How to solve insomnia (Anne Willian’s Italian Stuffed Chicken Breasts with Tomato Salpicon)

(I wrote this entire post in my head at 3am as I was staring at the dark ceiling, when I got bored of trying to remember heart murmurs. I have a test on Friday that is trying to beat me up in a back alley somewhere, and I haven’t even taken it. Thoughts, prayers and backrubs appreciated. Also, writing this post in my head did not solve insomnia. Reviewing EKG findings finally did.)

I really want to be cool and unique, and I always fall just short. I’m the person who says, oh well, I’m just going to do my own thing and be rebellious and sauve, and wear tights, leggings and leg warmers outside the dance studio, only to find that legwarmers and leggings are oh so on their way out right now and made an appearance on last season’s runways in the fashion world. I discover that my new favorite song is actually from the sixties and has already had two popular revivals.That awesome coffee shop I just discovered? So yesterday’s news. Keep up with the hipsters, already. Can’t I manage to do that?

Inspiration?
Apparently I am normal, though. 

No. Even my favorite season, fall, is everyone’s favorite season. Everything I like is already popular, mainstream, and, usually, on it’s way out, so I’m not only a member of the herd, I’m a late member of the herd! No hipster-dom for me, although that’s okay, because, as Ky~ says, “They have weird shoes.”

This is true in the food world, too. Salted caramel? Just jumped on that bandwagon. Infused syrups? Um, yeah, was six months late for that. Eat seasonal? Well, that trend started before I was born, so I guess I can be forgiven for it.

But just once, I’d like to be unique in my likes. Unfortunately, this will not happen. You see, I love tomatoes. Everyone loves tomatos (except the few that hate them.) People praise them all summer long and turn them into salads and soups and stews and salsas and sauces and jams.They write entire blog posts full of photos of gorgeous heirlooms from their local farmer’s market. I would like to appreciate a vegetable that does not have poems composed for it and paintings made of it. Maybe iceberg lettuce?

Oh well. I still like tomatoes, and this dish – even though it is called “chicken” – is all about tomato. Seriously. Tomato for the win.

And I’ll just settle for being the un-cool, back of the herd, late discoverer of everything. Hey, did you hear this new song by this weird person named Lady Gaga?…

(Joking. I knew about her a while ago.)

Anne Willian's Italian Stuffed Chicken Breasts with Tomato Salpicon
My thoughts: Chicken is chicken is chicken is chicken. This is good chicken, and the mozzarella and prosciutto stuff is excellent, but let’s be honest. This tomato salpicon takes the cake. Er. Chicken. It is so good I wasn’t sure what to do with it. I ate it with a spoon and then made more to take the photo with. And then I ate that, and had the poor chicken without its salpicon. It’s the perfect blend of awesome tomato and a hint of lemon and is my new go to sauce for anything, including breakfast ceral.

Notes: I made this without basil, which is called for in the original recipe, because the sketchy grocery store near the hospital has no basil. (Seriously? What’s up with that.) Otherwise, made as written. Watch your chicken carefully so it doesn’t dry out. Original recipe hyperlinked, recipe here written as I made it.

Italian Stuffed Chicken Breasts with Tomato Salpicon
Adapted from Anne Willian

Serves 4. Allow 45 minutes. 

1 tablespoon butter
4 boneless skinless chicken breasts
4 slices proscuitto
4 thin slices mozzarella (2 ounces)
salt
2 tomatoes, chopped and seeded
1/3 cup olive oil
1 lemon, juiced
lemon for garnish

Preheat the oven to 375. Grease your baking pan with the butter.

Carefully remove any excess skin, tendons, or fat from your chicken breasts, then cut a horizontal pocket into the meat, so you make a chicken envelope. Be careful not to all the way through to the other side or out the ends. Stuff each pocket with one slice of prosciutto and one slice of mozzarella. Lay skinned side up in the baking dish and sprinkle with salt. Cover the dish with foil and pop it into the oven for 25-35 minutes. The chicken is done when juices run clear, or you cut into it and see no pink.

While the chicken is cooking, combine the olive oil, tomato and lemon juice in a sauce pan, just until warmed through and the tomato starts to break down.

Plate the chicken breasts and top with the salpicon. Garnish with extra lemon, if desired.

This is a two day late post in the 50 Women Game Changers of Food Series. Every Friday, a group of women writers is blogging their way through 50 Women Game-Changers of Food – find more information, as well as a complete listing of who has participated and links to every recipe we’ve made so far, here. This is who is  joining this week.

Mary of One Perfect Bite | Joanne of Eats Well With Others | Val of More Than Burnt Toast | Susan of The Spice Garden | Heather of girlichef | Miranda of Mangoes and Chutney | Jeanette of Jeanette’s Healthy Living | Kathleen of Bakeaway with Me | Sue of The View from the Great Island | Linda of There and Back Again | Kathleen of Gonna Want Seconds | Barbara of Moveable Feasts  Linda of Ciao Chow Linda | Deborah of Taste and Tell | Nancy of My Picadillo | Mireya of My Healthing Eating Habits | Veronica of My Catholic Kitchen |  Annie of lovely things | Claudia of Journey of an Italian Cook

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2 Responses to How to solve insomnia (Anne Willian’s Italian Stuffed Chicken Breasts with Tomato Salpicon)

  1. Sleep help says:

    Insomnia can also be treated by using several natural techniques, such as practicing deep breathing exercises, undergoing behavioral or cognitive therapy and some home remedies like warm bath, drinking milk, drinking herbal teas, etc

  2. Cereal with tomato sauce…er, I'll stick with the chicken. And for insomnia, don't fight it. Get up and read a book or watch info commercials. Seriously, I'm sure that chicken tasted pretty good.

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