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Boothbay Harbor Chicken Kiev

By Chef Randall Colman Inn Between Restaurant Camillus, NY

1/6 cup Green peppers, diced, blanched ¼ cup Pimentos, dicedShallots, minced, blanched—1 Tbsp. 1 cup Sweet butter 1 tsp Fresh thyme leaves 2 tsp Lemon juice Salt and pepper—to taste 2/3 cup Lobster meat, cooked, coarsely chopped 5oz slice-6 each Boneless chicken breast, skinless 6 each, large Spinach leaves 1/8 cup Butter Ritz cracker crumbs-as needed 2-1/2 Tbsp Flour 1 Tbsp.Paprika 1-1/4 cup Milk 1/4 cup Sherry wine

Cream together butter, pimentos, green peppers, shallots, thyme, lemon juice, salt and white pepper. Mix butter with lobster.

Pound chicken breast to a uniform thickness. Place spinach and pound lightly to secure in place. Place equal amounts of lobster/butter mixture on each chicken breast. Roll up and secure with toothpicks or butcher twine. Melt butter and brush on chickens.

Sprinkle with cracker crumbs, place on tray to bake. Bake 375 degrees oven for 25 minutes. Remove toothpicks or twine.

For Sauce: Melt butter in saucepan, add flour and paprika. Cook 3-4 minutes while stirring over medium heat. Add milk slowly while stirring continuously until mixture thickens, add sherry wine. Simmer sauce for 20 minutes. Stir butter that seeps out of baked chickens into the sauce.

To Serve: place 2 oz. of sauce on plate. Slice each chicken to 5 slices and fan on top of sauce. Serve rice pilaf and vegetable jardinière.

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