Coco’s Birthday Extravaganza Dinner

Chevre and Spinach Stuffed Chicken
4 – 6 oz chicken breasts
2 cups Panko bread crumbs (Japanese style bread crumbs)
2 eggs beaten
1/2 cup shredded Parmesan cheese
4 oz chevre cheese
1/4 fresh baby spinach leaves
2 cups demi glace or brown sauce
1 cup Mojo’s Tapenade
1 Tbl Creepin Quag™

Place chicken breasts between two pieces of plastic wrap and pound lightly with meat mallet.
Coat inside of pounded chicken breast with Creepin Quag Hot Sauce and shredded parmesan cheese.
Place 3 layers of spinach leaves on top of the parm cheeese.
Next place a layer of Mojo’s Tapenade on top of the spinach.
Place 1 oz of chevre shaped into a small log into the center of the chicken breast.
Fold in ends of chicken and tuck the ends into the center.
Place stuffed chicken breast seam side down onto a baking dish.
Take beaten egg and liberally brush each stuffed chicken.
Coat each stuffed chicken with bread crumbs.
Bake chicken in a 375 degree oven for 25-40 minutes until an internal temperature of 160 degrees has been reached.



Mushroom Maderia
1/4 cup olive oil
2 shallots diced fine
1/4 dried forest  mushrooms
1 cup Maderia wine

1 cup white wine
2 cups thicken brown stock (Demi Glace)

Procedure :

Add 1 cup white wine to dried forest mushrooms, heat for 3-4 minute an left sit for 10-15 minutes, drian mushrooms reserving mushrooms wime mixture, reduce to 1/4 and add to brown stock
Place olive oil in sauté pan over medium high heat
Add shallot and sauté until translucent
Deglaze pan with Maderia and reduce by half
Add Demi Glace and season with salt and pepper

Cheesy Garlic Mashed Red Bliss
2 # Baby Red Potatoes
4 garlic cloves whole
1 cup cheddar cheese grated fine
1 cup milk warmed
1/2 cup heavy cream
1/2 sour cream
1 tsp Creepin Quag™ Hot Sauce

Boil potatoes until just tender
Add to food processor or whip with a mixer until fluffy
Warm milk with whole garlic cloves, add heavy cream and Hot sauce
Discard whole garlic cloves
Whip in milk mixture, add sour cream and cheese and mix

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