|
Chef Don's
Favorite Poultry Recipes
Stuffed Breast of Chicken Provencal
Serves 4
4
Split Chicken Breast
3 oz. Baby Spinach, wilted
4 oz. Sun Dried Tomatoes
2 oz. Roasted Garlic
5
oz. Leeks, sliced
1 oz. Basil Leaves, Chiffanade
Oil
as needed
Salt and Pepper to taste
Preheat oven to 400°. Heat 1 tablespoon of oil in a sauté
pan. Sauté the leeks until opaque. Add the basil and season with
salt and pepper. Pound chicken until they are flat. Cut the edges of
the chicken so they are even. Rub the inside of the chicken with the
roasted garlic. Place a layer of spinach over the garlic. Place a layer
of tomatoes over the spinach. Spread a layer of leeks over the
tomatoes. Roll up and secure with a toothpick. Heat some oil in a
sauté pan. Sear the rolled chicken until golden brown. Place
chicken on a pan and bake in the oven for 20-30 min or until done.
Cover and let rest for 10 min. Slice the chicken and serve. |
Roasted Red Pepper Coulis
Serves 4
2
Red
Peppers
1 cup Chicken Stock
1/ 4
cup Dry White
Wine
1/2 cup Heavy Cream
2
tsp.
Garlic
1 tsp. Oil
Salt & Pepper to taste
Cut the peppers in half and coat with the oil. Roast in a 425° oven
for 15-20 minutes or until dark brown. Peel the peppers and put into a
food processor with the garlic. Put into a pot with the stock and the
wine and reduce by half. Add the cream and reduce until nappé.
Season with salt and pepper and serve. |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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