It's been a week of running around the Bay Area for client work: San Francisco on Tuesday, Palo Alto on Wednesday and Burlingame today. Whew.
With an average of 3 hours in the car each day, I had little bandwidth for meal planning or cooking. Thanks to our flank steak fiesta last weekend we had plenty of food in the house to get through the week, but I was ready to hit the kitchen again.
Thursday night, while chatting with my brother somewhere along Highway 24 in stop and go traffic, he mentioned that he had just finished eating stuffed chicken and asparagus fries for dinner. It sounded so good! Like something I would have ordered at that very minute.
Side note: Have I mentioned my brother's lovely girlfriend is a personal chef and excellent cook? She's the type of person to goes to farmer's markets and picks the very best produce, or who casually takes up a cheese making class. In other words, she is my hero. I'm so excited to learn more from her.
Apple, Goat Cheese & Rosemary Stuffed Chicken
Many thanks go to Mr. McC for patiently defrosting two chicken breasts so we could eat this yummy dish.
2 chicken breasts
1/2 apple, diced
4 ounces crumbled goat cheese
1 teaspoon dried rosemary
1/2 cup flour
2 eggs, beaten
1/2 cup bread crumbs
Preheat oven to 375 degrees.
In a small bowl, mix the apple, cheese and rosemary until it all sticks together well.
Place one chicken breast inside a large food storage bag (or wrap in cling wrap), and pound thin. Repeat with second breast.
Put the first piece of chicken on a piece of foil and spoon half of mixture on top of it. Starting with the narrower end towards you, roll chicken like a jelly roll, and then secure with toothpicks. Repeat with second breast.
For a crispy crust on the chicken, roll chicken in flour, then egg, then bread crumbs and place on lightly greased baking sheet.
Bake for 30-40 minutes until outside is crisped.
1 pound asparagus, cleaned and bottom ends trimmed
1 large egg, beaten
1 tablespoon mayonnaise
2 cups Panko breadcrumbs, lightly crushed
2 tablespoons chopped flat-leaf parsley
1/2 cup shredded Parmesan cheese
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
In a shallow baking dish, whisk together the egg whites with the mayonnaise. In a separate shallow baking dish, combine the Panko breadcrumbs, chopped parsley and Parmesan cheese.
Dip each asparagus spear in the egg mixture until it's thoroughly coated then dredge it in the breadcrumbs, pressing to secure them to the asparagus. Transfer the asparagus to the prepared baking sheet.
Lightly spray the asparagus with cooking spray and bake them for 15 to 20 minutes until golden brown and crispy. Remove the asparagus fries from the oven and serve them immediately with aioli.
What a yummy dinner.
I didn't do a great job of timing my recipes though, so we ate the asparagus fries as a crunchy and hot first course.
We whipped up some mayo with Tabasco for a spicy dipping sauce for the fries too. So good.
The chicken was savory and sweet; the apple, goat cheese and rosemary combining for wonderful stuffing.
I'm working on my presentation skills. The chicken rolls were a bit haphazard (note 5 toothpicks when one or two should suffice), so I garnished with some parsley:)
Thanks for the dinner inspiration, little brother!