Buongiorno miei amata amici! Parmigiano-Reggiano pollo farcito con spinaci is a savory chicken based dish with a Mozzarella and spinach filling and breaded in Parmigiano-Reggiano or Parmesan cheese. Topped with a Pomodoro sauce and more Mozzarella and often served on top of a swirl of pasta. Tonight I served it to my family with Quick Parmesan Sticks dipped in the extra Pomodoro sauce.

This is an excellent recipe to sneak spinach to your family without lamenting about how it gave Popeye the Sailor man muscles, thus they should eat it too. I attest to the fact I do not care for cooked spinach either. This is an exceptional method to get our vegetables in without gagging down cooked spinach.

• 4 ounces of Ricotta cheese or Cream cheese, softened
• 8 ounces of Trader Joe's Frozen Spinach, thawed (no pesticides)
• 2 cups of Low-Moisture, Part-Skim Mozzarella cheese, grated
• 8 Tablespoons of Parmigiano-Reggiano or Parmesan cheese, finely grated
• 4 Tablespoons of Italian Seasoning, or a mixture of Oregano, Thyme, and Basil
• 1 cup of bread crumbs or butter cracker (such as Ritz or Hi Ho) crumbs
• 1 egg
• 4-6 chicken breasts, flattened thin with a mallet
• 1 cup of Pomodoro sauce (Trader Joe's brand or homemade)

Preheat oven to 375 degrees F or 190 degrees C. Mix together the Ricotta or Cream cheese, spinach, 1/2 the Mozzarella, 1/2 Parmigiano-Reggiano or Parmesan, and 1/2 the Italian seasoning. Spread spinach mixture on top of the thin chicken breasts, roll them up, dip them in the egg and a mixture of 1/2 the Parmigiano-Reggiano or Parmesan, 1/2 Italian seasoning, and bread or cracker crumbs. Place on a lightly greased rimmed cookie sheet and bake for about 30 minutes. Top with Pomodoro sauce and a sprinkling of Mozzarella and put under broiler for a few minutes until golden.

~Photo above featuring plate by Corelle's Vive Line: Nouveau~

Buongiorno miei amata amici (Good day my beloved friends)! Distinctively an Italian egg dish, often packed for lunch on a workday in Italy. It is set apart from an Omelette or Quiche. An Omelette you make only on the stovetop. A true Quiche has a crust and often includes milk or cream and bakes in the oven. Similar in the fact, that you can add almost any ingredient your heart desires. Leftover meats or veges folded into this scrumptious dish makes breakfast, lunch, or dinner a snap. Thus, a good staple in any Italian family diet.

In my pictures, you will see that I used turkey breakfast sausage, broccoli, and cheddar cheese as my contributions, as I was making it for a low carbohydrate (AKA low carb) breakfast. My beloved well-seasoned, Lodge brand cast iron skillet superbly transfers from stovetop to oven.

• 1 Tablespoon of Cold Pressed Oil (Olive or Canola)
• 2 Servings of Vegetables (Broccoli, Potatoes, Peppers, Spinach, Tomatoes, etc)
• 2 Servings of Meat (Bacon, Sausage, Italian Sausage, Chicken, etc)
• 6 Eggs
• Spices (Salt, Pepper, Garlic, Onion, etc)
• 2 Servings of Cheese (Cheddar, Colby Jack, Jack, Mozarella, etc)

First heat your small-medium sized oven/broiler proof skillet on the stovetop (medium heat) and coat with the oil. Add any raw meat, raw veges and spices. Cover and yet stir occasionally until meat and veges are done to your liking. If you are using leftovers, now add them so as to warm them up.

Whisk 6 eggs and pour them over the meat and veges in the skillet. Using a heat-resistant spatuala, turn them as if making scrambled eggs. When the eggs are mostly done, but not quite, add the cheese to the top of this dish and place about 6 inches under the broiler in your oven for a few minutes, until the cheese is golden. Remove from oven, place back on an unheated burner on your stovetop and permit to stand for 5 minutes to finish the baking process.

Cut, serve, and



~Photo above featuring a plate by Corelle's Impressions line: Textured Leaves~