Dinner Last night's dinner: Salad, Chicken stuffed w/ Proscuttio, Sage and Cheese and Green Beans w/ Red Peppers and Water Chestnuts. Yum. Chicken - each piece: 1 boneless/skinless breast, cut on three sides, 1 slice proscuttio, 1 chunk (1/4 inch x 1/4 inch or so and length of pros. Mozz. Place sage leaf and Mozz on Pros and roll. You'll end up with pros/sage wrapped around the cheese. Stuff into the breast - seasoned with salt/pepper. Heat olive oil and butter in skillet. Place breast in skillet and season w/ salt/pepper. Saute on each side until desired color, cover and let simmer until done. Mabye 10 minutes. Slice a fair amouznt of mushrooms (1/2 pound) and maybe 2 cloves garlic. Heat pan to very hot, but not smoking. Add a tiny amount of oil (just enough oil for the mushrooms to absorbe) and garlic to the pan. Saute mushrooms until done and no moisture in the pan. Deglaze w/ a cup of chicken stock, add some butter for flavor and some more olive oil. Add in sliced sun-dried tomatoes. Remove from heat and pour over chicken and serve. I was a bit worried about all the flavors (all those in the sauce plus the sage in the chicken), but it worked out very nice. Green Beans - blance them (boil for 4 minutes, plunge in cold water and drain). Add green beans and water chestnuts to hot skillet w/ olive oil. Saute for a few minutes, throw in diced canned red bell peppers, then serve.

Notes: I’m not sure if I didn’t record amounts or it got lost in some formatting. I need to add them. Also, the chicken should be butterflied and then pounded pretty flat, so it cooks quicker and also wraps the prosciutto all the way.