Italian recipes

Stuffed Chicken Breasts

4 boneless skinless chicken breasts
5 t. olive oil
4 oz. mushrooms (porcini, cremini or shitake) thinly sliced
4 thins slices prosciutoto
3/4 C. fontina cheese grated
1 small garlic clove thinly sliced
8 oz. plum tomatoes peeled, seeded and chopped
1 t. fresh basil leaves julienned
salt and pepper to taste
Pound chicken breasts to a thickness of 1/4 inch.

Heat 2 t. of the oil in a skillet. Add the mushrooms and saute until they begin to get a little color. Season with salt and pepper and set aside to cool.

Arrange 1 slice pf prosciutto on each chicken breast. Sprinkle with the fontina cheese. Spoon 1/4 of the mushroom mixture on the center of each cutlet. Fold the long end of the cutlet toward the center, then roll up enclosing the mushroom filling.

Tie the rolls with kitchen string. Place them seam side down in a small baking dish that has been lightly oiled.

Heat oven to 350°F. Rub 2 t. oil on the outside of the chicken rolls. Season to taste with salt and pepper. Bake for 25 minutes or until the chicken reaches an internal temperature of 165°F.

Meanwhile, heat remaining oil in a small skillet over medium high heat. Add the garlic and saute until light golden brown. Add the tomatoes and cook for 3 minutes. Stir in the basil. Add salt and pepper to taste.

When the chicken is ready, remove the string. Cut each piece of chicken in 4 pieces. Spoon 1/4 of the tomato sauce over each one and serve.

Serves 4.

One Step Lasagna with Sausage and Basil


3/4 pound lean ground beef
1/2 pound Italian sausage, casings removed
1 (26-ounce) jar thick spaghetti or marinara sauce
1 1/2 cups water
1/2 cup chopped fresh basil
1 (1-pound) box lasagna noodles
1 (15-ounce) container part-skim ricotta cheese
1 pound mozzarella cheese, coarsely grated
1 cup grated Parmesan cheese

Preheat oven to 350 degrees. Saute beef and sausage in heavy large skillet over medium-high heat until cooked through, breaking up meats with back of spoon, about 4 minutes. Transfer meats to bowl.

Combine spaghetti sauce, water and basil in large bowl.
Spread 1 1/2 cups sauce mixture in bottom of 13x9x2-inch glass baking dish.

Arrange 1/3 noodles, slightly overlapping if necessary, atop sauce.
Spread half of ricotta over noodles.
Sprinkle with half of mozzarella cheese, half of meat mixture and 1/4 cup Parmesan cheese.
Top with 1 1/2 cups sauce.
Repeat layering with noodles, ricotta, mozzarella, meats and 1/4 cup Parmesan cheese.
Arrange remaining noodles over.
Spoon remaining sauce over, covering completely.
Sprinkle with remaining 1/2 cup Parmesan.
Cover tightly with heavy-duty foil.
Place on baking sheet.

Bake until noodles are tender and lasagna is heated through, about 1 hour. Uncover; let stand 15 minutes. (Can be prepared 1 day ahead. Rewarm covered in 350 degrees oven about 45 minutes.) Cut lasagna into squares and serve.

Serves 6 to 8.