Mr Food joins Chef Bud In the Kitchen!

Mr Food and Chef Bud

In The Kitchen with Chef Bud

Mr Food joins Chef Bud In the Kitchen!

Chevre and Spinach Stuffed Chicken
4 – 6 oz chicken breasts
1 cup 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
1/4 # Crimini mushroom
2 cups demi glace or brown sauce
½ cup Mojo’ Tapenade
1 Tbl Creepin Quag™

Procedure:
Place chicken breasts between two pieces of plastic wrap and pound lightly with meat mallet.
Thinly slice mushrooms. The thinner the better.
Coat inside of pounded chicken breast with shredded parmesan cheese.
Place 3 layers of spinach leaves on top of the parm cheeese.
Next place a layer of mushrooms on top of the spinach.

Spread 1 Tbl Tapenade over 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.
Mix hot sauce with 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.

The Sauce:

1 shallot diced fine

¼ cup olive oil

¼ cup Marsala Wine

1 cup Demi Glace ( Thicken Brown stock)

½ Cup Mojo’s Tapenade

Add oil to sauté pan, add shallots and sauté until translucent, caution do not burn, de-glace with Marsala Wine

add the demi glace and tapenade and simmer until thickened .

Place sauce onto plate and place baked chicken breast on top of sauce

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