Pour balsamic vinegar into a saucepan and simmer
until reduced by half.
Cut a pocket in the side of each veal chop. Stuff with
2 slices of prosciutto and 1 slice of mozzarella; secure
with a toothpick.
Coat a frying pan with cooking spray and sear the
chops over medium-high heat on both sides.
Brush the chops generously on both sides with half of
the reduced balsamic vinegar.
Coat a baking pan with cooking spray. Place the 4
stuffed veal chops, mushrooms and garlic in the pan.
Add salt and pepper. Pour the remaining reduced
balsamic vinegar over all.
Bake for 25 minutes, or until the internal temperature is 145°F, basting frequently. Makes 4 servings.
Brands may vary by region; substitute a similar product.
1 cup balsamic vinegar
4 Plume De Veau*
veal rib chops
8 slices prosciutto
4 slices mozzarella cheese
Cooking spray
3 mushrooms, sliced
1 head of garlic, peeled
and sliced
1/2 teaspoon salt
1/2 teaspoon pepper
Stuffed Rib Veal Chops
Plume De Veau
Pesto Chicken with
Sun-Dried Tomatoes
Kirkland Signature/Perdue
4 ounces oil-packed sun-dried tomato halves
1 container (about
Drain and chop sun-dried tomatoes. Combine tomatoes
with pesto in a small bowl.
7 ounces) prepared
basil pesto
4 Kirkland Signature/
Perdue* Individually
Wrapped Frozen
Boneless, Skinless
Chicken Breasts
1/3 cup chicken broth
8 ounces linguine, cooked
according to package
directions, and
kept warm
Cook chicken in a large skillet according to package
directions. Remove to a platter, cover and keep warm.
Wipe the skillet with a paper towel. Reduce the heat
to low. Add the pesto mixture and chicken broth;
cook, stirring, just until softened and heated through.
Combine half of the pesto mixture with the hot
cooked linguine and toss to coat.
Serve the chicken with the linguine, spooning the
remaining pesto mixture over the chicken. Sprinkle
with grated Parmesan. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
Grated Parmesan cheese
(optional)
