Bruschetta Chicken with Prosciutto and Basil


Grilled chicken wrapped in prosciutto then topped with fresh bruschetta - can you get much better than that? I mean seriously, it’s like a fancy Italian chicken finger and let’s just say I’m not mad at that!

Not only is this dish super delicious it is also soooo easy to make. You can prep it in advance and throw it in the oven to finish it off just before your ready to serve it. Imagine putting this on the table for your next dinner party alongside a beautiful salad and roasted potatoes, I mean seriously your guests will be in love!

So I will admit this dish is just perpetuating my obsession with bruschetta, I mean I think I could put it on almost anything and probably love it. The funny thing is that even though I have been obsessed I haven’t made traditional bruschetta in so long - so, I guess know what I need to do this weekend.

So seriously you need to make this recipe as soon as you can - you will not be disappointed.


prep time15 minutes

cook time 25 minutes

total time 40 minutes

servings 4


1 cup cherry tomatoes

3 basil leaves

2 cloves of garlic

1 tbsp olive oil

salt + pepper

2 lb chicken tenders

12 basil leaves

6 slices of prosciutto

1 cup mozzarella


In a small bowl combine cherry tomatoes that have been halved or quartered, 3 basil laves thinly sliced, finely chopped garlic, olive oil and salt + pepper to taste. Toss then set aside.

Preheat oven to 350. Slice each piece of prosciutto in half (length wise) and set aside. Take one of your chicken tenders, place a basil leaf in the centre then wrap with the prosciutto. Continue until all of your chicken has been used. Season with salt + pepper then place in a large frying pan that has been heating over medium heat. Fry until chicken is browned and the prosciutto is crispy.

Remove from the pan and place on a cookie sheet. Top with mozzarella then bake in the oven for 10-15 minutes or until chicken reaches an internal temperature of 365 degrees and the cheese is melted.

Transfer fully cooked chicken to a serve plate and top with bruschetta then serve immediately.


Pizza Amatriciana

What’s better than hot from the oven pizza - pizza that is loaded with prosciutto extra flavourful San Marzano tomato sauce. It’s perfect for dinner tonight!


Homemade pizza, seriously does it get much better than that? Especially now that we have so many amazing ingredients available to us it’s so easy to get those flavours that you use to be only able to get in a pizzeria.

Now, this recipe has1 very important thing that makes it special - the sauce. Have you ever ordered pasta with Amatriciana Sauce? If you haven’t you are seriously missing out. It is often served with bucatini or spaghetti and consists of tomatoes, onions and cured pork, along with a few other things. It’s the perfect combination of flavours on pasta, and we all know that if it works on pasta, it will work on a pizza.

The other thing that brings this sauce to the next level is the San Marzano Tomatoes. If you’re not familiar with these tomatoes I highly recommend you check them out on your next trip to the grocery store. They come canned just like any other tomato but the difference in flavour makes it worth seeking them out.

For starters, they originated in a small town near Naples so I guess you could say they were destined to end up on pizza. They are similar to a Roma tomato but thinner and more pointy. The flesh is thicker and they have fewer seeds making them sweeter and less acidic - perfect for pizza sauce.

Because these tomatoes are so sought there are issues with fraudulent tomatoes, so you know if people are trying to fake these little beauties they must be something good right! So take a few extra minutes and whip up your own pasta sauce, though I warn you, you may never go back to store bought sauce again!


prep time 25 minutes

cook time 55 minutes

total time 1 hour 20 minutes

servings 4 - 6


1 batch of your favourite pizza dough

4 tsp olive oil

Amatriciana pizza sauce

8 - 12 slices of prosciutto

1/4 cup white onions

3 - 4 cups mozzarella

fresh basil to garnish


Preheat oven to 400. To assemble roll out your pizza dough into 4 small or 2 large circles and places on a pizza pan or cookie sheet. Brush each pizza with olive oil then cover with Amatriciana sauce, prosciutto and mozzarella. Top with thinly sliced onions and bake for 20 minutes or until crust is golden brown on the bottom and the cheese is caramelized.

Remove from the oven and garnish with fresh basil. Serve immediately.

Amatriciana Sauce

1 tsp olive oil

1/4 white onion

4 slices of prosciutto

14 oz can of San Marzano tomatoes (whole and peeled)

In a small saucepan add in olive oil and chopped onions. Cook over medium heat for 4-5 minutes or until onions are soft and translucent. To the saucepan add chopped prosciutto and sauté another 2 minutes of until prosciutto is slightly crisped. Add in tomatoes, reduce heat and simmer for 30 minutes.

Remove from heat and allow to cook for 5 minutes before transferring to a food processor or blender then blend until smooth.


Lazy Pirogies with Crispy Prosciutto

This is one of the easiest ways to get the wonderful flavours of pirogies without all of the work. This goes perfectly with a light and fresh salad to balance out the richness of this potato and cheese filled dish!


So here is the deal, at least a quarter of me is Ukrainian, which means all of that good Ukrainian food always shows up at every big family function! Now, if you don’t love pirogies and cabbage rolls, you really can’t be welcomed into our family wholeheartedly (kidding, sort of).

So while you really can’t beat homemade pirogies, sometimes you just want all of those good flavours without all of the work. In walks this dish, which, while it may be slightly less work than rolling out the dough and stuffing with your filling, it is still a bit of work. Now, if you have leftover mashed potatoes that you are needing to use up you are literally golden and have just saved yourself a ton of time.

Now when I was a kid we use to make something very similar to this which was also super yummy, but I felt like it could use a little bit of an upgrade so my own version was born. The addition of the crispy prosciutto on top gives that hit of saltiness and crunch which I think is exactly what the dish was missing before. Now, if you’re not a meat eater you could certainly omit that part.

Lastly, this dish is quite rich so I would highly recommend serving this with a big salad to add an element of freshness to your meal!


prep time 60 minutes

cook time 45 minutes

total time 1 hour 45 minutes

servings 6


4 large potatoes

2 shallots finely chopped

4 cloves garlic minced

4 tbsp butter

2 tbsp flour

2 1/2 cups milk

3 1/2 cup shredded mozzarella

2 cups cottage cheese

6 lasagna noodles

8 pieces prosciutto

salt + pepper to taste


Fill a medium sized saucepan halfway with cold water and add in potatoes that have been chopped into 1.5 inch pieces. Bring to a boil and allow to simmer on low until potatoes are fork tender. Drain potatoes and add in 2 tbsp of the butter and 1/2 cup of milk. Season with salt + pepper and mash until smooth and no lumps remain.

Meanwhile cook your lasagna noodles according to the package (I recommend using lasagna noodles your need to boil rather than no boil as your do not have enough liquid to cook the no-boil noodles directly in the dish). Once cooked set aside.

In a medium saucepan melt butter and add in shallots, cooking for 2-3 minutes or until shallots are translucent. Add in 4 cloves or garlic and cook another 2 minutes. Stir in flour and cook for 1 minute then slowly add in remaining milk whisking frequently to avoid lumps. Once sauce begins to thicken add in 1 cup of your mozzarella cheese then season with salt + pepper to taste.

Preheat oven to 350. While oven is preheating assemble your pirogies.

In the bottom of a 9x13 square pan add a small amount of your cheese sauce, a layer of noodles, mashed potatoes then 1 cup of cottage cheese. Repeat layers then top with remaining mozzarella. To finish top with small “piles” of prosciutto. Bake for 45 minutes then broil for 3 minutes. Serve immediately.