COCONUT CHICKEN & VEGETABLE CURRY

2 chicken breasts, diced and seasoned with salt and pepper and curry powder
1 tablespoon olive oil
1 small onion, chopped
1 red pepper, chopped
1 can bamboo shoots
4 carrots, chopped
5 small potatoes, chopped
3 tablespoons green curry paste
1 clove garlic, minced
1 tablespoon ginger root, grated
2 cans coconut milk
2 tablespoons brown sugar
2 tablespoons fish sauce
Fresh basil & limes for garnish
Cooked white or brown rice

Boil potatoes and carrots until just tender. Heat oil in large skillet and add onion, pepper and chicken until chicken is no longer pink. Add coconut milk, ginger root, brown sugar, fish sauce, green curry paste, and bamboo shoots. Once combined, add potatoes and carrots. Simmer and serve over rice.

STUFFED CHICKEN CAPRESE

• 6 chicken breasts (6 oz each), tenderloins removed
• Salt and pepper
• 6 oz. fresh mozzarella, cut into 6 slices
• 2 plum tomatoes, cut into 6 slices each
• 12 basil leaves
• 6 pieces thinly sliced prosciutto
• 1/4 cup EVOO
• 3 lemons, halved, for serving
• 1/4 cup store-bought pesto

Swap out the basil for additional store-bought pesto.

Directions:

1. Cut a pocket horizontally in each chicken breast. Season lightly inside and out with salt and pepper. Place 1 cheese slice, 2 tomato slices and 2 basil leaves inside each pocket. Wrap 1 prosciutto slice crosswise around each breast to enclose the filling.

2. Preheat a grill to medium. Brush the wrapped chicken with 1 tbsp. EVOO and place on the grill. Cook, turning once, until well marked on both sides, about 10 minutes. Move to a cooler part of the grill and cook until no longer pink in the center, about 5 minutes. Add the lemon halves to the grill and char briefly.

3. Meanwhile, in a small bowl, combine the pesto and the remaining 3 tbsp. EVOO. Transfer the chicken to a platter, top with the pesto mixture and serve with the lemons.