #3: Chèvre

Don’t know what it is? Google it yourself. JK. It’s spreadable French goat cheese.

Ingredient #4: Chicken Breasts

Sorry if your a veg, and I guess kind regards or something if you’re a vegan as well, but YOU GUYS, I’m from the midwest – cheese and meats are like a thing here. If you can figure out a way to make a similar recipe to this that is vegetarian/vegan let me know. I’d love to hear how you did it. Just try to get organic chicken and if you don’t, cross your fingers or something.

First, preheat your oven to 400 degrees Fahrenheit. Wash the chicken breasts and lay them in a pyrex dish or a pan lined with tinfoil. The tinfoil is for easy clean up. I don’t know what to tell you if at the end you don’t use the tinfoil, because cleaning is not my thing.

Open the Chèvre and spread a bit on the top of each of the chicken breasts. Unless you’ve switched knives every time as you’re spreading the goat cheese, you’re going to need to throw out the rest of the goat cheese. If you don’t then you might get sick and that’s not on me. So just throw it out. Also don’t freak out that I’m not providing an exact amount here. I cook with my best judgement and so can you.

Next, open the prosciutto and lay a piece on top of each chicken breast. Isn’t this the easiest thing you’ve ever made? If it’s not and you need to stop for a drink here- I’m not stopping you.

After that’s all done, top each piece of chicken with a bit of spinach. Again, best judgement here on the measurements. Although you really can’t mess this up.

Now roll the chicken breasts in half and close them shut with a few toothpicks. Pour a splash of white wine on top of each one, add a pat of butter or a bit of olive oil on each, and sprinkle with salt and pepper.

Finally, throw the whole pan/dish into the oven and cook for 30 minutes and you have a meal with plenty to share with your family, roommates, or – just yourself for dayz. Hopefully you’ll find it delicious and easy to make. If you don’t find this easy to make, let me know and maybe we can have a separate conversation about that.

Love,

Caitlin

All photos by Caitlin Fitzgibbons
Caitlin is currently into mischief making. Follow her @fitzlikeaglove

comments

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THX that’s a great aswner!

Anonymous | 6/06/2011 06:06 am

I am like seriously pumped about making this. I am equally as pumped for future posts. Hooray!

Mandie Mohrlock | 6/03/2011 02:06 pm

I am Vegetarian (and my boyfriend is Vegan) but this is still a great reciepe that can be morphed! For those ladies interested, I would give a this a go using Gardein Chik’n Scallopini, Daiya “Cheese” and maybe a little bit of Soyrizo for the extra kick. Toss on some of Popeye’s favorite greens and you got a vegan feast! Thanks Caitlin for being my muse!

Tried this last night..my boyfriend thought I was a gourmet cook (which I’m totally not). Thanks for sharing the easy recipie that makes me look good.

Lindsay Miller | 6/03/2011 10:06 am

you could spoon some chevre into a bowl and use that to get your cheese spread from. Then the remaining chevre won’t get raw chicken contamination and you can continue to use it on crackers or whatever.

Alice Vaught | 6/03/2011 08:06 am

Alice this is a good idea- less wasteful- but also increases clean-up. You are a better person than I am!

Caitlin Fitzgibbons | 6/03/2011 10:06 am

Have you heard of Daiya cheese?! It’s a healthy, vegan alternative to cheese. I’d describe it more for you, but I know you’re going to Google it. Anyway, I’m not vegan, but I do avoid dairy and am allergic to eggs (so, other than eating meat, I’m a vegan in some important ways. … hence the Daiya cheese. Going to try this recipe with the Daiya! *crossing fingers*