A mulligan, so Wikipedia tells me, is when a player gets a second chance to perform a certain move or action. I gather it’s used mostly in sports.
It’s also used quite frequently in my house.
Daniel does something wrong….”Andie I just need a mulligan. I’m sorry; please let me start over.”
I take a few too many liberties with hot sauce and Daniel’s mouth catches fire at the dinner table. I need a mulligan. And a less extreme personality.
Daniel gets frustrated a moment too soon, abruptly yells at me…he begs for a mulligan.
I do that funny thing I like to do where I lick up that last drippety drop of maple syrup before my love has even opened his eyes on Sunday mornings. I ask for a mulligan and then for him to make a quick trip to Safeway and buy more.
Daniel recants to all our friends about that time I picked up hitchhikers and took them to the police station. He’s going to come calling for a mulligan.
I wake him up no less than four times because all five of my previously recorded episodes of The View are positively bla-ring as I cook straight through Saturday and well into Sunday. I need a mulligan and a sound-proof cooking studio.
Daniel forgets to lower the toilet seat and then smack dab in the middle of night I…well, we all know who needs a mulligan after that.
Both of us.
I get a smidge too feisty before dinner and say things that I [should] regret. I silently ask for a mulligan by serving this chicken dish.
It’s fragrant and rich from the basil pesto, creamy and salty from the cheesy center, and made smoky from the smoked ham.
This chicken couldn’t be boring if she tried. The center stays juicy and moist, flavorful beyond flavorful, from all the savory sweet stuffing.
Oh. And it’s lightly breaded. You know how foods become exponentially more lovable when they’re breaded?
I skipped the whole ‘dip the chicken in flour, then egg, then breadcrumbs….’ because, well, it’s a hassle. This dinner, as fancy pants as it sounds, is quick and easy. It makes all ten of those pounds of chicken breast in my freezer more attractive.
Perhaps my best mulligan to date.
Chicken Stuffed with Pesto, Ham, and Fontina Cheese
- 1/4 cup Italian seasoned bread crumbs
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 2 slices smoked ham or prosciutto
- 1 ounce fontina cheese grated
- 2 tablespoons basil pesto
- Preheat the oven to 400 degrees F. Spray a wire cooling rack with cooking spray and set it on top of a large baking sheet.
- Place the breadcrumbs in a shallow bowl.
- Using a sharp knife, cut into the long-side of the chicken breast, opening it like a book, and taking care not to cut all the way through the breast. Repeat with the second piece of chicken.
- Spread the pesto among the insides of the breasts, then evenly distribute the ham and cheese on one side of each. Fold over to seal.
- Dredge each filled chicken breast in the breadcrumbs, carefully turning to coat both sides.
- Place them on the prepared wire rack, spray the tops well with cooking spray, and bake for 20 to 25 minutes, until the chicken is cooked through.