Travel Reference
In-Depth Information
140
140
Chicken Stuffed with
Prosciutto, Pears, and Brie
Make a small pocket in the side of the chicken, approx-
imately 1 inch wide by 1 inch deep. Set chicken aside.
4 chicken breasts (Ask the
butcher for half breasts
with the wing tip attached.
He will cut the wing off
to the nub. This makes a
nicer presentation. Leave
the skin on.)
Sauté onions and shallots in olive oil until translucent
and slightly brown in color (caramelized). Add pears
and sauté quickly. Add fresh thyme and deglaze with
wine or balsamic vinegar. Reduce until almost dry.
Take off heat and cool.
½ small red onion, julienned
2 shallots, minced
1-2 tablespoons olive oil,
as needed
1 brown/Bosc pear, sliced,
skin on
In the pocket of the chicken, press in prosciutto slice.
Add Brie and the pear mixture. Close slit in chicken with
toothpick. Lightly salt and pepper outside of chicken.
½ bunch thyme, minced
2 ounces red wine to deglaze
(or balsamic vinegar)
Heat a heavy skillet and sear chicken on skin side. Re-
move from skillet. Finish cooking in oven, covered for
25 minutes at 375 degrees.
4 thin slices parma prosciutto
(or ham, but the taste will
be different)
1 ounce Brie, skin on,
cut into 4 rectangles
Use some of the extra pear mixture to top chicken
when it comes out of the oven.
Sea salt and white pepper
.
YIELD
,
Serves 4
