Jan 8, 2009

Café Luna
Chicken Stuffed Under the Skin

Cooked Stuffing:
1 cup Shredded fresh Zucchini
1 cup Shredded fresh eggplant
1 cup minced fresh chopped mushrooms
1/4 cup minced fresh red bell peppers
1/2 cup Fine Shredded fresh carrot
1/4 cup minced fresh green onions
1 cup minced white or yellow onions

In a large saute pan, add 3 TBL. olive oil, and 1 TBL. melted butter and heat until almost smoking. Add all the fresh minced vegetables listed above, and stir fry until wilted, about 5 - 10 minutes, making sure you keep tossing the vegetables so they do not over cook. Set vegetables in a strainer, and let strain and cool for about 1 hour until vegetables are cool. Reserve strained juices.

2 cups cream cheese, softened in micro-wave
1 cup Feta, Cojilla or Dry Mozzarella cheese, crumbled
1 cup Shredded Parmesan cheese
2 TBL fresh parsley, minced
2 TBL fresh minced basil
1 TBL fresh tarragon, or 1 tsp. dry
1 TBL fresh minced thyme, or 1 tsp. dry
2 tsp. fresh minced oregano, or 1/4 tsp. Dry
Salt and pepper to taste

1. Combine ingredients with cooled vegetables and taste for salt and pepper. Adjust seasonings. Cool.

Per order:
Pre-heat oven to 375°.

10 oz. Airline Breasts (see your butcher)
or a 8-10 oz. Chicken breast with skin on

2-3 TBL Cheese/vegetable stuffing (above)

1. Lift skin next to wing joint and insert fingers to lift skin from meat without disconnecting to form a pocket. Rotate finger around inside opening.

2. Insert about 2-3 TBL stuffing into skin pocket, flattening out the stuffing evenly, making sure not to let it seep out the sides of the chicken. Refrigerate until ready to cook.

3. In a pre-heated (convection is great but not necessary) oven, place chicken stuffing side up in a non-stick pan, or a lightly oiled sheet tray. Brush chicken breast with melted butter and roast for about 20 minutes or until golden and cooked through.

To Serve:
1. Place baked chicken breast on bed of rice, at a 45° angle, wing area facing upwards.

2. Drizzle with about 2 oz. of Shallot Butter Wine Sauce, and dust with minced parsley.

Serve immediately with sharp knife.

Shallot Butter Wine Sauce:
2 cups minced fresh shallots
½ cup minced fresh garlic
1-750 ml. Bottle dry vermouth or dry white wine
1 # unsalted butter
4 cups rich chicken stock
2 cups heavy cream

To a heavy bottomed sauce pan, add shallots, garlic, wine and butter to pan, bring to boil and reduce heat to medium. Reduce by ½, about 20 minutes. Add chicken stock and again reduce by ½. Add cream, bring back to boil, and cook about 5 minutes, stirring and tasting. Add salt if necessary. Keep warm for service, and reheat when needed.

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