Spinach Stuffed Chicken Breast
“Airline” Chicken Breasts: 4 each
Spinach (boiled and chopped): 1 lb.
Feta Cheese: ½ cup
Roasted Red Bell Peppers: ½ cup
Kitchen Twine
Salt and Pepper
Spread plastic wrap over a sturdy counter top. Lay out chicken breasts, skin side up. Place another layer of plastic wrap over the top of the chicken. Using a kitchen mallet pound out the chicken breasts until they are an even ¼ thickness. Cut sixteen pieces of 5 inch long kitchen twine. Lay out four pieces of twine horizontally approximately one inch apart from each other. Lay one chicken breast (skin side down) on top of the twine. Sprinkle salt and pepper. In the center of the chicken breast spread a little spinach, feta cheese, and bell pepper. Beginning at the top, bring the two ends of twine together, tighten the twine like you would a shoe lace and tie in a not. Repeat process with the other pieces of twine. Repeat entire process to finish remaining chicken breasts. Place a large sauté pan or skillet on stove top, coat with oil, and heat on high until oil begins to smoke. Carefully put chicken breast in skillet (skin side up). Allow to brown and then gently rotate until all sides are golden brown. Remove chicken breast from the skillet and place a baking sheet. Place chicken in a pre-heated 350 degree oven for 15 minutes. Remove from oven. Using kitchen Shearer cut string from chicken. Serve over soft polenta and chorizo broth with vegetable of your choice.
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Chorizo Broth
Leeks: 1 each
Celery: 3 stalks
Fennel Bulb: 2 each
Yellow Onion: 2 each
Red Bell Peppers: 2 each
Yellow Bell Pepper: 2 each
Roma Tomatoes: 8 each
Chicken Broth: 1 gallon
Chorizo: 3 links
Red Wine Vinegar: 2 cups
Liquid Smoke: 1 teaspoon
Chop all vegetable into ½ inch pieces. Remove chorizo from sausage casing. In a large pot, put a little oil and chorizo. Cook over medium heat until chorizo begins to brown. Add vegetables to the pot. Continue cooking over medium heat stirring occasionally until vegetables become tender. Add vinegar and liquid smoke. Continue to cook until vegetables are extremely tender or mushy. Add chicken broth. Bring to a boil. Reduce to a simmer. Simmer for approximately 30 minutes. Remove from heat and blend thoroughly until smooth. Add salt and pepper to taste.
Soft Polenta
Polenta: 2cups
Water: 2 ½ qts
Butter: ½ lb
Asiago Cheese: 2cups
Salt and Pepper: To Taste
Put water in a large pot with a large pinch of salt and bring to a boil. Slowly add polenta, whisking constantly. When polenta begins to thicken add butter, a little more salt, and pepper. When butter has melted put entire pot into oven. Allow to bake for approximately 20 minutes. Remove from oven and check for doneness. When polenta is soft and creamy and does not taste grainy it’s ready. Whisk in Asiago Cheese.
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