It's been over seven months since I've suited up in my speedo. So finally, after a long wait, JoDee and I hit the water yesterday afternoon. I must confess that I had butterflies in my stomach as I waited for JoDee to arrive at my house.
Last year, I had not swum (is that the correct tense?), like swimteam swimming, in probably over twenty years. (Is that even possibly? How old am I?) When we first started I was like a fish OUT of water. My flipturns were not coming naturally, my breathing was awful and water kept finding its way into my nose! Slowly but surely after several weeks the fish RETURNED to the water and my love of swimming that had been buried deep within resurfaced.
And so, as I hit the water yesterday I feared I would be starting all over again. Much to my great relief this was NOT the case. The flip turns were natural, my breathing was okay (give me a little wiggle room because it's a different type of exercise than running or biking!) and I'm proud to say my nose was water free!
Here's to the Summer C's, may our summer be full of body rocking workouts!
Monday, May 27, 2013
Thursday, May 9, 2013
Prosciutto Chicken Rollatini
Ingredients
1 cup bread crumbs
1/2 cup Parmesan cheese (grated)
1 table spoon dried parsley
1/2 cup olive oil
2 chicken breasts
4 slices of Italian Prosciutto
4 slices of Swiss Cheese
4 pieces of mozzarella cut into a rectangular shape
Directions:
Preheat oven to 450 degrees.
Mix together bread crumbs, Parmesan cheese and dried parsley in a medium sized bowl.
Pour Olive Oil in a small bowl.
Fillet chicken breasts in half.
Pat chicken dry with a paper towel and then dredge through olive oil.
Next roll chick in bowl with bread crumb mixture.
Then arrange a slice of Italian prosciutto, slice of Swiss cheese and then mozzarella cheese on each fillet.
Finally roll up each breast and place seam down in a greased baking dish. Drizzle leftover olive oil on top chicken to keep moiste while cooking.
Bake for 30 minutes on 450 degrees.
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