4 boneless, skinless chicken breasts, cut in half and butterflied
2 sweet italian sausages (we prefer Colossimo brand)
3 bell peppers (we used one each of red, yellow and orange), sliced in 1/4" rings
2 large shallots, cut in 1/4" slices
1 T. brown sugar
salt and pepper to taste
4 sprigs fresh rosemary, leaves removed and minced, divided
2 lemons, zested and juiced, divided
2 T. honey
8 slices sharp provolone cheese
3/4 cup cream
1/2 cup parmesan cheese
Grill the sausages until they are crispy on the outside and cooked through, then slice into thin medalions. Saute the peppers and shallots in 3 T. olive oil over medium low heat with a lid on, stirring every few minutes. Sprinkle generously with salt and freshly ground pepper, and once they are very soft and lightly browned, sprinkle the brown sugar on and cook with the lid off for another few minutes until nicely caramelized.
Sprinkle each butterflied chicken breast piece with about half the rosemary and lemon zest, as well as some salt and pepper. Grill for 7-8 minutes on each side until cooked through. Baste the last couple minutes of cook time with a couple tablespoons of lemon juice mixed with the honey. Remove to a baking sheet.
On top of each chicken breast layer a generous helping of the caramelized peppers/shallots, several slices of sausage and a slice of provolone. Broil on low for 3-5 minutes, or until the cheese is melted and bubbly.
In the mean time, in a medium saucepan, heat up the cream until just simmering. Stir in the parmesan cheese, remaining couple tablespoons of lemon juice, remaining zest, remaining rosemary and a dash of salt and pepper to taste. Stir over medium low heat until the cheese is melted and well incorporated.
Serve chicken breasts with a generous drizzle of sauce.
8 medium sized red skin potatoes (about the size of a large plum works nicely)
freshly ground pepper
fresh herbs if desired
Boil the potatoes until they are fork tender. Preheat the oven to 425 degrees. Drizzle a baking sheet with olive oil and spread it around with a brush (or your fingers if you're lazy like me) until it's evenly coated. Set the potatoes evenly around the baking sheet and use a potatoe masher to smash each one down about half way until they split open nicely. Generously drizzle more olive oil over each one, then sprinkle with salt, pepper and whatever herbs you want.
Bake at 425 for 30 minutes or until the edges and peels are a nice crispy golden brown. That's what makes these so awesome - the crispy edges!