Sun-dried Tomato Ricotta Stuffed Chicken w/ Spinach Couscous
Sun-dried Tomato Ricotta Stuffed Chicken
w/ Spinach Couscous & Marinated Artichokes.
Ingredients:
Sun-dried Tomato Ricotta Stuffing
Simple mixture that will be used to stuff the chicken but can be easily used in other recipes as pasta fillings, hor’ dourves, baked ziti, etc.
Sun-dried Tomato Ricotta:
Makes enough for one small pastry bag
Ricotta 320g
Sun-dried Tomato 25g
Honey 1 Tbsp
Black Pepper 1 Tbsp
Salt TT
Spinach Couscous
to obtain the green vegetable driven couscous, I blanched a large handful of spinach and 1 bunch of parsley. Afterwards, I took it to the blender along with apple cider vinegar, vegetable stock, and salt to taste. Strain and allow to drip completely, periodically squeezes as much juice out as possible.
Spinach Couscous:
Makes 1 qt
Israeli Couscous 1 Cup
Water 2 Cups
Spinach Juice 1 Cup
Spinach Paste 1 Tbsp
Butter 2 Tbsp
Fennel 35g
Onion 10g
Garlic 2 Cloves
Apple Cider Vinegar 2 tsp
Salt TT
Special Prep:
Marinated artichokes
Herb Oil
Fennel Fronds
Micro Radish Sprouts
Method:
Stuffing the Chicken:
For the Chicken, you want to start off by laying it flat and covering it with plastic wrap. This will be used to avoid any type of mess that may occur when pounding out your chicken.
Uncover the chicken and place a good healthy portion of the sun-dried ricotta mixture and roll it into a cylinder shape, making sure to tuck in all ends. Lay chicken on plastic wrap and tighten chicken by twisting the ends. Allow to sit in the fridge for up to an hour.
Stuffed Chicken Continued:
Breading the Chicken
Remove your chicken from fridge and using your standard seasoning procedure of flour, egg, breadcumbs, bread the chicken. Personally, I like to use Panko breadcrumbs to get a really light and crispy skin and I season it with a bit of old bay, and ground fennel.
Spinach Couscous:
Follow the directions on your selected brand of Israeli couscous. Strain any access water and set couscous to the side. In stock pot, heat canola oil over medium heat and sweat down, fennel, onion and garlic until soft, and translucent. Turn up heat to medium high, then proceed to add in couscous. Using rubber spatula, evenly coat couscous with fennel mixture. Season lightly. Add full cup of spinach juice and bring up to simmer Once simmering, stir in cold butter to form a saucy couscous. Season with apple cider vinegar, salt, and pepper to taste. Keep Covered.
Assembly
to assemble this dish fry chicken at 365 F until golden brown and fulled cooked, roughly 5-6 minutes. Remove from oil and place on paper towels. Season lightly with salt, allow excess oil to drain. While chicken is resting, re warm up couscous. Add more spinach juice to thin of sauce if needed. Using serrated knife, cut chicken into even slices while keeping the chicken fully together, holding sun-dried mixture inside. Place couscous in center of bowl and top with sliced chicken, while using a spoon to catch any ricotta trying to drizzle out. Place marinated artichokes throughout the bowl followed by golden beets. Use the chicken and artichokes to help give beets height. Garnish with fennel fronds, micro sprouts, herb oil, and oil from sun-dried tomato jar. Eat Immediately.
