Stuffed Veal Chop

2 Good Size Veal Chops
4 Slices of Prosciutto Di Parma
4 Slices of Fontina Cheese
Salt
Black Pepper
Garlic Powder
Oregano
Extra Virgin Olive Oil

Preheat the oven to 400.

Butter fly the chops to make a pocket, but do not cut all the way through. Take 2 slices of prosciutto and fontina cheese, and layer it in the pocket. Close the pocket.

Rub the chop with olive oil, and season both sides, with Salt, pepper, garlic powder, and oregano. Repeat for each chop

Heat an oven proof skillet over moderate heat with olive oil, (enough to coat the skillet). Add the chops and sear each side for about 2-3 minutes per side. Transfer the skillet to the oven and let cook uncovered for 20-30 minutes. (20 minutes will render medium rare)

**Variation**
Sometimes, I'll put roasted red peppers in the pocket along with the prosciutto and cheese.

Braised Chicken with Roasted Peppers

3 Red Peppers
3 Yellow Peppers
3 Orange Peppers
1/4 Cup Extra Virgin Olive Oil
10 Drum Sticks
10 thighs
Salt and Pepper
3 Carrots- Diced
3 Celery Ribs- Diced
6 Garlic Cloves- smashed
3 Thyme Sprigs
2 Large Onions- Sliced
2 Cups of White Wine- Something that you would drink
2 Cups of Chicken Stock
Mixed Olives
Italian Parsley

Roast the peppers on the grill until skin is blistering. Place peppers in a paper bag and fold the bag. When the roasted pepper cool, cut them up into strips.

Season the chicken with salt and pepper. In a large pan, heat some olive oil, (enough to coat the pan) and add the chicken in batches, and brown all over, about 8-12 minutes per batch. Transfer the chicken to a roasting pan. Add a little more olive oil to the pan, and add the cut up carrots, celery, smash garlic, half of the onion and the thyme. Cook until the onion is translucent. Removed the vegetables from the pan, and place it over the chicken.

Place the pan over high heat and add the wine, and bring it to a boil. Scrape the bottom of the pan. Pour the wine and chicken stock over the chicken and cover with foil. Let it cook in the oven for 1 1/2 to an 1 3/4. Once the chicken falls off the bone, it is done.

Set the chicken on a serving platter and cover with foil to keep warm. Heat enough olive oil to coat a skillet/pan and add the onion. Cook until tender, (about 5 minutes) Add the olives, and roasted peppers. Pour the juice from the roasting pan into a skillet and heat over high heat for about 10 minutes. Season with salt and pepper. Pour the juice, peppers, onion and olives over the chicken and garnish with parsley.