Consider the roulade. Simply put, a roulade is meat rolled around a filling. On the surface it seems simple, boring even. But fill it with a delicious medley of flavors, cook it gently, give it time to rest and the flavors will explode in your mouth. You’ll taste the saltiness of the prosciutto, the creaminess of the cheese and the aromatic, fresh snap of the sage. This blog has been my roulade. I know, it’s a silly comparison, but bear with me.
Over the past year this blog has turned into so much more than what it seemed on the surface. I’ve learned so much about cooking, felt comfortable sharing my kitchen mishaps and successes and, most importantly, connected with people in a way I didn’t know was possible. I’ve found it so interesting to strike up a conversations with strangers about how they would bake this item, or what their grandmother used to make every Christmas. I’ve connected with old friends and family who I rarely get a chance to spend time with simply because they read my blog. I talk to farmers at the market about the blog and share stories of how they got into farming and how they love to prepare their vegetables. Who knew a cooking blog could bring people together like this? Certainly not me, but I am so glad that I decided one morning to sit down and write about some strawberry muffins…
- 6 chicken breast filets, sliced thinly
- Dash of salt and pepper
- 6 slices of prosciutto
- 12 sage leaves
- 1 cup shredded part-skim Mozzarella cheese
1. Preheat oven to 375 degrees. Lay a piece of parchment paper over a baking sheet, spray paper with non-stick cooking spray. Clean chicken and lay filets flat on parchment paper.
2. Season each filet with salt and pepper. Lay 1 slice of prosciutto on each filet, place 2 sage leaves on top of prosciutto and top with a sprinkling of cheese.
3. Roll each filet, from the smallest end to the largest end, and spear with a toothpick.
4. Bake filets for 10-15 minutes at 375 degrees. Cut through one of the larger filets to ensure that the chicken is cooked through
Note: you may also chop up the sage leaves and just use a pinch of the chopped leaves if your family shies away from strong herbs. I used the whole leaves and it was a strong sage flavor.