A Romantic Dinner for Two

I met someone really nice recently, and last night (1/27/10) I had him over for dinner and a movie.

I wracked my brain trying to think of the perfect thing to serve. It had to be lite, it had to be delicious, and it had to be easy to make. It took a while, going over and through every cook book in my somewhat extensive collection, but fortunately, I found it just in the nick of time.

My choice? Broiled Chicken, wrapped in prosciutto, served with roasted green beans, and potatoes with mushrooms.

We had a wonderful evening and he seemed to really like the food a lot, so, I've decided to share it all with you as an extra "Recipe of the Month".

"Broiled Prosciutto-Wrapped Chicken with Roasted Green Beans and Mushrooms with Potatoes"

• 8 ounces, fresh green beans, stem ends removed
• 4 teaspoons extra virgin olive oil (E.V.O.O.)
• Salt & pepper
• 2 boneless, skinless chicken breast halves
• 6 thin slices of prosciutto
• 2 lemon wedges, for serving
• 1/2 lb small, redskin potatoes
• 1/2 lb bulk mushrooms
• 1 tblspn extra virgin olive oil (E.V.O.O.)
• 1 clove minced garlic

1. Set your oven (or toaster oven) on broil.
2. Line a baking sheet (or the small rimmed baking sheet) with aluminum foil (makes for an easier clean-up. Remember, no "unsafe-cooking").
3. Toss the green beans with 2 teaspoons of the E.V.O.O. and season with salt and pepper in a small bowl and then arrange on one side of your foil lined baking sheet.
4. Season the chicken with a little salt and pepper, then wrap with the prosciutto.
5. Place the chicken (seam side down) on the same foil lined baking sheet and rub with the remaining 2 teaspoons of E.V.O.O.
6. In a separate bowl cube your 1/2 lb of small, red skin potatoes and mushrooms (stems removed*) and drizzle with 1 tblspn of E.V.O.O.
7. Add 1 clove of minced garlic and sprinkle with a little salt and pepper.
8. Toss to evenly coat the mushrooms and potatoes before placing them on the baking dish with your prosciutto-wrapped chicken and green beans.
9. Broil till chicken is opaque throughout. About 15 to 20 minutes.
10. When done, transfer the portions to two separate plates and serve with the lemon wedges.

I would like to add that this is a very versatile dinner to make. If you want to serve it for a group of four, just double the amounts. If you want to make it just for yourself, cut the amounts in half. It's just that easy. The temperature and cooking time remain the same. It's just that simple.

Well, that's all for now. I hope you're all doing well. Remember, as always, eat and enjoy.