Shelly's Recipe

CHICKEN BREASTS WITH HERB STUFFING

Category: Chicken

1 tbsp chopped garlic
2 cups baby spinach
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tbsp chopped fresh tarragon
2 tbsp fresh bread crumbs
1 tsp orange zest
2 tbsp orange juice
1 tbsp Dijon mustard
Salt and freshly ground pepper
3 tbsp olive oil
4 boneless chicken breasts, skin on

Sauce
1/4 cup fresh orange juice
1/2 tsp grated orange zest
1/4 cup dry vermouth
1/2 cup whipping cream

Preheat oven to 425. In a food processor or by hand, combine garlic, spinach, parsley, chives, tarragon, bread crumbs, orange zest, orange juice, mustard, salt, pepper and 2 tbsp olive oil. Reserve 1 tbsp oil to fry chicken.

Insert a sharp knife into the thick end of each chicken breast and cut a lengthwise pocket three quarters of the way across chicken breast. Lay breast flat open and spread with about 2 tbsps spinach mixture. Fold breast back together. Season breasts with salt and pepper. Reserve any leftover spinach mixture.

Set ovenproof skillet on medium-high heat and add remaining oil. Add chicken, skin-side down and fry until crisp and golden, about 2 minutes. Flip breasts over and place skillet in oven. Bake for 15 to 20 minutes or until juices run clear.

Remove chicken from skillet. Skim any fat and add orange juice, orange zest and vermouth. Bring to boil scraping up any sticky bits on the base of pan. Reduce until syrupy, about 1 minute. Add cream and bring to boil. Stir in reserved spinach mixture. Reduce until slightly thickened. Season to taste. Serve chicken over vegetable confit and drizzle with sauce. Garnish with herb fritters (recipe follows). Serves 4

Vegetable Confit
2 tbsp butter
1 1/2 cups red potatoes, diced into 1/2-inch cubes
6 garlic cloves, peeled and halved
2 cups morel mushrooms, sliced in half
1/2 cup asparagus tips
1 cup peas
Salt and freshly ground pepper
2 tbsp chopped fresh chervil

Heat butter in skillet over medium heat. Add potatoes and saute for 1 minute. Add garlic, cover and cook 5 minutes or until potatoes are tender. Add morel mushrooms and asparagus tips and saute for 2 minutes or until asparagus is tender crisp. Add the peas. Cook 1 minute longer or until heated through. Season with salt and pepper. Divide confit into 4 portions on 4 plates. Serve chicken breasts on top of confit. Sprinkle with chervil. Serves 4

Note: Morel mushrooms must be well rinsed because they retain grit. Put them in a strainer, run cool water over them and shake the strainer as you rinse. Pat dry with paper towels and use immediately. If morels are unavailable use oyster mushrooms.

Herb Fritters
1/4 cup flour
1/4 cup sparkling water
Salt and pepper to taste
12 sprigs fresh mint leaves
1 1/2 cups vegetable oil

In a small bowl, mix flour and sparkling water. Season with salt and pepper. Dip mint into batter, shaking off excess.

Heat oil until a cube of bread fried in the oil turns brown in 15 seconds. Fry mint leaves in hot oil for 15 seconds, gently turn over and fry another 15 seconds until lightly golden. Drain on paper towels.
These fritters may be made several hours ahead and reheated on a baking sheet in a 350 oven for 3 minutes. Makes 12 fritters