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1
Place the chicken breast skin side down on a cutting board.
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2
Fold open the tenderloin and, with a small knife, cut a pocket into the chicken.
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3
Sprinkle the chopped garlic into the pocket.
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4
Place the sage leaves and Gruyere.
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5
Fold back the tenderloin.
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6
Lay the prosciutto flat on the cutting board.
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7
Place the breast on the prosciutto and wrap all the way around.
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8
Chill in the fridge for 10 to 15 minutes before cooking.
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9
Heat the grapeseed oil in a frying pan over medium to high heat.
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10
Season the wrapped chicken with salt and pepper.
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11
Sear until golden brown and finish cooking in the oven at 375 degrees Fahrenheit for 15 to 20 minutes.
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12
After removing from the oven, allow to sit for three minutes then serve.
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13
THYME RICE PILAF 1 cup uncooked rice 2 1/2 cups chicken broth (can also use vegetable broth) 1/4 cup finely chopped shallots 2 tsp butter 1/2 bunch fresh thyme 1/2 bay leaf 5 whole white peppercorns 1/4 cinnamon stick 2 whole cloves 1 clove garlic 1 piece of cheesecloth Place the peppercorns, bay leaf, cloves and cinnamon stick in the cheesecloth and tie with butcher's string.
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14
Melt the butter in a pot over medium heat.
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15
Add the shallots, garlic and saute for one minute (no colour).
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16
Add the rice and stir to coat the grains with the butter.
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17
Add the chicken stock, thyme and spice bag (spices wrapped in cheesecloth).
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18
Cover with a lid and place in the oven at 350 degrees Fahrenheit for 20 to 25 minutes, until all the liquid has been absorbed and the rice is cooked through.
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19
Remove from the oven and let sit for five minutes.
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20
Remove the spice bag and stalks of thyme.
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21
Season with salt, pepper and serve.
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22
TRADITIONAL RATATOUILLE: French vegetable stew is making a comeback 1/2 cup diced red peppers 1/2 cup diced yellow peppers 1/2 cup diced green zucchini 1/2 cup diced eggplant 1/2 cup seeded and diced tomatoes 1/2 cup diced onion 2 tsp sliced garlic 1/4 cup roughly chopped thyme, rosemary and basil 2 tbsp tomato paste 1/2 cup tomato juice 1/2 cup chicken stock 2 tbsp grapeseed oil Warm the grapeseed oil in a large pot over medium heat.
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23
Add the onions, garlic and saute for one minute (no colour).
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24
Add the eggplant, zucchini, peppers and saute for another minute.
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25
Add the tomato paste.
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26
Continue cooking for one to two minutes to roast the tomato paste.
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27
Add the fresh tomatoes, herbs, tomato juice and chicken stock.
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28
Simmer for 10 minutes.
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29
Season with salt and pepper and serve.
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30
Chef Jason Parsons
