Pineapple Stuffed Chicken Breast

It's March 2nd. The holidays are a couple months behind us now, and I have been noticing more and more of my friends becoming homesick during this long stretch between family visits. Though we surely do not miss the stress of shopping, wrapping, decorating, entertaining, and all the rest that the holiday season requires, we do miss that warm fuzzy feeling of holiday time. At least I do...(If you're reading this, Mom or Mom-in-law, hugs...)

For most of us, the holidays are associated with certain types of foods. I know that I can count on my mother-in-law's homemade ravioli and rich, warm sticky toffee pudding cake for Christmas Eve. For Christmas morning, it's Belgian waffles with whipped cream and strawberries. Then for Christmas dinner, my mother's perfectly cooked beef filet, spinach gratin, macaroni and cheese, and for dessert, a trifle of raspberries, pound cake, creme anglaise, toffee, and chocolate. Ohhh, yeeeeaaahhhhh. Of course, we cannot eat this way year-round. We really shouldn't ever eat this way, but, hey, you gotta live, right!?

I know for a lot of people, a big, juicy ham tiled with slices of pineapple and decorated with cherries and cloves ring in the holidays. There is something so heart-warming to think of the cook of the house pulling a plump, pineapple-y ham out of the oven. The salt of the ham plays cheerfully with the sweetness of the pineapple. The juicy crackle of the skin gives way to the tender meat underneath.

So, I created this dish as an homage to the holiday ham...lightened up for pre-swimsuit season and sped up for weeknight practicality. I hope that you will eat this and get a moment of the warm fuzzies. Enjoy!

2 1-inch thick rings pineapple, cut in half

1 teaspoon balsamic vinegar

1 teaspoon soy sauce

1 teaspoon canola oil

fresh pepper

4 boneless, skinless chicken breasts

4 slices prosciutto

1 Tablespoon canola oil

1. Preheat oven to 400 degrees. In a small bowl, whisk together the vinegar, soy sauce, and teaspoon canola oil. Place pineapple in an oven-proof dish and pour vinegar mixture over. Toss to coat.

2. When oven is preheated, roast pineapple for 15-20 minutes, or until lightly browned. Remove from oven and let cool completely. (Can be made a day ahead up to this point).

3. Make a pocket in each chicken breast by slicing horizontally through the middle, making sure not to cut all the way through. When pineapple is cooled, stuff each chicken breast with a pineapple slice (cut pineapple lengthwise if needed).

4. Lightly salt and pepper the chicken breast, then wrap each breast with a slice of prosciutto.

Put an oven-proof sautee pan over medium-high heat with the remaining canola oil. When oil is hot, put chicken breasts in the pan and do not move them. When the prosciutto is crisp, it will release from the pan. At this point, flip the chicken breasts over and put entire pan into the oven.

5. Roast the chicken breasts until cooked through, about 10 minutes. (Juices will run clear).

Serve alongside steamed green beans for a "holiday" meal any day of the week.

Printable version here.