A mulligan, so Wikipedia tells me, is when a player gets a second chance to perform a certain move or action. I gather it’s used mostly in sports.
It’s also used quite frequently in my house.
Daniel does something wrong….”Andie I just need a mulligan. I’m sorry; please let me start over.”
I take a few too many liberties with hot sauce and Daniel’s mouth catches fire at the dinner table. I need a mulligan. And a less extreme personality.
Daniel gets frustrated a moment too soon, abruptly yells at me…he begs for a mulligan.
I do that funny thing I like to do where I lick up that last drippety drop of maple syrup before my love has even opened his eyes on Sunday mornings. I ask for a mulligan and then for him to make a quick trip to Safeway and buy more.
Daniel recants to all our friends about that time I picked up hitchhikers and took them to the police station. He’s going to come calling for a mulligan.
I wake him up no less than four times because all five of my previously recorded episodes of The View are positively bla-ring as I cook straight through Saturday and well into Sunday. I need a mulligan and a sound-proof cooking studio.
Daniel forgets to lower the toilet seat and then smack dab in the middle of night I…well, we all know who needs a mulligan after that.
Both of us.
I get a smidge too feisty before dinner and say things that I [should] regret. I silently ask for a mulligan by serving this chicken dish.
It’s fragrant and rich from the basil pesto, creamy and salty from the cheesy center, and made smoky from the smoked ham.
This chicken couldn’t be boring if she tried. The center stays juicy and moist, flavorful beyond flavorful, from all the savory sweet stuffing.
Oh. And it’s lightly breaded. You know how foods become exponentially more lovable when they’re breaded?
I skipped the whole ‘dip the chicken in flour, then egg, then breadcrumbs….’ because, well, it’s a hassle. This dinner, as fancy pants as it sounds, is quick and easy. It makes all ten of those pounds of chicken breast in my freezer more attractive.
Perhaps my best mulligan to date.
Chicken Stuffed with Pesto, Ham, and Fontina Cheese
2 boneless, skinless chicken breasts (~6 ounces each)
2 thick slices smoked ham
1 ounce fontina cheese, grated
2 tablespoons basil pesto
1/2 cup homemade or store-bought seasoned bread crumbs
2 teaspoons olive oil
Butterfly each chicken breast by slicing it thinly open like a book, taking care not to slice completely through both sides of the breast. Evenly distribute the ham, cheese, and pesto among one side of each opened chicken breast. Fold the empty sides over to cover the filling. Dredge each filled chicken breast in a shallow bowl filled with the breadcrumbs. Place them on a greased wire rack set on top of a roasting pan. Lightly brush the tops with the olive oil and bake for 20 minutes at 400 degrees F.