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Chicken Lafayette




Source of Recipe


851 Savannah Resturant, Charleston SC


List of Ingredients




4 Boneless, Skinless Breasts
1/4 C Andouille in 1/4 inch dice
4 - 5 T Olive Oil or Mix of Olive Oil and Clarified Butter
2 T Creole Seasoning
2 Artichoke Hearts, rough chop
1/4 C Roma Tomato, seeded and in 1/4 inch dice
1/4 C “Holy Trinity”
1 T Sliced Black Olives
1 T Chopped Scallions
1/4 C Smoked Gouda, in fine dice or coarsely grated
1/4 to 1/2 C Chicken Stock, White Wine is an option
1 T Chopped Garlic
Toothpicks, Soaked in Water


Recipe



• Pound breasts between sheets of plastic wrap, dust with some of the Creole seasoning and set aside.
• Lightly brown the andouille in a very hot skillet using some of the oil/butter.
• Add the holy trinity and sauté until al dente.
• Add the artichokes, garlic, olives, scallion and sauté just to heat through, adding a little more oil if required.
• Add the tomato and deglaze with the stock, be careful not to add any more than the minimum.
• Let cool to room temperature., then add the Gouda.
• Place 1/4 of the mixture on each breast and roll to conceal any stuffing, then securely toothpick.
• In a hot skillet with the rest of the oil/butter, brown the rolled breasts, and then finish in a 450 degree oven until cooked through, but not dry.