Chicken Crevasse Recipe

Chicken Crevasse Recipe
By

This is a unique dish I prepared will working on a hotel river barge out of New Orleans

 

Ingredients

Ingredients 

 

8 oz fresh spinach

1 tsp garlic

1 tsp kosher salt

1 tsp white pepper

2 oz olive oil blend

6 oz sharp cheddar cheese

3 oz sun dried tomatoes, rehydrated & julienned

1/3 cup toasted pine nuts

1 egg, beaten

4  5 oz boneless, skinless, fresh chicken breast

 

Supreme Sauce

5 tbsp clarified butter

5 tbsp flour

1¼ cup hot milk

½ cup chicken broth

1 tsp salt

1 tsp white pepper

1 tsp lemon juice

¾ cup heavy cream

4-8 tbsp whole butter

2 oz fresh chervil, chopped

 

 

Directions

Procedure for chicken:

 

Heat grill to medium-high heat. Grill chicken on each side about a minute, just to mark them.

 

Heat medium sauté pan. Sauté spinach with oil, garlic, salt and pepper. Place spinach in large stainless steel bowl. Mix with cheese, peanuts, tomatoes, and egg.

Whisk until all is combined.

Preheat oven to 350 degrees

 

Cut a deep slit in the side of breast. Divide the mixture and stuff into the breasts (do not overstuff). Wet hands and clamp the opening of breast,

 

Bake in oven on small parchment lined sheet pan for 20 minutes or until chicken has reach an internal temperature of 165 degrees. Remove from oven.

 

Procedure for sauce:

 

Heat clarified butter in small stock pot. Blend in flour to make a white roux. Add the hot milk and whisk until smooth. Whisk in chicken stock and half the cream. Boil for two minutes. Thin with more cream. Remove from heat and whisk in whole butter. Add salt, pepper, and lemon juice to taste. Strain through a chimwa. Add chervil.

 

Plating:

 

Drizzle sauce around back half of the plate and place chicken in the center of the plate.

 
 

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.