| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Asian |
|
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Russet potatoes; about 1 pound |
| 4 |
tb |
Olive oil |
| 3 |
tb |
Unsalted butter |
| 4 |
|
Skinless boneless chicken breasts, about 1 pound |
|
|
Salt and pepper; to taste |
| 3 |
tb |
Chopped shallots |
| 1/4 |
c |
Pitted Greek Calamata olives, coarsely chopped |
| 1/4 |
c |
Dry red wine with dark rich color (such as Syrah) |
| 1/2 |
c |
Chicken stock |
| 6 |
|
Washed & julienned basil leaves, (6 to 8) |
|
|
Fried spinach leaves; for serving |
INSTRUCTIONS
Preheat an oven to 425 degrees. Wash and peel the potatoes. Fill a bowl
with cold water and slice the potatoes into paper thin slices on an Asian
vegetable slicer or on the wide slicer of a cheese grater. Put the cut
potato into the ice water and set aside. Heat 1 tablespoon each of oil and
butter in a large saute pan. Season the chicken breasts with salt and
pepper and add to the hot pan. Brown the chicken to a light golden color
over moderately high heat. Turn the chicken to brown the second side, then
remove the breasts from the pan, place in an oven proof dish and set aside.
Add the shallots to the hot pan and saute for 1 minute. Stir the olives
into the shallots, add the wine, and cook for 1 minute before adding the
chicken stock. Cook for 1 minute and then turn off the heat. Drain the
potatoes and dry on paper towels. Toss the potatoes in a bowl, with the
remaining olive oil, making sure they are evenly coated, and season with
salt and pepper. Wrap each chicken breast completely in sliced potato.
Overlap the slices across the width of the chicken. Place the potato
wrapped chicken into the oven and roast for 12 to 14 minutes or until the
potato has cooked to a crisp golden brown and the chicken is fully cooked
but still moist. As the chicken finishes cooking, reheat the sauce, cook
for 6 to 7 minutes then add the basil. Swirl in the remaining butter and
spoon around the chicken. Serve with fried spinach leaves.
Yield: 4 servings
c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW #ML1B20
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #815 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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