Recipes

Stuffed Chicken Breast with Spinach and Quince Sauce

Chef David Machado
Chef de Cuisine Jennifer Buehler

1 tbl olive oil
1 each chicken breast, wing tip and rib bone removed, stuffed with goat cheese, ricotta and herb mixture
1 tsp chopped garlic
2 oz cooked spinach
1 tbl of quince paste (membrillo)
2 oz dry sherry
2 oz reduced veal or brown chicken stock
salt and pepper

1. Heat the 1 tbl of oil in a sauté pan. Season and lightly flour the chicken breast and place in the pan skin side down. When it has reached a dark golden color, flip it over and place in a hot oven for about 15 minutes until cooked through.
2. In a separate sauté pan heat 2 tbls of olive oil and the garlic and cook until just beginning to color. Add the spinach and sauté for about another minute. Season well with salt and pepper.
3. Mound the spinach, draining the excess liquid away, in the center of a warm plate. Remove the chicken from the oven and place on the spinach.
4. Deglaze the pan with the sherry and burn off the alcohol. Add the quince paste and the brown stock. Reduce by half and pour over the chicken.

Goat Cheese Stuffing:

16 oz of fresh goat cheese
8 oz of well-drained ricotta cheese
1 tbl each of chopped parsley, thyme, rosemary and sage
salt and pepper

Blend the above ingredients and season well with salt and pepper. Cut a pocket in the chicken breast and using a pastry bag and tube stuff the inside of the breast with 2 oz of the cheese and herb mixture. Do not overstuff.