I read a line in a book I was reading recently (Some Assembly Required by Anne Lamott) that
advised the author to “lower her bar of expectations”. This is one of my problems... my bar is way
too high.
I remember years ago
when I was an administrative assistant to the principal in an elementary school
(and I say this with all humility….I basically ran the office), and we had a
janitor, Vinnie, who drove me nuts. He
would leave his pail that he had mopped the floors with for days in his
janitor’s closet. You would pass by and
wonder if some sequestered student had gone to the great beyond. I would watch him mow (a sit-down of course)
right over a piece of paper, which if he had picked it up BEFORE mowing would
have been one piece, but then would suddenly become a thousand. In a conversation one day with his
supervisor, I mentioned these annoyances and he said to me “Sylvia, you are
getting out of Vinnie all he can give”.
This statement has resonated with me for years and often pulls me up by
my bootstraps. I expect far too much
from people.
Am I a perfectionist?
Not really, as I myself am quite flawed.
I do like things nice and tidy. I
like my house to be esthetically pleasing.
A friend tells me that my animals are good for me as they counterbalance
my “perfectionist” side. Possibly
true. Especially today when my dog
rolled in something very “fishy” and is nauseating to be around aside from
several cleanings.
I pray every day for help to accept others as they are. I continually hear my daughter saying, when I
am ranting about something “Mom, it is none of your concern”, and she is right,
but I feel this compelling need to change some parts of the world. HELP!
My friend Susan often comes for dinner on Sunday night. She works at a full time job and has a mini
farm and works far harder than I do (she is also 10 years younger than I am),
so she comes to dinner and we sort of wrap up the week and prepare for the
upcoming one. Now I love to cook so am
always happy to try new recipes on her.
This one is a definite keeper. It
was absolutely delicious and not too much work.
Chicken Breasts Stuffed with Figs,
Prosciutto, and Gorgonzola
Serves
4
Prep
Time: 15 minutes
Start-to-Finish Time: 40 minutes
Materials: Short wooden skewers or sturdy toothpicks, soaked in water for 30
minutes
A
celestial trio of Italian ingredients -- dried figs, sliced prosciutto, and
creamy Gorgonzola -- makes an irresistible filling for boneless chicken
breasts. Once stuffed and skewered, the breasts are pan-seared, then quickly
roasted until golden brown. A glaze made with honey and balsamic vinegar gives
the chicken a polished look and complements the distinctive flavors of the
stuffing.
- 4 large, boneless,
skinless chicken breast halves, 7 to 8 oz/200 to 225 g each
- Kosher salt
- Freshly ground black
pepper
- 8 thin slices prosciutto
(4 oz/120 g)
- One 5-oz/145-g wedge
Gorgonzola, crumbled
- 1/2 cup/80 g thinly
sliced dried figs, preferably Black Mission
- 1-1/2 tablespoons olive
oil
- 1/2 cup/120 ml balsamic
vinegar
- 1/4 cup/60 ml honey
- 2 tablespoons minced
flat-leaf parsley
- Fleur de sel
1.
Using a very sharp knife held parallel to the work surface, make a horizontal
slit through a chicken breast, stopping just short of cutting it in half, and
open the breast up like a book. Repeat with the remaining breasts. Cover the
breasts with plastic wrap/cling film and pound until they're 1/4 inch/6 mm
thick, then salt and pepper them.
2.
Cover half of each breast with 2 prosciutto slices, and then divide the cheese
evenly over the prosciutto. Divide the figs evenly and place over the cheese on
the breasts. Close each breast and secure each with 2 or 3 wooden skewers. Salt
and pepper the breasts on both sides. (The chicken breasts can be prepared 2
hours ahead; cover and refrigerate.)
3.
Arrange a rack at center position and preheat the oven to 400°F/200°C/gas 6.
4.
Heat the oil in a large, heavy, oven-proof frying pan set over medium heat.
When hot, add the breasts and cook for 1 minute per side. Place the pan in the
oven and roast until the chicken is very tender and the juices run clear when pierced
with a knife, for 12 to 15 minutes, turning once after 6 minutes.
5.
Using oven mitts, remove the frying pan from the oven and transfer the breasts
to a carving board. Tent them loosely with foil.
6.
Add the balsamic vinegar and honey to the frying pan and, again using mitts
since the handle will be quite hot, place the pan over high heat. Cook,
stirring often, until the mixture has reduced to 1/2 cup/120 ml, for about 5
minutes.
7.
To serve, use a dish/tea towel or mitts to remove the skewers or toothpicks and
cut each breast crosswise on the diagonal into slices 1 inch/2.5 cm thick.
Arrange the slices on a platter, slightly overlapping. Drizzle with some sauce
and garnish with a sprinkle of parsley and fleur de sel.
Sides: Serve this chicken with buttered
linguine or orzo and with tender green beans sprinkled with toasted pine nuts.
Leftover
Tip: For
lunch or a light supper, garnish a mixed greens salad tossed in a balsamic
vinaigrette with cold slices of the chicken and enjoy with some crusty peasant
bread.