roasted hebr crusted chicken
By Dennis Bybee in Gourmet foods and fun.....(:> (Files) · Edit Doc · Delete
this recipe was on my menu at my first restaurant in Monterey cali..
it was listed as Chicken Monterey.........
one half fresh chicken breast,,split in half and pounded with a mallet.
2 slices monterey jack cheese.
2 thinly sliced pieces Proccitto ,,this is the Italian cure ham..
fresh chopped herbs,,basil,,thyme,,parsley,oregano,and chives..
sliced and sauteed Crimini Mushrooms sauteed.
Fresh fround black pepper,,i use whole black pepper,then i grind it.course gring..
Sea salt course..
Procedure as follows..
Put the chic.breast on a clean cutting board..get it wet,,this wil keep it from sticking to thr cutting board..lay the the breast down and slice it lenght wise,,this is called ,,Butterflying....pound the breat until it has spread,,it will be thin..about 1/8 inch..
lay the cheese one piece on each side,,add the cured ham and the sauteed musrooms,,sprinkle some of rhe fresh herbs over this,,now close it up by folding one side over the other,,,,pinch the side closed,,,now you have a stuffed portion done..
this is a 2 part cooking procedure..
use a sautee pan,,add a little olive oil,get it hot,,slight ly flour both side id your stuffed chicken breast,,,put in pan,,sautee about 3 min on both sides..
now put the pan in your pre-heated oven at 400 dg.. finish about 15 minutes..
in the restaurant,,,i sautee this,,then i add white wine,,dry,,and fresh squeezed lemon juice,,and i cup chicken stock,,reduce down and add sweest butter and fresh herbs,,this is the sauce to top the stuffed breat with..
try it soon.....Chef Dennis...........(:>
Like · Unfollow Post · February 9 at 6:26am