| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Dujour12 |
2 |
servings |
INGREDIENTS
| 2 |
oz |
Bacon fat |
| 1 |
tb |
Garlic; minced |
| 1 |
tb |
Shallot; minced |
| 2 |
oz |
Yellow onion; minced |
| 4 |
oz |
Chanterelle mushrooms |
| 1/2 |
c |
White wine |
| 4 |
oz |
Gorgonzola blue cheese |
| 1 |
tb |
Basil; chopped |
| 1/2 |
tb |
Oregano; chopped |
|
|
Kosher salt; to taste |
|
|
Cracked black pepper; to taste |
| 2 |
|
Airline; (12-ounce) chicken |
|
|
; breast, split into |
|
|
; 4, skin on |
| 1 |
ts |
Kosher salt |
| 1 |
ts |
Cracked black pepper |
| 8 |
oz |
Chanterelle mushroom-gorgonzola mix |
| 2 |
oz |
Canola oil |
INSTRUCTIONS
FOR THE PAN ROASTED CHICKEN
For the chanterelle mushroom-gorgonzola stuffing:
In a medium hot sautepan add the bacon fat and saute garlic, shallot and
onions until translucent.
Add chanterelle mushrooms and continue sauteing until tender. Deglaze with
white wine.
Chill and set aside.
In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola,
basil, oregano, salt and black pepper. Fold together until incorporated.
Chill and set aside for later use.
For the pan roasted chicken breast:
Preheat the oven to 350 degrees.
With a boning knife, butterfly at 4 chicken breasts. Stuff each breast with
2 ounces of chanterelle mushroom-gorgonzola mix then tie with butchers
twine to ensure that it stays together.
Season each chicken breast with salt and cracked black pepper.
In a large hot saute pan add canola oil then lay the chicken in the pan
skin side down. Sear for about one minute then turn over and continue
cooking for 30 more seconds.
Place the entire pan in a 350 degreee oven and roast until done. Serve with
onion jus immediately.
CHEF DU JOUR SHOW #DJ9486 BROTHERS RATHBUN
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