Hello lovelies!!!
I hope everyone is hanging in there and keeping busy.
I wanted to share this recipe with you that I made last night.
SUPER easy, pretty quick and absolutely YUMMY!
If you love apples and gouda then you will LOVE this meal. As for the brussel sprouts, I
absolutely, positively DETESTED them when I was young.
Fast forward to beingOLD mature 😉 and I LOVE them!!!
Ok so here is what you need and how you do it!
If you love apples and gouda then you will LOVE this meal. As for the brussel sprouts, I
absolutely, positively DETESTED them when I was young.
Fast forward to being
Ok so here is what you need and how you do it!
INGREDIENTS (FOR CHICKEN):
4 - thin sliced chicken breasts (or butterfly 2 regular size breasts to make 4. you want them to be thin so they fold over and hold the gouda and apple easier)
Gouda Cheese - I usually buy a block of smoked gouda and start slicing it up into thin pieces
Green apple - slice thin pieces
Olive Oil
Rosemary (crushed dry or fresh)
Sea salt
Ground Pepper
Toothpicks
So, here is the deal, I don't really measure any of this stuff so that's why I don't have exact amounts for these items. Just eyeball it....you will be all good! LOL
DIRECTIONS:
1. Preheat oven to 425.
2. Line a baking sheet with aluminum foil (just for your own sanity of easy clean up)
3. On one side of your chicken breast lay out 4 to 5 slices of apple, followed by 3 to 4 pieces of gouda (again this will all depend on how thin and long the chicken breast is)
4. Sprinkle with a bit of the crushed rosemary, fold the breast over and I stick a few toothpicks in there to really ensure they stay closed up while they are cooking.
5. After you have the breasts all folded over, drizzle the top with olive oil, season with a little sea salt, ground pepper, and rosemary.
6. Bake in the oven for about 25 - 30 minutes. (This time will depend on the chicken thickness and your oven, so just keep an eye on them while they are cooking)
INGREDIENTS (FOR BRUSSEL SPROUTS):
1 lb of fresh brussel sprouts, cut the ends off and half them
Olive Oil
Lemon
Minced garlic
Kosher salt
Ground pepper
DIRECTIONS:
1. Drizzle a baking sheet with olive oil (again, I don't measure SMH)
2. Spread the brussel sprouts out on the baking sheet.
3. Zest the lemon and juice 1/2 or whole lemon depending (I'm a HUGE lemon fan so I did the whole lemon, but this will be a preference thing)
4. Sprinkle some minced garlic, kosher salt (I like the thick texture of the kosher salt, but you don't have to use that if you don't have any on hand #quarantinelife), and ground pepper
5. I mix all of that around with my hands (yes, that won't be for everyone, but I'm Italian so I just get all in there and mix it up. If you prefer you can do all of this in a bowl and then transfer to the baking sheet. Just get in there, get DIRTY, and embrace it! 😜
I put this pan into the oven the same time as my chicken and just kept turning them. I like my brussel sprouts a little crispier so how long they are in there is completely up to you.
Gouda Cheese - I usually buy a block of smoked gouda and start slicing it up into thin pieces
Green apple - slice thin pieces
Olive Oil
Rosemary (crushed dry or fresh)
Sea salt
Ground Pepper
Toothpicks
So, here is the deal, I don't really measure any of this stuff so that's why I don't have exact amounts for these items. Just eyeball it....you will be all good! LOL
DIRECTIONS:
1. Preheat oven to 425.
2. Line a baking sheet with aluminum foil (just for your own sanity of easy clean up)
3. On one side of your chicken breast lay out 4 to 5 slices of apple, followed by 3 to 4 pieces of gouda (again this will all depend on how thin and long the chicken breast is)
4. Sprinkle with a bit of the crushed rosemary, fold the breast over and I stick a few toothpicks in there to really ensure they stay closed up while they are cooking.
5. After you have the breasts all folded over, drizzle the top with olive oil, season with a little sea salt, ground pepper, and rosemary.
6. Bake in the oven for about 25 - 30 minutes. (This time will depend on the chicken thickness and your oven, so just keep an eye on them while they are cooking)
INGREDIENTS (FOR BRUSSEL SPROUTS):
1 lb of fresh brussel sprouts, cut the ends off and half them
Olive Oil
Lemon
Minced garlic
Kosher salt
Ground pepper
DIRECTIONS:
1. Drizzle a baking sheet with olive oil (again, I don't measure SMH)
2. Spread the brussel sprouts out on the baking sheet.
3. Zest the lemon and juice 1/2 or whole lemon depending (I'm a HUGE lemon fan so I did the whole lemon, but this will be a preference thing)
4. Sprinkle some minced garlic, kosher salt (I like the thick texture of the kosher salt, but you don't have to use that if you don't have any on hand #quarantinelife), and ground pepper
5. I mix all of that around with my hands (yes, that won't be for everyone, but I'm Italian so I just get all in there and mix it up. If you prefer you can do all of this in a bowl and then transfer to the baking sheet. Just get in there, get DIRTY, and embrace it! 😜
I put this pan into the oven the same time as my chicken and just kept turning them. I like my brussel sprouts a little crispier so how long they are in there is completely up to you.
Final Dish!!!!
That's it!!!!! Go ahead and give it a try! Let me know what you think!!!!
Stay healthy loves.
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