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Berwind Peppered Chicken




Source of Recipe


The Landmark Restaurant at The Melrose Hotel


List of Ingredients




· 1 ea. Chicken breast, boneless skinless (9 oz. Avg.)
· Table grind black pepper, dustless – as needed
· 2oz. Zucchini, medium, washed and julienne
· 2 oz. Yellow squash, medium, washed julienne
· 1 oz. Red onion, peeled and julienne
· 1 oz. Roam tomato, washed, quartered, seeded and julienne
· 1 tsp. Herbs de Provence, dried
· 1/4 cup white wine, Chablis
· 2 tbsp. White balsamic-orange vinaigrette
· 1 1/2 cups mesclun mix, washed and spun dry
· 5 pcs. Red Belgian endive, cleaned
· 1 tbsp. Herb infused oil
· 1 tbsp. Beet puree
· 2 tbsp. Olive oil
· Kosher salt and white pepper to taste


Recipe



Heat a saute pan with olive oil and place atop stove over high heat. While pan is heating, season the chicken breast with salt on both side and heavily coat presentation side with pepper. Place pepper side down into hot saute pan and sear until breast is lightly caramelized. Turn the chicken over and place into oven until fully cooked through, approximately 7-10 minutes at 375 degrees. Remove chicken from the oven and allow to rest for a minute while garnishing the plate. On a 13" dinner plate place the oils in a alternating "dot" fashion on the outside border of the plate. In a saute pan with olive oil, saute the zucchini, yellow squash and red onions until just wilted and season with salt, pepper and herbs. Deglaze the pan with white wine and remove from the heat source, add the tomatoes and mix thoroughly. Lift the vegetables out of the sate pan and towel pat onto a paper towel, place in the back center of the plate. Slice the chicken breast, pepper side up on a bias from small to large end, against the grain. Fan the chicken breast around the vegetables. Season the endive and lettuce with the vinaigrette and place the endive on the backside of the vegetables and then top the dish with the mixed greens. Clean the plate and serve.