Cream Cheese Stuffed Lemon Pepper Chicken

I’ve been loving prosciutto and stuffing chicken with cheese lately. Like totally obsessed.

But this obsessions like any other will pass, I promise.

Just like my obsession with everything peanut butter and chocolate is starting to slowly fade.

Ok maybe not. I don’t think that will ever pass.

What can I say I love the simple things.

And I just love me some lemon pepper chicken.

Add some cheese to the mix and I’m pretty much in heaven! Deelish!

I actually cooked my chicken in the same baking sheet I made my roasted green beans in.

I’m all about not doing dishes, so this was a perfect one pan meal!

Just put everything in the oven and in 20mins Voila! dinner and side all ready!

Cream Cheese Stuffed Lemon Pepper Chicken

Serves: 2 (easily multiplied)


  • 2 4oz chicken breasts
  • 1 oz fat-free cream cheese
  • 2 tbsp shredded parmesan cheese
  • 1/2 lemon, juiced
  • sprinkle of dried basil, pepper, sea salt and red pepper flakes


  1. Preheat oven to 425F.
  2. Pound chicken breast thin.
  3. Season both sides of each chicken breast with a pinch of sea salt, pepper and basil.
  4. Place 1/2 oz of cream cheese in the middle of each chicken breast, a pinch of red pepper flakes and a drizzle of lemon juice. Roll up. Secure with a toothpick.
  5. Place on a baking pan and drizzle the tops of the chicken breasts with the remaining lemon juice.
  6. Sprinkle parmesan on top and bake for 20mins or until chicken is cooked through and juices run clear.
  7. Serve with roasted green bean bundles.

Roasted Prosciutto Wrapped Green Bean Bundles

Once again, with the prosciutto.


As you might very well know by now, our household of two is not big on vegetables.

Like we eat them because we have to..In other words I shove them in my husband’s face while screaming “Eat it, it’s good for you!” yes we are definitely not veggie lovers!

Yet, green beans is one vegetable we both don’t mind eating and actually quite like it.

Especially when is roasted….

Yum! And these little bundles are totally fab! You put them together in no time and then roast them in the oven for 20mins.

What a great side dish! And you should definitely make them for your next get together, people will go nuts! They are soo adorable :)

Besides the ingredient list is very short and sweet. Green beans, Prosciutto, sea salt, pepper and a drizzle of olive oil. That’s it! :)

Soon I’ll be also sharing the chicken recipe I served with the green beans. But today it’s all about green beans. And prosciutto.

Roasted Prosciutto Wrapped Green Bean Bundles

Serves: 2 (easily multiplied)


  • 16 green beans, washed and ends broken off
  • 2 slices prosciutto
  • sprinkle of sea salt and pepper
  • a drizzle of olive oil about 1tsp


  1. Preheat oven to 425F.
  2. Line a baking sheet with foil and spray with cooking spray.
  3. Wrap 8 green beans with the prosciutto and place seem side down on the baking sheet. Repeat.
  4. Sprinkle the green bean bundles with sea salt and pepper.
  5. Drizzle with olive oil.
  6. Bake for 20mins.
  7. Enjoy immediately :)

Tomorrow we are eating cookies.

Cheese Stuffed Chicken Wrapped in Prosciutto topped with Sea Salt

Well that was a long title.

But it truly describes exactly what this is.

Juicy, moist chicken, stuffed with spicy and creamy cheese spread, wrapped in salty and slightly crispy prosciutto and topped with a sprinkle of sea salt.

Talk about a fantastic dinner in 25mins.

Really I am serious when I say this, you will have this dish on your table and in your belly in 25 mins!

And guess what!? It’s light. Shut up!

At 290 calories and 7 points how can you go wrong?

It’s fancy enough to impress guests yet soo simple – perfect for a quick weeknight meal :)

Serve it with a side salad and you have a guilt-less delicious dinner that does not taste skinny at all! 

Cheese Stuffed Chicken Wrapped in Prosciutto and topped with Sea Salt

Serves: 2 (easily multiplied)


  • 2 4 oz each chicken breasts
  • 1 wedge Weight Watchers Jalapeno cheese spread
  • 2 slices prosciutto
  • a sprinkle of dried basil, pepper and sea salt


  1. Preheat oven to 425F.
  2. Pound the chicken breasts thin.
  3. Spread half of the cheese wedge on the bottom half of each chicken breasts then roll up.
  4. Sprinkle the rolled chicken with a pinch of pepper and basil.
  5. Wrap the prosciutto around the chicken roll and place seem side down.
  6. Sprinkle with a pinch of sea salt.
  7. Bake in preheated oven for 20 mins or until juices run clear.
  8. Serve with a side salad.

How to make Perfect Salted Caramel Sauce

Meet one of my nemesis.


Until 3 days ago, I was absolutely terrified of making caramel.

I’ve been trying to face some of my fears lately: baking the cheesecake, roasting a whole chicken, now making caramel and before you know it I will be making a pie crust!

Though that last fear, I’m not ready to face yet.

Anyhow, I got the guts to attempt caramel.

I have tried in the past and have failed miserably more than once, but this time it was war.

It was time for battle and I had all my soldiers prepared and armed.

I was not losing this time.

And I didn’t.

For 10 mins, I was over the stove staring at the saucepan of boiling water and sugar.

I was not letting it burn!

And although my phone was ringing, I was receiving a bunch of txts and emails and my favorite episode of Grey’s Anatomy was on, I didn’t care, I did not take my eyes of that caramel even for a second.

Once the sugar reached that much hoped for deep amber color, it got me pumped.

And then I added the cream and the sugar started to crystallize around my whisk.

I panicked.

I was deeply wounded and about to lose this war yet again, but I didn’t give up.

Not this time.

I whisked and whisked and whisked until slowly but surely the mixture turned into exactly what I wanted.

Then I dropped my last weapon, some butter…

and I knew I had succeeded.

It was perfection! Deep, rich, luscious perfect caramel.

Everything a caramel should be.

Except now that I have mastered it, I could make it everyday.

And well I sort of have.

By the way, I would definitely not recommend taking pictures while making caramel…

Especially if you are not great in multi-tasking to begin with…

Here’s how I do it!

heavy cream, sugar, corn syrup, sea salt, vanilla and just imagine that there’s also water and butter there (I am sort of an airhead sometimes)

Combine the sugar, water and corn syrup in a saucepan

and cook over medium low heat until the sugar dissolves

Now increase the heat to medium and cook until a deep amber color

Almost there! Once you reach the desired color, turn the heat off.

Add the heavy cream and stir stir stir!

Add the butter and let it melt :)

and there you have it perfect caramel sauce :)

Perfect Salted Caramel Sauce


  • 1 cup sugar
  • 1/4 cup water
  • 2 tbsp corn syrup
  • 3/4 cup heavy cream
  • 4 tbsp butter
  • 1/2 tsp vanilla extract
  • 1/2 tsp sea salt


In a saucepan, combine the sugar, water and corn syrup. Cook over medium low heat until the sugar dissolves. Increase the heat to medium and cook for about 8-10mins or until the sugar reaches deep amber color. Turn the heat off and whisk in the heavy cream, the key is keep whisking!!! If any sugar does crystallize, keep whisking! Once the heavy cream is incorporated, add the butter. Let it melt, then add the vanilla and sea salt. The caramel will get thicker as it cools! Store in an airtight container in the fridge for up to 2 weeks.