Thursday, May 21, 2020

Spinach Stuffed Chicken Breast aka Chicken Giordano

Spinach Stuffed Chicken Breast

Many years ago I was catering a wonderfully posh event and created this chicken dish to wow the
guests, which it did!  I did find, however, over the years, that many chefs  had similar ideas and I was not the lone creator of this dish.  I used to prepare this with a white wine sauce which was
outstanding.  Last night I prepared the chicken with clarified butter, also very tasty.

Ingredients for 2 breasts:

2 cleaned chicken breasts
1/3 c. Bread crumbs
2 cups fresh baby spinach, stems removed
2 garlic cloves, minced
Zest of 1/4 fresh lemon, chopped
2 T. Chopped Sun Dried Tomatoes, in oil
2 T. Goat cheese
Clarified Butter (Melt stick of butter in 2 c. Measuring cup in microwave.  Spoon off foamy top,
Use the clear yellow center part and discard the white at bottom.)

Method of Preparation:

1.  Drizzle a bit of the oil from the Sun Dried Tomatoes jar into a saute pan, on medium heat.   When hot, add the minced garlic and stir about one minute.  Put the spinach into the garlic oil and quickly toss to coat.  Keep stirring for 1-2 minutes and spinach will wilt.  Remove from heat.  Add the lemon zest and the tomatoes, stirring to combine.  Divide the spinach into two mounds in the pan and top with the goat cheese.  Set aside.
2.  Place the chicken breasts between 2 sheets saran wrap and pound til even and thin, about 1/4".  Sprinkle with kosher salt and grindings of black pepper.
3.  Take each  mound of spinach mixture and place on top of  each chicken breast.  Then tightly roll up each breast, tucking sides and ends in.

4.  Wrap each rolled breast tightly in saran wrap and place in fridge for 15 minutes.
5.  Remove breasts from fridge and roll lightly in bread crumbs, shaking off excess.
6.  Coat bottom of saute pan with clarified butter and heat on medium.  When hot, add the chicken breasts seam side down.  As breasts turn golden, turn so they brown evenly all over.

7.  Place breasts in baking dish, drizzle with a little more clarified butter and finish cooking in a 350* oven for about 10 minutes, or til instant thermometer reads 160*.  Remove from oven.   (The residual heat will bring the breasts up to 165* while resting.)

8.  Slice each breast on the diagonal and spoon over the sauce.

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