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Italian Stuffed Chicken Breast




Source of Recipe


Good Things Utah
Italian Stuffed Chicken Breast

http://video-static.clipsyndicate.com/zStorage/clipsyndicate/69/2011/04/22/05/45/9b1ab84a691b7392ad0d488d593dc04c.dwfdegmdvchhdpmopwxk.jpg

Served with pan seared potatoes, vegetables and a tomato and olive sauce
by: Chef Bernhard Götz, Little America Hotel

Ingredients:

Chicken:
2 (5 oz.) Chicken breast
1 cup Italian sausage raw
2 Tbsp. Parmesan grated
4 Tbsp. Fresh spinach chopped coarsely
2 Bacon sliced
Seasoning salt to taste

Tomato and olive sauce:
2 Tbsp. Diced onions
1 Tbsp. Olive oil
1 tsp. Garlic chopped
½ cup Diced tomatoes
2 Tbsp. Tomato pureé
3 Tbsp. Red wine
½ Tbsp. Capers
1 Tbsp. Sliced black olives
1 Tbsp. Sliced green stuffed olives
1 pinch Italian seasoning blend
Salt and pepper to taste
1 dash Hot sauce

Vegetable and potatoes:
8 Asparagus blanched
6 Carrot sticks blanched
2 Red jacket potatoes sliced
1 Tbsp. Olive oil
1 Tbsp. Diced onions fine
1 Tbsp. Fresh chives sliced for garnish
Preparation:

Set up all ingredients by recipe group i.e. chicken, sauce and vegetables

Step one:
Take Italian sausage mixture and add the parmesan and spinach.
Mix well together.
Take double chicken breast and season on both sides.
Lay skin side down on parchment paper and place ½ cup of sausage mixture in center of breast.
Roll up and wrap one slice of bacon around the breast.
Sear the breast in sauté pan on all sides and place pan in oven to bake at 350"F for 20 to 25 minutes until internal temperature reaches 150"F.

Step two:
Blanch all vegetables and potatoes and put aside for later.
Note the potatoes should be a little al dente--all vegetables need to be al dente.

Step three:
To make the sauce put the olive oil in a sauce pan and sauté all ingredients in the following order:
Garlic, onions, diced tomatoes, tomato paste, red wine and Italian seasoning.
Let simmer for 5 to 8 minutes then add the capers, olives and adjust the seasoning to taste.

Step four:
When the chicken is done take out of the oven and let rest for 5 minutes.
Sauté the potatoes and diced onions in olive oil. Season with salt and pepper and sauté until golden brown.
Heat the vegetables in a water bath or over a steam bath.

Arrange vegetables and potatoes on plate then place the sauce next to the potatoes and slice the chicken into 4 pieces and arrange neatly on plate.
Be as creative as you would like!