Italian Stuffed Chicken Breasts

6 prosciutto slices  (okay to use ham if prosciutto is unavailable) (one package of prosciutto had six slices)
24 fresh basil leaves
cup freshly grated mozzarella ( we added grated Asiago to a mix of shredded Italian cheeses)
6 skinless boneless chicken breast halves (about 1  pounds)
3-4 cloves of garlic
6-7 pre-cooked bacon slices, diced
1 cup milk
1 cups Italian breadcrumbs
1/3 cup white wine
1/3 cup chicken broth (I omitted, wine we had, broth we didn't)
2 teaspoons margarine or butter

Saute bacon and garlic

Flatten chicken breasts with a rolling pin or meat mallet. 
Lay a prosciutto slice on each chicken breast. Top slices with four basil leaves. Sprinkle evenly with garlic/bacon and cheeses.
Roll chicken breast around prosciutto, securing together with toothpicks.
Dip each breast in milk and then dredge in breadcrumbs.

Place chicken in 13x9 baking dish.  Pour wine & chicken broth over chicken.  Dab tsp of butter or margarine on the top of each breast.

Bake at 400F for 40 minutes or until done.
Serve over penne pasta mixed with a jar of Mazzetti Napa Valley Bistro Tomato-Basil Sauce with Zinfandel

Roasted Asparagus

1 bunch asparagus, ends trimmed
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
3 tablespoons parmesan cheese
Place asparagus in a glass baking dish coated with cooking spray.  Toss asparagus with olive oil and garlic.

Bake at 400F for 20 minutes.  During last 5 minutes, sprinkle with parmesan.

Mozzarella Salad Caprese
 
2 pounds vine-ripened tomatoes (about 4 large), sliced ¼ inch thick
1 pound fresh mozzarella, sliced ¼ inch thick
cup packed fresh basil leaves
teaspoon dried oregano, crumbled
4 tablespoons extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
Arrange tomato and mozzarella slices and basil leaves, on a large plate or platter. Sprinkle salad with oregano. Drizzle with oil & balsomic vinegar. Season with salt and pepper.

NewsChannel-5  Sept 2008