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Mipkuzola & Oka filled Chicken Breast, Pan Seared & Maple Glazed, Mustard Jus Lié. Presented Braised Belgian Endive Details: Preparation time: 20 Minutes Cooking time: 1 Hour 15 Minutes Ready Time 1 Hour 35 Minutes Ingredients - Mipkuzola & Oka filled Chicken Breast, pan seared & Maple Glazed Chicken Breast (Boneless - 5oz) - 4 ea Mipkuzola - 4 slices Oka - 4 slices Chili Powder - 1 tsp Garlic - 2 clove Greek Seasoning - 1 tbl spoon Maple Syrup - 2 tbl spoon Olive Oil Salt Pepper to taste Ingredients - Mustard Juslie Chicken Stock - 16oz Chicken Bones (Browned) - 8 oz Mirepoix - 4 oz Corn Starch - 1 tbl spoon Mustard - 1 tbl spoon Salt Pepper to taste Ingredients - Braised Belgian Endive Belgian Endive - 4 ea (trimmed, leaving the root ends intact and halved lengthwise) Lemon Juice - 1 ½ tbl spoon Unsalted Butter - 3 tbl spoon Mirepoix - 2 tbl spoon Sugar - 2 tsp Chicken Broth - ¾ cup Salt Pepper to taste Directions: Method for Mipkuzola & Oka filled Chicken Breast, pan seared & Maple Glazed: 1. Butterfly the Chicken Breast and stuff it with1 slice of Mipkuzola and 1 slice of Oka. 2. Make a marinade with Olive oil, garlic, chili powder, Greek seasoning, salt and pepper. 3. Marinade the chicken for a minimum of 30 mins. 4. Sear the Chicken in a pan and brush with Maple Syrup and finish it in the oven till the internal temperature reaches 180 F Yield - 4 Portions Method for Mustard Juslie: 1. Combine Stock, bones, mirepoix in a stock pot.. Simmer for 1 hour. 2. Add mustard and reserved drippings from the Roasted Chicken. Strain. 3. Re Heat and combine with Corn Starch. Simmer and adjust seasoning. Yield: 1 cup Method for Braised Belgian Endive: 1. In a Heavy Pot combine the endives, cut side down, in two layers, the lemon juice, butter, salt, sugar and the broth. 2. Cover and bring the liquid to a boil. Simmer for 20 to 30 mins or till tender. 3. Serve with the mirepoix as a garnish. Yield: 4 portions
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