This was a treat and every bite was delicious!I more or less followed the recipe, but used kale and chives from my garden for the spinach and green onions, and deli sliced ham for the prosciutto because both Mr. Karchita and myself find prosciutto too salty. The sage also came from my garden, although I hadn’t realized how battered my sage plant had gotten over the winter and I could barely find enough leaves on the poor little thing for the recipe.
The kale was very nice in this recipe as was the sage flavor. I plated it with the pilaf on one third of the plate, the kale and tomatoes on another third, and the chicken on the other third. It looked great and the kale kept a vibrant green color much more so than spinach.
This is a bit more elaborate than I usually cook even for guests. It is a dish I would love to eat in a restaurant and let someone else do the clean up. When I make it again (and I will!), it’ll be for a dinner party. I had a little difficulty having everything ready at the same time, so in the future, I think I’ll make the pilaf ahead and just keep it warm or reheat it, and focus on the timing of the chicken and vegies. Managing two things at once works much better for me than three things.
I didn’t total up all the fat grams and calories, but I kept my portions small and I don’t think it was a diet buster.
Thanks for a winner, tk!
Bouquet by c2p
