This recipe is one of my family’s favorite and is a special dish for any occasion.  Tender chicken breast, salty prosciutto and flavorful sage make a mouth watering combination.  I enjoy it served with fettuccini , but you can just serve it along side a salad, you’ll love the flavors! (Serves 4)


  • 2 skinless, boneless large chicken breast (cut each breast in half long way, seasoned with salt and pepper and pounded)
  • 4 oz. Prosciutto (thinly sliced)
  • 1 shallot (diced)                                                                      
  • 1 cup chicken stock
  • 1/2 cup Pino Grigio (or other dry white wine)
  • 4 tbsp. butter
  • 2 cups flour (seasoned with salt and pepper)
  • 2 oz. olive oil for frying
  • toothpicks for securing sage and prosciutto for chicken
  • parsley for garnish (optional)


Preheat oven to 400 degrees.

Begin with slicing the two chicken breast (long way) in half, making four separate pieces.  Place each piece, one at a time, into a plastic bag and pound with a mallet to tenderize and flatten them to the same thickness so they cook evenly and in a shorter time.

Salt and pepper both sides of the chicken breast.  Layer each chicken breast with two to three slices of prosciutto.  Top off with four sage leaves.  Use toothpicks to sew in the sage leaves and to hold in the prosciutto so that they don’t fall off when cooking.  You can use two toothpicks per chicken breast (two sage leaves per toothpick)

Coat each side of the chicken breasts with flour.  (The easiest way is to put the flour in a paper plate or bowl, add some salt and pepper, and dredge the chicken in the flour).  Set aside.

Drizzle about four tablespoons of olive oil into a large, oven safe frying pan, set temperature to medium low.  Add in the diced shallot and fry for about a minute.   Begin to add in the chicken breast, starting with sage side down.  Add the remaining three pieces of chicken breast.   Raise the heat to medium setting and add in four tablespoons of butter.  Cook for about 3 minutes or until the sage side is golden in color.

Flip onto the other side and add the wine.  Cook for about two minutes to allow the alcohol to evaporate and to allow the wine flavor to infuse into the chicken.  Pour in the chicken stock and bring to a boil over medium/low flame.  Once boiling, place the pan into the oven and cook for about eight to ten minutes.

Remove from the oven.  Serve over your favorite spaghetti or along side your preferred side dish.  MAKE SURE TO REMOVE THE TOOTHPICKS!  Pour some of the saltimbocca gravy over the chicken and spaghetti (sprinkle with parsley for garnish-Optional)  and enjoy!



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All I can say is this is delicious!  The flavors of the creamy sauce will delight your palette and please even the most finicky eater.  It’s loaded with a healthy dose of spinach, but you don’t have to tell your kids!  Serve it over fettuccine for the perfect dinner that would be a hit at your next dinner party!1116FA7E-42CD-4849-90CC-31A2E8F79456



  • 2-4 Tablespoons extra-virgin olive oil
  • 1/2 Cup flour                                                                              
  • 6 boneless skinless chicken breast
  • salt and ground pepper (to taste)
  • 4 cloves garlic, minced
  • 1 shallot, chopped
  • dash red pepper flakes
  • dash of curry powder
  • 1 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1 tsp. Italian seasoning
  • 1 cup Parmesan cheese, grated
  • 5 oz. package baby spinach
  • 3 oz. package sun-dried tomatoes                                                                    
  • fettuccini for serving (follow package directions for pasta)


Place flour in a plate or bowl and sprinkle with salt and pepper, then mix.  Sprinkle each side of the chicken breast with salt and freshly ground pepper, and a small sprinkle of curry powder.  Dredge the both sides of the chicken in the seasoned flour,  shake off any excess flower and place the chicken breast on a plate and set aside.   Heat the olive oil in a skillet on medium-high heat.  In patches of 3, fry the chicken approximately 5 minutes per side, just until browned and no longer pink in the center.  The timing depends on the thickness of the chicken breast.  Remove the chicken to a plate and set aside.

If the skillet is dry, add a tiny bit more olive oil.  Add the garlic and shallot and cook for about 1 minute, just until fragrant.  Add chicken broth and scrape browned bits from the bottom of the skillet.

Add cream, Italian seasoning, dash of red pepper flakes,  and Parmesan cheese.  Cook over medium heat for 5-7 minutes stirring frequently, until the sauce thickens.

Stir in spinach and sun-dried tomatoes and simmer for 1-2 minutes, until spinach wilts.  (Taste with a spoon and adjust salt and pepper to taste)

Add chicken back to the skillet and spoon a bit of sauce over each piece, simmer on low for 5 minutes.  Serve with pasta.  (Spoon pan juices with spinach and sun-dried tomatoes over the chicken and pasta.). Serves 6

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1 Package Puff Pastry Sheets (use 1 sheet)
1 Package frozen Sliced Peaches (Publix brand)
1/2 C Orange Marmalade or Pineapple/Mango spreadable fruit

Powder sugar for sprinkling
Whipped cream

Preheat oven to 400 degrees. Let one sheet of the Puff Pastry thaw out of the refrigerator for 20 or so minutes. Slice the Puff Pastry in three long sheets. Place on a baking pan and bake for 15 minutes or until golden brown. When golden brown, remove from oven and cut in half. Set aside.

While puff pastry is baking, thaw the frozen sliced peaches in a bowl. After defrosted, add orange marmalade or other sweetener. Mix gently, set aside.

When pastry is cooled, cut the pastry in the middle to have two sides (top and bottom). Put the pastry on your serving dish. Place equal amounts of the peaches on each bottom pastry, then place the top back on. Add a dollop of whipped cream and sprinkle with powder sugar if desired. So delicious!! Serve and enjoy!
(serves 6)

Note: You can make this with fresh peaches too, but this is so much easier. You can also use other fruits such as blueberries or strawberries.

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fullsizeoutput_aa1dINGREDIENTS: (Rum Cake) (Serves 8-10)

  • 1 (15.25 oz.) yellow cake mix (I like Duncan Hines)
  • 1 (3.4 oz.) pkg. instant vanilla pudding mix
  • 1/2 cup cold water
  • 1/2 cup canola oil
  • 1/2 cup rum (use any brand, but it should be white rum)
  • 4 large eggs
  • 2 cups chopped pecans


  • 1 stick unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup rum
  • pinch of salt

(items needed:  Pam Spray, standard 10-cup bundt pan)

Optional:  Whipped Cream for serving


Position rack in center of oven, preheat oven to 325 degrees.  Coat your bundt pan with baking spray (Or wipe with oil and dust with flour),  add a small circle of chopped pecans around the bottom of the bundt pan set aside.

Add yellow cake mix, vanilla pudding mix, 1/2 C cold water, 1/2 C oil, and 1/2 C rum and 4 large eggs into mixing bowl.  Mix on low speed with electric mixer for about 2 minutes, fold in 2 cups chopped pecans.  Pour into prepared pan.  Lightly tap pan on counter to remove excess air bubbles.  Bake 55-60 minutes or until cake pulls away from sides of pan and a toothpick inserted in center comes our clean.

Meanwhile, prepare glaze.  Melt 1/2 cup (1 stick) unsalted butter in heavy saucepan over medium heat.  Stir in 1 Cup sugar and 1/4 C water.  Bring to a boil, cook, stirring constantly, 5 minutes or until sugar has melted and mixture is syrupy.  Remove from heat; carefully stir in 1/2 cup rum (mixture will bubble at first) and a pinch of salt.  Set aside.

When cake is done, cool in pan on a wire rack 10 minutes.  Invert onto a serving plate.  Prick top and sides all over with a toothpick.  Slowly drizzle some of the glaze all over the sides and top of cake.  Allow to absorb before drizzling with more glaze (you do not have to use all the reserved glaze!).  Cool cake completely.  Serve with whipped cream if desired.

Totally optional:  Chocolate glaze drip:   Melt one cup of chocolate chips in a bowl in the microwave in 20 second intervals. Attempt to stir after each time. Chocolate can be melted but still hold it’s shape. Once it is smooth you can try drizzling with the end of a knife or a spoon, (mix with a bit of melted butter to make it more drippy if needed).

 This cake is delicious with or with this drizzle,  it’s your choice!  Enjoy!






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Ever wonder what to do with that left over rotisserie chicken, well, here’s a way to stretch it out and repurpose it for dinner the next night!  It’s delicious and is a complete meal:


  • 8 Oz. Corkscrew or similar shaped pasta (cooked as directed on package)
  • 3/4 cup Italian-style salad dressing
  • 1/4 cup mayonnaise
  • 1 T dijon mustard
  • 2 cups chopped cooked rotisserie chicken
  • 4 slices crispy cooked bacon, crumbled
  • 1 cup cubed cheddar cheese or Muenster cheese
  • 1 cup cubed Feta cheese
  • 1 cup chopped celery
  • 1 cup chopped green or red bell pepper
  • 1 cup cherry tomatoes, halved
  • 1 shallot, diced
  • 1 avocado-peeled, pitted and chopped


Bring a large to of lightly salted water to a boil.  Cook pasta in the boiling water, stirring occasionally until cooked through. (Follow package directions).  Drain and rinse under cold water.

Whisk Italian-style dressing, dijon, and mayonnaise together in a large bowl.  Stir in pasta, chicken, bacon, cheeses, celery, bell pepper, shallot, cherry tomatoes, and avocado into the dressing until evenly coated.

Keep refrigerated, store in refrigerator, serves 6.

OPTIONAL:  add 3/4 cup chopped walnuts!

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