Brussel Sprouts with Leeks and Bacon

1 quart Brussel Sprouts
1 Leek
Garlic
Olive oil or oil
S&P

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Gather your ingredients.



I chop up my frozen leeks. I used just a handful, about one leek. Crush your garlic.



I just love my Pampered Chef chopper. Look how finely these leeks are chopped. :)



OK, trim the Brussel sprouts. Cut off the bottom stem end.



Slice the sprouts into little slices.



Toss everything into the skillet. I used some of the bacon fat that I had left from breakfast bacon cooking. S&P. I added a lot of pepper.



Saute everything till tender. Turn often. I also added some water to my pan so that they steamed as they cooked. Just make sure that all the water has cooked away before serving.



Brussel Sprouts on the side. They were yummy!

Prosciutto Wrapped Stuffed Chicken Breasts

So VERY easy!!

6 Chicken Breasts 
12 slices of prosciutto 
mozzarella cheese
S&P 
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Slice a pocket into each chicken breast, insert a slice of mozzarella cheese. Sprinkle with Salt & Pepper. Wrap with two slices of prosciutto. 

Place, face down into skillet. Mine has bacon fat. :) Yum!! You can use cooking oil. Turning often, Cook about 15 minutes, till chicken is cooked all the way through. 

This recipe would be good with spinach and any kind of cheese you'd like. The prosciutto isn't strongly flavored, using a stronger cheese would work, too. Maybe a nice bleu cheese. 


Gather your ingredients.



Skillet with bacon fat.



Slice a pocket into chicken breast.



Insert cheese into pocket.



Lay two slices of prosciutto on board and wrap chicken. Hopefully, your deli person will cut yours a bit thicken than mine did. Paper thin was TOO thin.



Wrapped nicely.



Ready to cook.... my deli guy can't count either. I asked for 12 slices, he gave me ten. sigh...



Into frying pan...



Turn frequently to brown evenly.



Dinner is served