0 Muffaletta Chicken

Sunday, November 22, 2009

Muffaletta Chicken

chicken breasts (1 per person)
sliced deli ham
sliced salami
sliced pepperoni
olive tapenade
sliced provolone

Pepper to taste each side of chicken breasts (but please do not salt!  You will regret it.  I'm just sayin'.) Pan-sear the chicken breasts in olive oil so that they get a nice color on both sides and are about cooked through.  Layer on ham, salami then pepperoni slices on each piece of chicken, and bake for 10 minutes at 350.  Layer on olive tapenade and then the sliced provolone, and bake another 5-7 minutes until all melted.

Pan-Roasted Asparagus

1 lb fresh asparagus spears, rinsed and trimmed
1-2 Tbs olive oil
1 shallot, minced
salt and pepper to taste
red pepper flakes to taste
1/2 cup Parmesan cheese

In a hot pan add olive oil, asparagus, shallots, red pepper, salt and pepper to taste.  Cover and cook on high heat for 8-10 minutes, or until tender, but not overcooked.  Shake pan every few minutes to toss, or use tongs to lightly turn.  To serve, sprinkle on Parmesan cheese.

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