This trip to the Poconos was centered around the kitchen and the amazing meals we had planned. Due to the rain and temperatures hovering in the 30’s we decided to cook entrees that would warm us from the inside out. On Friday night I decided to cook Asiago Chicken with a side of Chive Polenta, Mushrooms and Onions with Gorgonzola, and Green Beans.
Here are the recipes:
4 boneless, skinless, chicken breasts
4 slices Asiago cheese (1/8″ thick)
1/2 c. dry white wine
4 slices pancetta
salt and pepper
fresh thyme or fresh oregano
Mix some salt and pepper (1/4 tsp salt, 1/2 tsp pepper) along with about 1/2 c. of flour in a shallow bowl or plate. Dredge chicken breasts, shaking off any excess flour. Place chicken in a hot oven-proof skillet with ~ 1-2 Tbsp olive oil (as needed). Turn on broiler and move rack to the top shelf. Cook the chicken until golden brown (3-4 minutes), flip and cook additional 3-4 minutes. Place 1 slice of cheese followed by 1 slice of pancetta on each chicken breast. Place in broiler and cook until chicken reaches 160F (~4-5 minutes) and pancetta “crisps”. Remove chicken from pan and cover with foil. Add 1/2 of wine and finely chopped herbs to pan, deglaze, and reduce until thickened. Pour sauce over chicken and serve.
On Saturday night we had some delicious homemade, thin-crust pizzas that Brie made.
The one on the left was a spinach (sautéed with garlic, onion, salt, pepper, and olive oil), oyster mushroom, and gorgonzola pizza. The gorgonzola melted perfectly and the spinach blend had a lovely taste and texture. The oyster mushrooms really held up well and were still firm, without a touch of the slipperiness that button mushrooms can have. The crust had good flavor, and was made with a touch of red wine (thank you Mr. Batali).