Asparagus-Stuffed Chicken Rolls

If you like Chicken Cordon Bleu then this recipe is for you! The addition of fresh asparagus makes the flavors in this dish sensational. This is the perfect recipe for an intimate dinner for two.

8 fresh asparagus spears

2 boneless skinless chicken breast halves

1 T. Dijon mustard

4 fresh sage leaves

2 slices provolone cheese

2 slices deli ham

1/4 cup all-purpose flour

1 egg, lightly beaten

1/2 cup dry bread crumbs

1/4 cup grated Parmesan cheese

1-1/2 tsp. butter

1-1/2 tsp. olive oil

1/4 cup white wine or chicken broth

• 
  
  In a large skillet, bring 1/2 in. of water to a boil. Add asparaus; cover and boil for 3 minutes. Drain and immediaely place asparagus in ice water. Drain and pat dry.


• 
  
  Flatten chicken to 1/4 thickness. Spread mustard over one sideof each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks. (Don't forget to take them out before serving--As my husband reminded me)


• 
  
  Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture.


• 
  
  In a large skillet,brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 350 degrees for 20-25 minutes or until a meat thermometer reads 170 degrees. Discard toothpicks. YIELD: 2 servings.

This great recipe came from Taste of Home Cooking for Two.

Banana Pancake for One

What do you do with ONE banana?

You make ONE pancake!!

I found this recipe in Taste of Home Cooking for 2 magazine.

Since my husband does not like pancakes of any kind I thought this would be perfect for me. It tasted like ONE big giant sized banana muffin.

1/4 cup plus 1 TBS. all-purpose flour

1/2 tsp. baking powder

1 medium ripe banana, mashed

1 egg, lightly beaten

1/2 tsp. vanilla extract

• In a small bowl, combine flour and baking powder. Combine the banana, egg, and vanilla; stir into dry ingredients just until moistened.
• Pour batter onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup or spreadable fruit if desired. Yeild: 1 pancake.

Risotto Primavera

This is one of my favorite Italian dishes. I love making risotto it is rich and creamy. My ultimate comfort food. This dish can not be rushed it takes about half an hour and cooked over low heat. Make sure to use Arborio rice other wise it will be just another rice dish.... Buon Appetito!

1/2 cup thinly slicked leeks or chopped onion

1/4cup chopped sweet red or green pepper

2 Tbsp. margarine

2 2/3 cups chicken broth

1 cup Arborio rice

1/2 cup fresh or frozen peas

1/3 cup thinly sliced celery

1/4 cup shredded carrot

1 tsp. salt

dash pepper

1 small tomato, peeled, seeded & chopped

1/2 cup quartered fresh mushrooms

1 Tbsp. snipped fresh basil, rosemary, or thyme OR 3/4 tsp. dried basil, rosemary, or thyme, crushed.

• In a 3qt. saucepan cook leeks or onion and red or green pepper in butter or margarine till tender but not brown.
• Stir in chicken broth , rice, fresh or frozen peas, celery, carrot,salt, and pepper.
• Bring to boiling; reduce heat
• Cover & simmer for 15 minutes
• Remove from heat.
• Stir in tomato, mushrooms, and fresh or dried herb. cover and let stand for 5 to 8 minutes or just till rice is tender.
• Garnish with red pepper strips.
• Serve immediately.
• Serves 8. Great with any poultry dish or by itself.