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Monday, April 4, 2016

Cordon Blue and Garlic for April

April is National Garlic Month. Garlic is both a vegetable and an herb. Along with leeks and shallots garlic is also a member of the onion family. 

When purchasing garlic at the store you will want to select firm, tight, heavy, dry bulbs. 

Garlic has been used as medicine since the Greek and Roman times. Beliefs from fighting off acne, warts, toothaches and evil spirits have all been connected to garlic. Garlic is still widely recognized health enhancing supplement. It helps to promote the well being of the heart and immune systems with antioxidant properties and helps maintain healthy blood circulation. One of the best things about garlic is that it will help to enhance the bodys immune cell activity. 

The odor and pungent flavor of garlic are caused by a chemical reaction that occurs when the garlic cells are broken. The flavor of garlic is most intense just after mincing. Running your hands under cold water while rubbing a stainless steel object will help to remove the smell from your hands. 
The psychological fear of garlic is known as alliumphobia
Garlic also has the ability to help you out with your roses as well. If your roses are being attacked by aphids by spritzing the leaves and blooms with a mixture of crushed garlic and water. 

Get rid of your garlic breath that you may get from the recipe I am sharing below by drinking lemon juice or eating a few slices of lemon. 

  • 1/4 cup fat-free, less-sodium chicken broth
  • 5 teaspoons butter, melted
  • 1 large garlic clove, minced
  • 1/2 cup dry breadcrumbs
  • 1 tablespoon grated fresh Parmigiano-Reggiano cheese
  • 1 teaspoon paprika
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 4 thin slices prosciutto (about 2 ounces)
  • 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
  • Cooking spray
Preheat oven to 350°.
Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

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