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| ALMOND CRUSTED CHICKEN STACK |
| 1 Serving |
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| Ingredients for Chicken |
2 ea (6oz) Chicken Breast
Flour, as needed
Egg Wash, as needed
3 oz Plain Breadcrumbs
1 oz Toasted Ground Almonds
To taste Salt and Pepper
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| Ingredients for Dijon Shallot Jus |
1 T Butter
1 oz Shallots, Chopped
2 oz Red Wine
1 ea Thyme Sprig
3 oz Veal Stock
1 t Dijon Mustard
To taste Salt and Pepper |
| Ingredients for Mashed Potatoes |
1 ea Large Idaho Potato Diced
1 ea Roasted Garlic Clove
1 ea Rosemary Sprig
2 oz Heavy Cream
1/2 oz Butter
To taste Salt and Pepper
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| Method for Chicken |
| Combine breadcrumbs, almonds and salt and pepper in a small bowl.
Dredge chicken breast in flour, then egg wash, then breadcrumb mixture.
Reserve in refigerator until ready to cook. |
| Method for Mashed Potatoes |
| Boil potatoes in lightly salted water until tender.
Steep heavy cream, garlic, rosemary and butter for 10 min. on low heat, strain reserve.
Drain potatoes and process through a food mill into a bowl.
Wisk in cream mixture until a smooth consistency, season with salt and pepper. |
| Method for Sauce |
| Sweat shallots in butter, add red wine and reduce to 1 teaspoon of liquid.
Add veal stock and thyme to liquid, reduce by half, strain into a small bowl.
Add Dijon and adjust seasonings to taste. |
| Additional Ingredients for Assembly |
1 piece Cooked Applewood Smoked Bacon
4, 1/2 " slices Bosc Pear, Sauteed in Butter
1 slice Brie Cheese
4 Spears Asparagus, Blanched
Peanut Oil, as needed
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| Method for Presentation |
| Fry prepared chicken breast in peanut oil at 350 degrees F until golden brown.
To prepare "stack" - place all of the bacon, pears and brie on one chicken breast, then place in a 350 degree oven until cheese is melted, remove from oven, reserve.
In the center of a plate, place a scoop of the prepared mashed potatoes.
Place the spears of Asparagus atop the potatoes.
Place the chicken breast from the oven atop the Asparagus, then top with remaining chicken breast.
Drizzle sauce atop the chicken breast and plate. |
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