Are You A FOODIE?

A Festive Holiday Entree

So You Think You Can Cook
by Karl Merten
The holidays are here, already!! I say that in good humor for just two days ago it was Halloween and yesterday was Thanksgiving and tomorrow it will be 2011! Can time move any quicker?
Along with great cuisine, the décor at the restaurant is very important for giving our customers a feeling of comfort and joy and we hope you feel it when you stop in and share the holidays with us! I want to express my deepest gratitude to a dear friend who does the heavy lifting / decorating for Christmas at my restaurant Café 225. Anne has been responsible for the beautiful trees that we have at the restaurant for many years now. Anne works tirelessly over the Thanksgiving weekend to have the trees ready for the Candy Cane Lane parade and Christmas season ahead. As a freelance floral designer, Anne got her early training in Los Angeles. Moving to Visalia in 1995, Anne continued her holiday designs at the “Christmas is Coming” store till 2004. I hope you enjoy the variety and elegance that Anne shares with us each year. Anne can be reached at 635-9830 if you are interested in her services.

Every holiday season I wrack my brain coming up with a very festive entrée to feature. One because it’s the holiday season and secondly because I want to show case something that is super delicious, tender and appealing to the eye. After much deliberation I’ve narrowed the choices down to our Pollo Bracioli which is a rolled chicken breast with a proscuitto and provolone cheese filling or a stuffed chicken breast with chevre, sweet red pepper, roasted garlic and pine nuts, rolled in panko and gently sautéed. Since I’ve done the Pollo Bracioli before it’s going to be the stuffed chicken breast with goat cheese filling and you are going to love it!

Recipe for two portions to follow

2 – 6 ounce chicken breasts
3 ounces chevre ( mild goat cheese)
1 – 2 roasted red bell peppers (either diced or whole)
1 T toasted pine nuts or almonds
3 cloves roasted garlic
1 t chopped parsley, thyme or rosemary
Salt and pepper to taste
½ cup panko bread crumbs or available breadcrumbs
1 egg beaten for dredging chicken breast
Flour for dredging chicken breast
3 T olive oil for sautéing

Directions:
Roast the red bells over open flame or under broiler to char the skin, place in paper bag or dish with lid to steam. This will assist in removing the skin. Mix the goat cheese, pine nuts, garlic fresh herb together, taste and season. Lay the red peppers out on the cutting board and place a spoonful or two onto the pepper and roll to create a cigar shaped pepper. Enough to stuff into an incision made in the chicken breasts. Next make a slit in the thick end of the boneless, skinless chicken breast with a sharp narrow bladed knife, moving the blade back and forth to widen the incision and opening. Season the breasts with salt and pepper, dredge in flour then egg followed by panko bread crumbs. Heat a pan to medium, add the oil, add the chicken breasts and roll to brown all sides. Once browned, transfer to an oven proof pan and bake for up to 10 minutes till chicken is cooked thru and cheese is warm. Serve with your favorite pasta or mashed potatoes and vegetables and enjoy. This recipe can be made without breading the chicken and just sautéing the breasts followed by a quick baking. A trick is to make the red pepper and goat cheese rolls ahead of time and chill, this way they will be easier to stuff into the chicken.

Wishing you a joyful Christmas and prosperous New Year from the staff at Café 225.