Tried this recipe tonight from Café Annie in Houston. Served with a salad
of wild greens tossed with a creamy ginger dressing, and a side of steamed
broccoli drizzled with browned butter. We're just now going to have
dessert, a mango ice cream with crisp thin butter cookies. This was a
delightful meal.
Sweet-Potato-Stuffed Chicken Breast
4 boneless, skinless chicken breasts
2 slices bacon, diced
1 medium yellow onion, peeled and diced
1 small sweet potato, peeled and diced
3 cloves garlic, peeled and minced
1 red jalapeño pepper, minced
2 slices of day-old bread
2 Tablespoons parsley, chopped
¾ cup chicken stock or broth
4 Tablespoons butter
Salt and pepper to taste
Preheat oven to 350°F. Cut chicken breasts lengthwise to form a small
pocket and set aside. Sauté bacon in a skillet until lightly brown. Add
diced onion, sweet potato, garlic and jalapeño and slowly sauté until
vegetables soften. Toast bread slices until very dry. Finely chop toasted
bread and add the sautéed vegetable mix. Add ¼ cup of stock to moisten the
mixture. Remove skillet from heat and stir in 2 tablespoons butter and
chopped parsley. Continue to stir stuffing mixture until butter is
completely melted. Add salt and pepper to taste. Spread 2 Tablespoons of
stuffing mixture on bottom of ovenproof pan. Reserve. Stuff each chicken
breast evenly with remainder of stuffing.
Lightly salt chicken breasts. Melt 2 Tablespoons of butter in a very hot
skillet and sear stuffed chicken breast on both sides. Transfer breasts to
ovenproof dish and bake for 20 minutes. When done, remove chicken breasts
to serving plate. Add ½ cup chicken stock to pan, scraping bottom of pan to
loosen any browned bits. Boil rapidly and slightly reduce liquid. Pour over
chicken. Garnish with parsley and serve.
Creamy Ginger Dressing
2 Tablespoons chopped ginger
2 teaspoons chopped celery
1/2 teaspoon maple syrup
6 Tablespoons extra-virgin olive oil
3 Tablespoons toasted sesame seeds
1/8 teaspoon white pepper
1/8 teaspoon celery seed
1/2 teaspoon catsup
3 Tablespoons soy sauce
3 Tablespoons brown rice vinegar
3 Tablespoons water
Place ginger, celery, maple syrup, oil, sesame seeds, pepper, celery seed,
and catsup in a blender and blend. Add soy sauce, vinegar, and water; blend
again until creamy.
--
Wayne Boatwright *¿*
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