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Kalamattaq Stuffed Chicken
Breast with White Balsamic Reduction
with
Chef Rick, CEC, CSC, CCC of Mobile Chef 813-244-8586. For
more great dinner idea’s go to
www.mobilechef.net
Ingredients
4 each
chicken breast, pocketed
4 ounces
kalamata olive, chopped
4 ounces
goat cheese, flaked
4 ounces
fresh spinach
salt and
pepper
4 each grape
leaves
4 ounces
white balsamic vinager
8 ounces
butter
8 ounces
heavy cream
4 fluid
ounces chicken stock
1 tablespoon
sugar
raddish, cut
in rounds thin
Servings: 4
-
In a bowl
combine spinach, salt and pepper, olive and cheese mix well
wilting spinach.
-
Stuff
cheese mixture into pocketed chicken
-
Wrap each
chicken w/ grape leaf and bake covered at 350 for about 40
minutes or until temp is 165 and holding
-
Make the
sauce in a saucepan combine balsamic vinegar, sugar and
chicken stock bring to a simmer add butter and heavy cream
bring to a slow boil.
-
Pan up
chicken 2 to a row, ladle sauce around chicken ad top each
breast w/ radish rounds
Per Serving
(excluding unknown items): 1330 Calories; 111g Fat (75.7%
calories from fat); 72g Protein; 9g Carbohydrate; 1g Dietary
Fiber;417mg Cholesterol; 1613mg Sodium. Exchanges: 10 Lean Meat;
1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 16 Fat; 0 Other
Carbohydrates.
 About the Chef
Chef Rick has been cooking since the
age of nine. It started when both his parents found out that he
had an uncanny knack for kitchen creations. Both parents were
working full time, rushing home by 6 P.M. to feed the troops (a
family of six). They were desperate to find a less stressful
solution. They began delegating food prep days to Rick and his
sister. It was during this forced labor movement that Rick
discovered the love of cooking. Since then he has honed his
culinary skills with countless classes, schools and accredited
programs, mixed together with practical hands-on work experience
Rick started his education at the
local collage at the age of 16, taking cooking classes after
school and working for a premiere hotel as a grilladarian part
time. After that, he attended Western Culinary Institute. He
has culinary training in various ethnic and cultural tastes
including Jewish, Southern, Japanese, Chinese, Korean, Homestyle
and Classic Nouvelle to name a few.
Chef Rick has worked for top
restaurants, catering companies, and hotels, becoming certified
as a professional Sous Chef, after which he turned his attention
to long term health care. He learned multiple dietary
specialties ranging from low calorie diets, to mechanically
altered diets. He then became a certified dietary manager.
Chef Rick’s latest admission to his
culinary achievement is becoming a personal chef after
completing extensive training with the American Personal Chef
Association.
As your P.C., he will strive to
bring to you the very best in meal satisfaction. It is a love
and a passion within Rick that comes out greatly in his food
preparation. His personal philosophy is that cooking should be
fun and delicious. After all food is the spice of life!
Chef Rick is a member of the APCA,
IACP, and ACF organizations. Chef Rick is Certified Serve Safe
under the National Restaurant Association Education Foundation.
Visit:
www.mobilechef.net for more information. |
