Chicken Spedini

At least once a year, Jeff and I try to get away to Lake Villas Resort at Lake of the Ozarks. Each suite has its own kitchen, sitting room with fireplace, jacuzzi tub, and large deck overlooking the lake. We always plan out our menu ahead of time and try to make meals we've never made before. We are going there this year for Thanksgiving and I'm already dreaming about what we can make. It is also conveniently located near the Coach Outlet. But, that really has no impact on my wanting to stay there.

This recipe is from the first trip we took to this resort. I think it originally came from the Food Network website. Watch the salt in this recipe. Using Italian breadcrumbs with the prosciutto makes this recipe pretty salty. I always have to remind Jeff to hold back on seasoning the chicken.

Chicken Spedini

4 large boneless chicken breasts
4 slices of provolone
4 slices of prosciutto
4 bay leaves

Clean and dry chicken. Place in freezer for about 8 minutes. Remove chicken, lay flat and slice parallel to the cutting board, opening them up. Using a meat mallet or bottom of a heavy glass, pound gently each slice to where it is thin. Salt and pepper each slice and set aside.

In a bowl, mix:
1 cup seasoned bread crumbs
1/2 cup parmigiano cheese
1/2 cup olive oil
1/8 cup fresh chopped parsley
2 cloves garlic, minced
1/4 cup finely chopped onions
salt and pepper

If you have to, add a little extra olive oil to make moist, but not soaked. Lay out a slice of the chicken and place a dollop of the mixture, spread and press down with fingers. Add a piece of provolone cheese and a slice of prosciutto in the center.



Roll up chicken and put a bay leaf on the top. You might need to stick a couple of toothpicks through the chicken to keep it rolled. Place each in an olive oiled baking dish and sprinkle leftover mixture on top.

Cover and bake at 325 degrees for 60 minutes. Uncover and bake at 300 degrees for 10 minutes more. Serve with fresh parsley and a slice of lemon.

Spicy Marinated Eye of Round

We use the slow-cooker a couple times a month, often doing the same thing. I decided to change things up and used this recipe. Overall, this was not as spicy as the name would lead you to believe. Next time, we would probably leave out the nutmeg and the cloves and bump up the hot sauce.

Spicy Marinated Eye of Round
Southern Living Slow-Cooker Cookbook

1 (3-5) pound eye of round roast
1/2 tsp salt
1/4 tsp pepper
1 sweet onion, sliced
Spicy Sauce (see recipe below)

Spicy Sauce
2 cups ketchup
2 cups water
1/3 cup red wine vinegar
1/4 cup firmly packed brown sugar
2 tbls Worcestershire sauce
1 tsp dry mustard
1 tsp dried oregano
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp hot sauce
1 bay leaf

1. Cut roast in half, and sprinkle with salt and pepper. Place roast and onion in a 5-quart slow cooker. Stir together ingredients for Spicy Sauce, and pour mixture over uncooked roast.

2. Cover and cook on high for 9 hours.

3. Remove roast; cool slightly, and shred roast. Return to sauce in slow cooker.

I served this over garlic toast with cornbread muffins on the side. I made the muffins quick and dirty: a box of corn bread mix and I tossed in about a cup of shredded cheddar cheese to add a bit more flavor.