6 large skinless, boneless chicken breast halves (2 lbs.)
6 think slices prosciutto (2.5 oz.)
6 medium spinach leaves, stems removed
1/2 cup mascarpone cheese, softened
1 tablespoon olive oil
1/4 teaspoon paprika
3/4 cup mayo
1/2 cup loosely packed fresh basil
1/2 small shallot
1/2 clove garlic
red pepper for basil mayo
white and/or purple flowering kale (optional)
Place chicken breast half, boned side up, between 2 pieces of plastic wrap. Pound chicken lightly to 1/4 inch thickness. Repeat with remaining chicken breast halves. Set aside.
Place spinach leaves in colander; pour boiling water over leaves in the colander set in sink. Drain spinach on paper towels.
Place a chicken breast half, smooth side down, on cutting board or other flat surface. Season with salt and pepper. Arrange a slice of prosciutto on chicken. Spread a rounded tablespoon of cheese evenly over prosciutto. Arrange a spinach leaf on top.
Roll chicken lightly from one long edge and place, seam side down, in a greased shallow baking pan. Repeat with remaining chicken breast halves. Combine olive oil and paprika; brush over chicken.
Bake in oven at 375 degrees for 30 minutes or until chicken is tender and no longer pink; cool slightly. Cover and refrigerate several hours.
For Basil Mayo: Combine mayonnaise, fresh basil, shallot and garlic in a food processor blow or blender container. Cover and proces or blend until almost smooth. Cover and chill up to 4 hours.
To serve, trim off ends of chicken rolls. Cut each chicken roll into 6 slices. Arrange slices on serving plate. Serve Basil Mayo spooned into a sweet pepper half and garnish with fresh basil. Makes 36 appetizers.
Make ahead tip: Prepare chicken. Cover and chill up to 8 hours. Prepare mayonnaise. Cover and chill up to 4 hours.
Of the recipe shares, the appetizer is the most time-consuming.
4 oz. dried tricolor medium shell macaroni or cavatelli
1/4 cup sliced green onion
2 tablespoons butter
4 oz. mascarpone cheese
1/4 cup milk
2 tablespoons finely shredded Parmesan cheese
1/4 cup coursely chopped walnuts, toasted
Cook pasta according to package directions; drain.
Meanwhile, for sauce, in a medium saucepan cook the green onion in butter over medium heat for 1 minute. Reduce heat. Add the mascarpone cheese. Cook and stir until cheese melts. Add milk and stir until sauce is smooth. Stir in Parmesan cheese and toasted walnuts. This is a meal in itself.
Now for the dessert!
1 1/3 cups all-purpose flour
1/3 cup packed brown sugar
2/3 cup butter, softened
2/3 cup whipping cream
8 oz. mascarpone cheese
3/4 cup sifted powdered sugar
1/2 teaspoon finely finely shredded lemon peel
4 cups sliced strawberries
chocolate curls or grated chocolate
For crust: in a medium mixing bowl combine flour and brown sugar. Cut in butter until mixture resembles course crumbs. Press firmly into an 11 to 13 inch pizza pan. Bake in oven at 400 degrees for 15 minutes or until light brown. Cool completely.
Just before serving, in a medium bowl beat whipping cream with an electric mixer on low speed just until soft peaks form. Add mascarpone cheese, powdered sugar and lemon peel; beat until fluffy (mixture will thicken as it is beaten.)
Spread cheese mixture atop cooled crust. Top with strawberries. Garnish with chocolate curls or grated chocolate. Serve immediately. Makes 12 servings.
I chose these recipes because I have all the ingredients in the house to make them immediately, but I urge you to browse around for whatever strikes your fancy. I am amazed at how this dainty cheese can be utilized. Enjoy.
Adios, February. Hello, March...xo