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Chicken Crevasse Recipe


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





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




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.




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