Pesto & Ham Stuffed Chicken

Pesto & Ham Stuffed Chicken

Ingredients: 

2 boneless, skinless chicken breasts (~6 ounces each)

2 slices smoked ham or prosciutto

1 ounce fontina cheese, grated

2 tablespoons basil pesto

1/4 cup homemade or store-bought seasoned bread crumbs

2 teaspoons olive oil


Directions:

Butterfly each chicken breast by slicing it thinly open like a book, taking care not to slice completely through both sides of the breast. Evenly distribute the ham, cheese, and pesto among one side of each opened chicken breast. Fold the empty sides over to cover the filling. Dredge each filled chicken breast in a shallow bowl filled with the breadcrumbs. Place them on a greased wire rack set on top of a roasting pan. Lightly brush the tops with the olive oil and bake for 20 minutes at 400 degrees F.

Honey Barbecue Meatloaf

Honey Barbecue Meatloaf

Ingredients:

1 lb  lean ground beef

2/3 cup panko bread crumbs

2 tablespoons  Worcestershire sauce

1 tablespoon Dijon mustard

1/2 cup smoky barbecue sauce, divided

2 tablespoons honey, divided

1 teaspoon salt

1 teaspoon black pepper


Directions:


In a large bowl, use your hands to mix together the ground beef, fresh bread crumbs, 1 tablespoon of the Worcestershire sauce, the Dijon mustard, 1/4 cup of the barbecue sauce, 1 tablespoon honey, salt, and black pepper.

Shape the mixture into a long, thick log and place in an oiled baking dish. Be careful not to pack the meat too tightly or you’ll end up with a very dense, tough loaf.

In a small bowl, whisk together the remaining 1/4 cup barbecue sauce, 1 tablespoon honey, and 1 tablespoon Worcestershire sauce. Spread half of this mixture evenly all over the meatloaf. Reserve the other half for serving.

Bake for 45 minutes. Slice and drizzle with reserved honey barbecue sauce.