Morning Bird

It certainly felt more like autumn today. My husband bought me these lovely roses for my birthday but it is almost time for the Mums.

Well today I was back on the road. I woke up early in the morning and made my lunch for the next few days which was DELICIOUS. It was a nice chicken cutlet with sage, prosciutto & Gruyere simmered in a tomato and chicken broth reduction.

When I eat out at night it is always a treat but I am hard pressed for lunch the next day. It felt strange cooking this meal so early in the morning but it really wasn't that much work and now I am quite happy that I have lunches through the end of the week.

Here is the basic recipe (I made it up as I went)

3 Chicken cutlets (it is important that they are pounded out. I bought mine like that)
9 Sage leaves
Gruyere cheese
3 Slices of prosciutto
2 Cups of crushed tomatoes
1/2 Cup of chicken broth
Salt/Pepper

Method:

-Sprinkle the chicken with salt and pepper (on both sides)
-Place one slice of prosciutto on each piece of chicken
-Layer Gruyere cheese on top of proscuitto
-Finish with three sage leaves on top of the Gruyere
-Roll the chicken breast and secure with tooth picks (I used about 4 per chicken breast)
Next
-Heat olive oil in a pan (on medium/high heat)
-Once the pan is hot add the chicken

-Cook the chicken about 5-6 minutes on each side
-DO NOT move the chicken until the 5-6 minutes is up. This will help it to brown
Next
-Remove the chicken from the pan and set aside
-Add the chicken broth and simmer for about 2 minutes while scrapping up the brown bits on the bottom of the pan
-Add the crushed tomatoes and continue to simmer for two minutes
-Add the chicken back to the pan and simmer until cooked through

Breakfast - Organic strawberries with yogurt and honey

Lunch- Chicken with prosciutto, gruyere and sage (side of spinach)

Dinner - Grilled Swordfish with veggies in olive oil and garlic with spinach (out to eat for dinner meeting)