Jocelyn T. Gilliard
Executive Chef Vince Alberici says his stuffed chicken is a very popular entree at large banquet dinners. Here's how he prepares it.
THE ADAM'S MARK'S STUFFED CHICKEN BREASTS WITH MUSTARD SAUCE STUFFED CHICKEN BREASTS 4 six-ounce boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
1 tablespoon minced shallots
6 ounces broccoli florets, minced in a food processor or by hand
6 ounces grated cheddar cheese
4 tablespoons all-purpose flour
1/4 cup milk
1 tablespoon bread crumbs
1 cup sesame seeds
1 quart canola oil (for frying)
Saute shallots in olive oil for 1 minute over medium heat. In a bowl, combine sauteed shallots, minced broccoli and grated cheese.
Pound chicken breast, and season with salt and pepper on both sides. Lay chicken breasts flat on plastic wrap, and place one-quarter of the filling in the center of each breast. Fold the breast around the stuffing and place in the freezer for an hour.
When chicken is nearly ready, thoroughly whisk together the eggs and milk in a shallow dish.
In another shallow dish, mix the bread crumbs and sesame seeds.
Put the flour in a third shallow dish.
Dredge each piece of frozen chicken in the flour, dip into the egg batter, and coat with the bread crumb and sesame seed mixture.
Heat the canola oil in a large, heavy-bottomed pot, and fry chicken breasts for 30 seconds. Drain on paper towels.
Preheat the oven to 350 degrees. Bake the chicken breasts for 45 minutes, or until the internal temperature is 160 degrees.
Serve immediately, with mustard sauce.
MUSTARD SAUCE 2 teaspoons minced shallots
1/2 cup Chardonnay
1 1/2 cups heavy cream
1 tablespoon whole-grain mustard
1/4 teaspoon white pepper
Combine shallots and wine, bring to a boil, reduce the heat to medium and cook until reduced by half.
Add heavy cream, and reduce over medium heat for 10 minutes, or until thick enough to coat the back of a spoon. Whisk in mustard. Season with salt and pepper. Serves 4.
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