Page 43 - Kimberly Hunt and daughter

It was three years after we joined the group that I discov-
ered Irwin (Fickas) had won seven Emmys. We were
We as friends, laugh. settling in to play cards at his and his wife, Jo’s house "Foods from around the world"
when I noticed the statues on their mantle. The game was
By Robert Tussey delayed as I asked him about them and he proudly talked Chef Sanjay Kabadi
at length about his career at Chanel 8 here in San Diego. sanjaykabadi@yahoo.com
We watched a couple of videos he had produced and/or
directed. He showed us photographs taken throughout
his years and reminisced about the many people he had
met while at the station. What we learn about each other
is that we all are special, each of us, and the discoveries
never end.
Card games and dinners with friends seems small conse-
quence against our ever-changing world. But the comfort mozzarella and prosciutto
of that friendship and the warm smiles provide us shelter stuffed chicken breast
and a place of peace. As we gather in lobbies before din-
ner and hug and laugh and greet each other I watch the
faces of those waiting to be seated. Some annoyed, some
indifferent, but in many I see a longing to have what we Ingredients:
have: A circle of compassion and caring – shared openly. • 3 whole chicken breasts, skinned, boned and
This has been lost on most of society. As we move further halved
toward anonymity we leave behind the kindness and trust • 6 slices prosciutto
we once enjoyed as children, only to find a disparate lone- • 6 slices mozzarella cheese
liness and a longing with no name. • 2 cups fresh tomato sauce
Gather together and eat and play and laugh and fill your • 1 cup white wine
heart with each other – we have. • 1/4 cup olive oil
• 1/4 cup fresh chopped parsley
• 2 tsp oregano
• 1/2 tsp thyme
• Salt and pepper to taste

Directions
1) Put the halved chicken breasts between 2 sheets of San Diego
wax paper and flatten them until they are 1/2 inch thick Woman
Advertise in San Diego Woman
2) Arrange the breasts. Skin side down and sprinkle
With 91% of all purchasing decisions made by women, why them with salt and pepper. On each half put 2 slices of
not go right to the source. Advertise in San Diego Women. prosciutto and 2 slices of mozzarella cheese. 43

3) Turn sides of breasts over the filling, roll them and
Contact us today at secure ends with picks.
La Jolla: 858.454.1999
Escondido: 760.738.8700 4) Dust the breasts with flour seasoned with salt and
Fax: 760.738.8866 pepper, brown on all sides with hot olive oil over moder-
for special rates and information. ately high heat.
For a media kit contact us at
advertising@sandiegowoman.com 5) Transfer the chicken breast to an ovenproof dish.

6) Remove the oil from the pan and add wine, reduce
Photography the wine over high heat, scooping the brown bits that
Submit local photographs that depict the beauty of San Diego. cling to the bottom of the pan, for a minute, this process
Photo credits will be proudly displayed with your pictures. is called glazing.

7) Add fresh tomato sauce, oregano, thyme, salt and
Letters from our readers make us smile! pepper to taste.
Share your thoughts on our articles and include suggestions
for future topics. San Diego Woman is your magazine, we 8) Simmer for 2 minutes, pour the sauce over the chick-
want to hear from you! en breast and bake in a preheated oven at 350 degrees
for 15 minutes. Garnish with fresh chopped parsley.

9) Serve with a side of fresh steamed veggies and but-
termilk mashed potatoes
Issue 1, 2009