Prosciutto, Garlic, and Herb Cheese-Stuffed Chicken with Tarragon Pan Sauce, Left-Over Smashed Potatoes, and Salad
I forgot to take photos of the recipes, so here are some links:
First off, the drink. It’s a Willem von Oranien: brandy, triple sec and orange bitters. I hope this isn’t an omen on the rest of the meal, because I threw this out and am now washing the taste out with a Yuengling Light Lager. I’d say the drink probably wouldn’t be all that bad except for the 2 tsp. of orange bitters. Man, that was awful. Thank God for beer, the ultimate palate cleanser.
I forgot to pick up a bottle of wine while grocery shopping yesterday. My dad, who I trust to answer all cooking questions, said to substitute dry vermouth, so that’s what I’ve done.
If you ever make this recipe, I recommend using wax paper for smooshing the chicken rather than a large Zip-Lock bag. It gets stuck to the inside of the bag.
The cheese I used, The Laughing Cow, was excellent. It came in ¾ oz. individually wrapped wedges that I was just able to plop right onto the chicken before wrapping it up.
I ended up loving this dish, but I understand why the kids didn't. There was a bite to it I could see being a bit off-putting to children. I think it might have been a combination of the prosciutto and vermouth. Having the wine definitely would have mellowed the taste a bit.
The pan sauce was good but unnecessary for the chicken. It was, however, wonderful on the potatoes.