Column: Prosciutto-wrapped brie creates chicken delight

If a genie came to me stating I could have one garden wish, I would like the nice beautiful flowers I have in my garden to last longer.

If a genie came to me stating I could have one garden wish, I would like the nice beautiful flowers I have in my garden to last longer.

The hyacinths are pinks, purple, orange, white and yellow and the wonderful perfume kindly  assaults my sense of smell.

My tulips also spread a cacophony of colour throughout my garden but, alas, they don’t last.

However, there are a lot of lily plants making their debut and they also come in a variety of shades.

I can’t wait to see my favourite, the Saskatchewan lily, which is the provincial flower.

When I get to the part of my garden that has the herbs growing profusely I like their fragrance and it gets me thinking about how I use these herbs in different recipes.

Then the creative part of my cooking mind kicks in and out comes a recipe I have used before, but not with herbs.

Cooking a chicken is pretty easy and there are so many recipes for the bird that it can turn your mind into a jumble of big white breasts, thighs and legs.

Even if you are not a very good cook, chicken is one of the easiest to make good tasting recipes from the frying pan, oven or barbecue.

Also there are few people I know who don’t like chicken, so if you are having company and don’t know what to serve try chicken.

Everyone’s favourite.

Here’s a chicken recipe with a nice stuffing touch along with herbs added in for a nice earthy taste.

Chicken Breasts Stuffed with Prosciutto Wrapped Brie

Take a skinless chicken breast, and slice open a pocket, then insert a three inch piece of brie that is wrapped in prosciutto.

Then you can put in some herbs like oregano and chives.

Season the breasts and then sauté them in butter, oil and garlic on medium heat, turning until browned on all sides.

Turn the heat down a little and put in enough wine to halfway cover the breast then add a splash of brandy.

Cook chicken until done and set on a side plate to keep warm.  Reduce the stock in the pan, sieve and serve overtop the chicken.

Chicken and herbs…mmmm.

Bye for now and GOOOD COOKING!

Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.

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