Snow Day, Stuffed Chicken and Beer

With a snow day ahead of me, and Keith heading to work for a late shift, I decided I was going to make the most of it and whip up one heck of a yummy dinner. Mission accomplished!
I had been wanting a stuffed chicken for some time and this was honestly the first stuffed chicken breast I have ever made. I watched a video showing me how to cut the pocket which I followed exactly. The problem I ran into was that the bottom of a chicken breast is never full like the top. Next time I do this I may butterfly the bottom and stuff from there to be able to keep the appearance of the finished product. I also cheated and did not make my own gravy. I know this is horrible and something very frowned upon but it was just easier that way and sometimes you just have to cut some corners (it was still gluten free). My only complaint (other then that Keith did not like a season used in the gravy) is that you have to watch the time. I'm used to being able to reheat my gravy when time comes but it was most definitely not the case as it turned into a paste. I broke it down with a bit of water but something to be avoided if possible. All in all, the chicken was delicious, mashed potatoes are always great and who doesn't like some corn every once in a while.
The bigger attempt at trying something was the beer. Keith and I shared a love of IPA's and basic beer making in general. Ok, lets be honest, the beer making is more his thing then mine, but I always enjoyed drinking it. Sadly that had to go away too but a small price to pay to not be in pain from having it. Any who, Keith had mentioned giving a gluten free beer a try so after I went to the grocery store I did just that. I picked up a 4 pack of Ipswich Ale Brewery Saison. This beer was created after either the owner or brew masters wife was diagnosed with celiac. It is a gluten free version of a blue moon. It wasn't horrible and I actually finished the bottle but it just felt like something was missing. It's definitely something I can live with if I really feel the need to have a beer. I had Keith try it as well and he agree that although he didn't find it horrible it was missing something. None the less worthy of a try. 

4 Skinless, boneless chicken breasts
2 thin prosciutto slices, halved
4 slices provolone cheese
2.5 tablespoons extra virgin olive oil
1/4 teaspoon ground black pepper
* After trimming the chicken and forming the pockets, stuff each breast with prosciutto and provolone cheese. Pre-heat oven to 350. In a large size pan add 1.5 tablespoons of the olive oil and heat. Season the breasts with pepper. Once ready add the breasts top down first for 5 minutes or until golden, then flip and repeat fort he bottom side. Spray baking dish with the remaining olive oil and place the breast. Put in oven until fully cooked through. Timing may vary based on ovens.