Saturday, January 29, 2011

Stuffed Chicken with Potato Galette

Stuffed Chicken with Goat Cheese & Spinach paired with Potato Galette.

Stuffed Chicken with Goat Cheese & Chopped Spinach

3 Boneless chicken breast (no skin)
1/2 cup goat cheese (I get mine from Trader Joe's I only use 1/2 block)
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup chopped spinach (squeeze water out after thawing)
1/2 teaspoon Italian seasoning
1/2 cup Panko & 1/2 cup Italian bread (blend together) crumbs
1/2 flour
2 eggs
1. Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes. Season with salt & pepper.

2. Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl. Add salt & pepper, goat cheese & herbs. mix well and set aside.

3. Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Roll stuffed chicken breast in flour, dip in egg wash and coat with mixed bread crumbs.

4. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides. Bake stuffed chicken breasts in the oven for 25 minutes at 375 deg.

Potato Galette from but I edited the recipe

* 1 tablespoon unsalted butter, melted
* 1 tablespoon vegetable oil
* 3/4 pound red potatoes, scrubbed but not peeled
* 1/4 teaspoon Italian Herb Seasoning from Costco (Giant container but so worth it)

In a small bowl stir together the butter and the oil. In a food processor fitted with a 1-millimeter slicing blade or with a mandoline or similar hand-held slicing device, slice the potatoes thin. Working quickly to prevent the potatoes from discoloring, brush the bottom of a 9-inch cast-iron skillet with some of the butter mixture and cover it with a layer of the potato slices, overlapping them. Brush the potatoes with some of the remaining butter mixture, sprinkle them with some of the Italian herbed mixture, and season them with salt and pepper. Layer the remaining potatoes with the remaining butter mixture and the rosemary in the same manner.

Heat the mixture over moderately high heat until it begins to sizzle, transfer the skillet to the middle of a preheated 450°F. oven, and bake the galette for 25 minutes, or until it is golden and the potatoes are tender. Cut the galette into wedges.

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