Chicken With Goat Cheese & Prosciutto

2 boneless skinless chicken breasts 8 ounces each
4 ounces  herbed goat cheese
8 slices prosciutto
2 cups fresh spinach
salt & pepper

Cut the chicken breast in half horizontally. Pound them out to 1/4" to 
1/8" thickness. Season both sides with salt & pepper. On each piece of 
chicken lay two slices prosciutto, 1 Tbsp. goat cheese and 1/2 cup of 
the spinach.

Roll each piece up and secure with toothpicks. In a hot skillet brown 
on all sides. About 6 minutes total. Transfer to a 375 degree oven for 
10 to 12 minutes.

Don't be afraid of goat cheese. This recipe has passed the approval of 
even the most skeptical of critics!

Healthy Caesar Salad for Two

In my version I use a raw egg yolk in the dressing, or a soft boiled 
egg (3 minutes) on top. For those who can't or won't eat undercooked 
eggs this is what I do. However I highly recommend you try that, at 
least the soft boiled egg unless your health prevents you.

If you do not add anchovies you are not having Caesar. You are having 
lemon and oil. Try it this way and I bet you will be pleasantly 
surprised. Then if you really don't like it leave it out. You're the 
one eating it after all. If you go that route just be sure to add more 
salt.

Today I chose grilled chicken but you can do whatever you like. Shrimp, 
fish, steak, etc. If I am having an egg on mine I add nothing else. No 
matter the direction you go it's all delicious!

Recipe:

3 cups romaine lettuce
1/4 cup croutons
1 Tbsp. fresh squeezed lemon juice
1 tsp. Dijon
1 garlic clove minced
3 Tbsp. grated Parmesan (divided)
2 Tbsp. extra virgin olive oil
1/2 tsp. anchovy paste
1/4 tsp kosher salt
1/2 tsp. ground pepper

Mix Dijon, lemon, garlic, anchovy, 1 Tbsp. parmesan, salt and pepper. 
While whisking slowly add the oil until it is emulsified. Dress the 
salad making sure all the greens are coated. Top with remaining cheese 
and croutons. Serve on chilled plates or bowls.

Roasted Chickpeas

Roasting the chickpeas in this way really brings out their nutty 
flavor. Plus it will satisfy your craving for something with crunch 
while still being extremely healthy! When they come out of the oven you 
have a blank canvas. I chose rosemary and lemon but feel free to try 
any flavors you like.

1 can chickpeas drained, rinsed and dried
1 teaspoon olive oil
3/4 teaspoon coarse salt
2 teaspoons fresh rosemary leaves
Zest of half a lemon

Heat oven to 425 degrees.
On a sheet pan drizzle the oil over the chickpeas and coat well. Roast 
40-50 minutes shaking the pan occasionally until crisp.

Mince rosemary, zest and salt together. Sprinkle over the chickpeas as 
soon as they come out of the oven! Serve them warm or at room 
temperature