I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you!

Friday, August 26, 2011


4 (1 to 1 1/2-lbs) skinless, boneless chicken breast
4 thin squares of mozzarella cheese
4 thin squares of prosciutto (Italian ham)
1 tsp paprika
6 tbsp fine dry bread crumbs
2 tbsp grated Parmesan cheese
1/4 tsp garlic salt
1/2 tsp dried oregano
1/2 tsp dried basil
3 tbsp melted butter

Pound each piece of chicken breast to 1/4-inch thickness.

Preheat oven to 350 degrees.

For each chicken roll, layer a square of mozzarella cheese then prosciutto atop each chicken breast. Roll tight to enclose the filling and secure with toothpicks or kitchen string.

In a shallow dish, mix together the paprika, bread crumbs, Parmesan cheese, garlic salt, oregano, and basil to thoroughly combine. Dip the chicken rolls in the melted butter then roll in the crumb mixture to coat all sides.

Place the chicken rolls, seam side down, in a baking dish that has the bottom very lightly sprayed with nonstick cooking spray. Bake at 350 degrees for 25 minutes or until the rolls are golden brown and the chicken juices run clear.