Four days until I take my first steps out into the ‘real world’, not only as an adult but as a graduate. Four days until four long years are summed up in a short ceremony or two,coupled with a regal cap and gown (that must be returned immediately after the ceremony) and honors cords.
Every bus ride, every step, every scene is now a momentous occasion in my mind. Wasn’t it just yesterday that I graduated high school? Now I must grapple with the fact that I am no longer a small, eager freshman, fascinated with freedom and academics. Well…I’m still small. But my height is irrelevant; it’s a miracle what high heels can do.
I have three finals this week, the first being my favorite— Shakespeare! The great Bard inspires generations (I could create another blog altogether) and of course he inspired a thought dear to my soul- To cook, or not to cook?
If you’re wondering which option I chose, you might as well stop reading now.
I thought to myself, “Well just a quick ‘fry up’, no harm done with a little break”! Apparently I underestimated my need for a break and my love for cooking because a ‘small fry up’ turned into Stuffed Chicken Breasts with White Wine Sauce.
Ingredients for Stuffed Chicken Breasts with White Wine sauce:
- 3 chicken breasts
- 1 cup Cheddar cheese
- 3 tbs. Creamy Caesar dressing
- 3 tsp. basil
- 2 cloves garlic, finely chopped
- ¼onion, chopped
- 1 tbs. Parmesan cheese
- 3 tsp. Italian Seasoning
- 2 tbs. butter
- 2 cups white wine (I used Yellowtail Chardonnay)
Combine the cheeses, spices, garlic and Caesar dressing in a small bowl until a stuffing-like mixture is made.
Trim the chicken off all the fat. Then, butterfly the chicken; i.e. slice down the middle but not all the way through so that each chicken breast opens to have two sides.
Heat a lightly greased frying pan and cook the chicken on the surface. Remove from pan.
Spoon the stuffing onto one side of the chicken, patting it down and then close the other side on top, enclosing the stuffing.
Place in the oven for 25 minutes at 400 degrees.
In another saucepan, sauté the onions until golden. Add the wine and bring it to a boil. Then lower the heat and allow it to simmer. Mix in two tbs. of butter.
When the chicken has fully cooked in the oven, drizzle the white wine sauce gently over it to add a more succulent flavor. Of course, there is no need for the wine sauce at all as the chicken stands well on its own. If you’re interested in an extra kick to the sauce, stir in some spicy mustard !
I can end on this positive note- My boyfriend continued to scrape the plate with his fork until every drop of sauce, cheese and chicken was wiped off. I may or may not have mimicked his actions once he left the table The wheel hath come full circle, if you will.
But enough for the moment; I wasted time, and now doth time waste me.
Mangez Bien, Riez Souvent, Aimez Beaucoup!