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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
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In a bowl combine spinach, salt and pepper, olive and cheese mix well wilting spinach.
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Stuff cheese mixture into pocketed chicken
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Wrap each chicken w/ grape leaf and bake covered at 350 for about 40 minutes or until temp is 165 and holding
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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.
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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. |
