A relaxing meal just in time for Canton Festival of Arts
by Bill Grant
May 15, 2013 11:54 PM | 1921 views | 2 2 comments | 35 35 recommendations | email to a friend | print
Prosciutto-wrapped chicken with asparagus risotto. <br> Special to the Tribune
Prosciutto-wrapped chicken with asparagus risotto.
Special to the Tribune
slideshow
A charcuterie platter
A charcuterie platter
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A lemon ice box pie
A lemon ice box pie
slideshow
Bill Grant
Bill Grant
slideshow
It has been another nice weekend in Canton. The Canton Farmers Market opened for the season on Saturday. There was not a lot of produce at the first one, but it will get better every week. I enjoyed spending time there and running into a lot of friends. Camille Wehs with the City of Canton is doing a great job with the Farmers Market, and the Main Street board really appreciates her effort. In addition to the Farmers Market next weekend, I also look forward to the Canton Festival of the Arts. It’s always a great weekend in Canton, and this year’s festival will be the largest to date. Thanks to the Cherokee Arts Center board for all of their hard work.

Today, we had a nice breakfast at Keithsburg Cafe. Afterward, we spent some time at Autumn Hill Nursery and bought some beautiful Kong Rose Coleas for the pots on the side porch. We picked up some tomato and pepper plants as well. They have lots of beautiful plants, roses and trees, and they are so nice and helpful. Later in the afternoon, we went over to Boling Park and walked around the Indian Festival and Pow Wow. We saw some beautiful owls and some fun native dancing. On Sunday, we had Jeff’s parents over to celebrate Mother’s Day, and it’s always a pleasure to have Bill and Theresa Brown over for dinner. I prepared prosciutto wrapped chicken with asparagus risotto. I started the meal with a charcuterie platter and ended with a lemon ice box pie. All in all, it was a nice and relaxing evening, and everyone enjoyed the meal.

I always think of my mother when I cook Sunday Suppers, but I miss her even more on Mother’s Day. Luckily, I have a lot of great friends in my life who are fantastic mothers. I hope everyone had a nice Mother’s Day, and I hope to see you at the Canton Festival of the Arts next weekend.

The Menu:

* Charcuterie Platter

* Prosciutto Wrapped Chicken Breasts

* Asparagus Risotto

* Lemon Ice Box Pie

Bill Grant writes Bill’s Sunday Suppers at www.billssundaysuppers.blogspot.com.

Prosciutto Wrapped Chicken

* Organic Chicken Breasts

* Thinly Sliced Prosciutto

* Salt and Pepper

DIRECTIONS:

Pat chicken breasts dry with paper towels and add salt and pepper. Wrap each chicken breast with thinly sliced prosciutto and place on a baking sheet with the seam side down. Preheat oven broiler and place the chicken into the oven for 15 to 25 minutes. The prosciutto becomes crispy and keeps the chicken moist. This is a very easy and quick way to prepare chicken.
Comments
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WoodstockFoodie
|
May 16, 2013
I look forward to reading your blogs. Thank you for the inclusion of a recipe each week. I have been logging them to put together my very own Sunday Supper! See you at the Arts Festival this weekend.
Bill Grant
|
May 16, 2013
Thanks Foodie! The recipe for prosciutto wrapped chicken is SO simple, but the results are amazing! It's my favorite new quick, flavorful and healthy way to prepare chicken!

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