Ashleigh Anne's: Gimme something good to eat!

It's almost Friday. We are getting really close... Keep pushing through everyone! I have a VERY busy, but exciting, weekend planned, and to think there’s only 2 days left for preparation is a little overwhelming. We are FINALLY hosting our Housewarming Party this Saturday for family and friends to come see our new place and participate in this exciting time in our life! …SO much cleaning and prepping are in my near future. Our guest list is around 64 people. WOW! I just hope they all will fit in the house. Maybe I should have asked for people to come in shifts.. :/ (More to come after the party…)

After being inspired from a Pinterest recipe yesterday, I decided this week to make my take on Pesto and Mozzarella stuffed Parmesan Chicken. Quite a mouth full, but quite delish! The recipe wasn’t too hard, just really messy. The most difficult thing was figuring out where in the grocery store they sell pesto, since I didn’t have much time to make it from scratch last night. Follow the simple steps below, and Bon appetite! (Sorry in advance for the not-so-great photos. Taking pictures while preparing messy things is much harder than you’d think.)

1. First flatten out 2 thawed chicken breasts as flat as you can get them. (This is where a meat tenderizer comes in handy… who would’ve thought?!?!)

2. Mix sour cream (4 Tbsp), Pesto (4 Tbsp) and Mozzarella cheese (handful ~ ½ cup) into a mixing bowl . (Depending on the quantity you are making, add more of all of the ingredients in equal proportion.)

3. Once pretty mixed, add a whopping scoop of the mixture to the center of the flattened chicken breast, spreading out evenly amongst the breast.

4. Once the pesto/mozzarella/sour cream mixture is spread evenly, do your best to roll up the chicken breast, attempting to keep the mixture on the inside.

5. Wisk 2 eggs in a bowl. Set aside (1 egg may even do it, as I had a good bit left over.)

6. Combine equal portions of grated parmesan cheese and flour in a bowl.

7. Roll the chicken in the egg and then cover with the parmesan cheese/ flour mixture.

8. Place all pieces of stuffed chicken in a greased glass baking dish.

9. It’s worth cleaning up the disaster while the chicken is cooking, because I can promise you that you aren’t going to want to do a thing after this yummy dinner is over..

10. Bake 25-35 minutes (depending on the thickness of your chicken) at 375°.

11. Enjoy! (I served mine with a side of pasta, but it was so filling a salad alone would have been just fine.)

Thanks Pinterest for inspiring me (like always):

Next item on the agenda… Painting the hallways and refinishing our stair railings for a more welcoming and modern feel. (Thank goodness for all of the handy men in my life!) Wish us luck! J

Our current deprived stairway/foyer… “AFTER” pictures to come very soon!