There are some days where one thing seems to flow into another and before you know it, the day's over, and you just hadn't had time to think about the next meal. After a morning at a very busy doctor's office (the wait was so long, I was desperately reading classified ads after exhausting all the magazines), I spent my afternoon at a chocolate workshop where we learned the art of tempering, the meticulous process of melting chocolate to a specific temperature, to be used in our truffle making lesson. After a few hours of dipping ganache, nuts, candied orange peel, strawberries and pralines, I had 2 boxes of chocolate heaven to take home. But I didn't have dinner planned, and it was getting late. Thankfully the butcher was still open and I whizzed about, my impromptu shopping list spilling out from memory, to make one of the easiest, but truly delicious chicken dish taught to me years ago by an Italian lady from her kitchen in Hong Kong.
Chicken Fillets with Prosciutto and Parmesan
Take about 12 pieces of chicken fillet and season with salt and pepper. Fry them on medium low heat in a pan with olive oil and butter. Turn over when underside just turns opaque. Spread a thin layer of pesto on top of the fillets, then layer with prosciutto (or mortadella), then a slice of parmesan cheese (or gruyere). Pour heavy cream into the pan, enough to just cover the fillets. Cover and cook on low heat until cheese has melted. Serve with rice or pasta.