Great topic this time as well as our first listener question (Thanks Mom)
Topic: The Basics of Salads
We cover the components of a salad as well as the 3 keys to elevating food and how they relate to salads.
Our “Word of the Day” was Bouquet Garni and Sachet.
Our first listener question was asking for ideas for simple meals on these hot summer nights. Check out below for a simple “Stuffed Chicken Breast Supreme”.
We’d love to hear from you with questions, ideas, or even just to share your thoughts about the show and food in general. Get in touch with us by email, Facebook, Instagram, or Twitter.
Thanks for tuning in and we’ll see you next month.
Stuffed Chicken Breast Supreme
(Courtesy of Family Circle Magazine, 1975)
Makes 8 servings
INGREDIENTS:
- 8 Boneless, Skinless Chicken Breasts
- 6 oz Gruyere Cheese, Shredded
- 1/4 lb Salami, Chopped
- 1/2 c Chopped Green Onions
- 1 Egg
- 3 oz Seasoned Bread Crumbs
- 1/4 c Butter
- 1/4 c All-Purpose Flour, plus extra for breading
- 2 c Milk
PROCESS:
- Butterfly each chicken breast to create a pocket in the side.
- Combine 1 cup of the Gruyere cheese, salami, and green onions in a small bowl.
- Place about 1/4 c of the mixture into the canter of each chicken breast. Secure the open side with toothpicks to hold it closed.
- Set up your breading station with extra flour, 1 beaten egg, and the bread crumbs in separate dishes.
- Roll chicken breasts in flour to coat, then dip in the egg and coat with the bread crumbs.
- Layout coated chicken breasts on a lined sheet pan and bake at 400 degrees until golden brown, about 40 minutes. Chicken should reach an internal temperature of 165 degrees.
- When chicken is about half way done, melt the butter in a medium saucepan.
- Stir in flour and stir to combine. Cook, while stirring constantly, just until bubbly.
- Stir in milk; continue cooking and stirring until sauce thickens.
- Stir in remaining cheese until melted.
- Remove from heat and hold warm until chicken is done.
- When chicken is done, serve with cheese sauce ladled over it.