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Parmesan Seared Chicken Breast Stuffed with Herbed Boursin Cheese, and Wilted Garlic Spinach. Topped with Sherry Butter Mushrooms and Blistered Cherry Tomatoes with Fresh Basil. Alongside pickled and seared whole baby carrots tossed with fennel and sage and wild rice with aged asiago and fried shallots. 

Stuffed Chicken

1 large Boneless Skinless, organic chicken breast

Filling

2 oz cream cheese- 

¼ tsp garlic powder

¼ tsp dry basil

¼ tsp dry oregano

¼ tsp kosher salt

1tbsp Olive Oil 

3 oz spinach

1 tsp chopped garlic

¼ tsp kosher salt

Before going in oven:

Cooking Spray

½ Cup white cooking wine

Topping

2 tbsp olive oil

¼ tsp kosher salt

2 Tb freshly grated Parmesan

 

Start by either pounding the chicken breast with a kitchen mallet or butterfly open with sharp knife. Season lightly with pinch of salt 

Seperatley mixed the cream cheese until very light and fluffy add dry ingredients and continue mixing until well incorporated. Set Aside

In a hot, non-stick pan, heat olive oil. Add fresh spinach and chopped garlic. Move frequesntly to avoid burning and cook evenly, finish with salt. Remove from heat and set aside  

Spread open the chicken breast- carefully spread the cream cheese mixture, next spread the cooked spinach and garlic on top. 

Carefully roll the chicken, making sure to tuck in the sides as you roll. Set inside a pan that has been sprayed with non stick spray. Add a small amount of cooking wine to the bottom of the pan to add flavor. Season top of chicken with the remaining oil, salt and parmesan.  Cover with plastic wrap and foil. Bake at 350, covered until internal temp is 170. Take our and leave uncovered for 10 min. Heat non stick pan and add remaining Oilve Oil. Let oil get very hot. Place chicken breast seasoned side down for 45-60 seconds until golden brown sear. Set on cutting board. With a Very sharp knife. Slice from the seared side, straight down. Gently plate the chicken pinwheels.   

Blistered Cherry Tomatoes with Fresh Basil

3 oz grape tomato variety

4 leaves of fresh basil chiffonade

1 tbsp olive oil

1/8 tsp kosher salt

 

Slice grape tomatoes lengthwise. Pick the leaves of fresh basil. Stack leaves and roll tightly. Slice down the length of the leaves. Heat olive oil in sautee pan, toss in tomatoes on high heat. Toss continuously until the skins begin to blister, add basil and salt. Toss until incorporated, remove from heat. 

 

  

Sherry Butter Mushrooms

3 Sliced Baby Bella Mushrooms

¼ tsp Olive Oil

¼ cup Sherry Cooking Wine

1 Roasted Shallot

1 tbsp Unsalted Butter

 

Heat oil in non stick pan, once hot add mushrooms. Sautee over high heat until softend and light golden coloring. Add Roasted Shallots, deglaze with wine. Simmer until wine has been reduced by half. Season with salt and finish with cold butter. Remove from heat

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Whole Baby Carrots, lightly pickled. 

6 Whole Baby Carrots

1 cup water

5 cup apple cider vinegar

4 tbsp sugar

1 tbsp sambal

 

¼ bulb Fennel

5 leaves Sage Chiffonade

1tsp butter

1/2 tsp salt

 

 

 

Slice carrots in half lengthwise. 

Simmer all other ingrediants until sugar melts, pour over carrots and cover in airtight container and let sit 1 week.

 

Remove from liquid and pat dry. Cut off the top of the fennel bulb. Peel outer layer. Remove core. Slice in half and then cut into ½ in strips. Melt butter in pan and place carrots sliced side down, to get a nice color. Toss in Fennel and cook until fennel reaches a golden color. Add salt and sage. Give final toss and remove from heat. 

 

 

Wild Rice with Aged Asiago and Fried Shallots. 

½ cup Wild Rice

1 cup water

1 tbsp Butter

½ Shallots Shaved and Fried

2 tbsp Shaved Parmesan

½ tsp Kosher Salt

 

Cook Wild rice to a basic 2:1 ratio. While cooking, Shave shallots into thin strips. Fry in melted butter until almost crispy. When rice is almost finished. (still has some water in it)  add remaining butter, shallots, salt and parmesan. Remove from heat.