Apple & Fontina Stuffed Chicken with Walnuts, Bacon and Frisee |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Wonderful company dish - very impressive. I got this from my executive chef several years ago. He was very talented and I love this dish, especially in the summer time. You need to marinate the chicken for six hours, so make sure you start a day ahead. Serve this with your favorite chardonney. Ingredients:
3 fuji apples, peeled,cored,sliced,grilled and chopped |
1 cup grated fontina cheese |
2 tablespoons pineapple sage or 2 tablespoons regular sage, chiffonade |
6 boneless chicken breasts, w/skin,pounded into 6 x 5 inch rectangles |
1/2 cup extra virgin olive oil |
2 tablespoons chopped fresh tarragon |
3 tablespoons chopped fresh thyme |
1 cup brown chicken stock |
1/2 lb thick slab bacon, cut into 1/4 pieces,cooked until crisp and golden |
1 red onion, sliced & grilled |
1 lb assorted green beans, blanched |
2 heads frisee |
1/2 cup toasted walnuts |
1 1/2 teaspoons dijon mustard |
1 teaspoon chopped shallot |
1 tablespoon sherry wine vinegar |
1 tablespoon cider vinegar |
1/4 cup extra virgin olive oil |
2 tablespoons walnut oil |
chives, for garnish |
Directions:
1. Heat oven to 375 degrees.
2. Soak 6 wooden skewers in water for at least 30 minutes.
3. Combine the apples, cheese and sage.
4. Lay the chicken breast on a work surface, skin side down.
5. Season with salt and freshly ground black pepper.
6. Put about 1/4 c.
7. apple mixture on the chicken, fold lengthwise and seal with a skewer.
8. Repeat with remaining chicken breasts.
9. Reserve any excess stuffing.
10. In a shallow dish combine the olive oil and herbs.
11. Add the chicken and toss to coat.
12. Marinate, covered in the refrigerator, for 4- 6 hours.
13. For the vinegarette: whisk all ingredients except oils.
14. Slowly add oils, whisking until emulsified.
15. Season to taste with s& p.
16. In a large saute pan heat 1 tbl.
17. oil.
18. Season chicken with salt and pepper.
19. Brown the chicken on all sides, about 3 minutes per side.
20. Transfer to a roasting pan and bake until just done, 10- 12 minutes.
21. Meanwhile, discard the fat from the saute pan and add the stock.
22. Bring to a boil, stirring and scraping up any brown bits.
23. Add the bacon, red onion, beans and s&p to taste.
24. Transfer to a large bowl.
25. In a seperate bowl, toss the frisee, toasted walnuts, vinaigrette.
26. Toss into the bean mixture with the reserved stuffing.
27. Divide between 6 plates.
28. Remove the skewers from the chicken breasts and cut each breast in half on the bias.
29. Arrange ontop of the frissee mixture and garnish with chives.
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