Recipe and photo by Paul Luttman, Executive Chef, Avera McKennan Hospital and University Health Center
Yield: 6 servings
6 5 oz.tender chicken breast filets
6 asparagus, sliced in half
6 oz. mozzarella, fresh, sliced
3 oz. prosciutto, sliced into thin strips
6 oz. Porcini Powder
6 oz. flour
kosher salt, as needed
white pepper, as needed
2 oz. clarified butter
- Pat dry the chicken breast with a paper towel to remove any excess moisture from the product before slicing for stuffing.
- With the thick part of the chicken breast facing the edge of the cutting board, make an insert or pocket in the middle of the chicken breast. Do not cut through the chicken breast top or bottom. Make sure the pocket extends the length of the chicken breast as well as the width.
- Season the pocket with salt and pepper.
- Stuff the chicken first with the mozzarella and then the Prosciutto.
- Use the tips of the asparagus to make sure that all the ingredients are spread throughout the pocket.
- Add the asparagus to the stuffing, making sure that it runs the length of the chicken with the flower end of the asparagus sticking out of the chicken slightly.
- Mix the flour and Porcini Powder in a shallow pan and season with salt and pepper.
- Dredge the chicken in the Porcini flour and set aside. In a sauté pan heat clarified butter.
- Sauté chicken until golden brown on all sides (165°F internal temp.). Remove from heat.
- Let rest for 5-10 minutes. Slice on a bias starting at the thin end of the chicken breast working towards the thick end.
- Arrange on plate with thin end of the chicken breast starting at the nine-o'clock position swinging down and the thick side of the chicken breast ending up at the three o'clock position.
HFM Culinary Competition 2nd place-silver award winning recipe "Porcini Powder Dusted and Sautéed Chicken Breast Stuffed with Procuitto, Asparagus, and Fresh Mozzarella Served with Hericot Verts and Sun Dried Tomato Gnocchi"
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