Chicken Thessaloniki
Ingredients (6 servings)
| Amount | Measure | Name |
|---|---|---|
| 6.00 | pc | chicken breast , boneless, skinless, 5 oz. each |
| 4.00 | oz | Cheese, feta , crumbled |
| 2.00 | oz | Spinach , baby, blanched, squeezed dry and chopped |
| 2.00 | oz | Bell pepper, red , roasted |
| 1.00 | tsp | Garlic(1) , minced |
| 1.00 | tsp | Lemon juice, fresh |
| 1.00 | tbsp | BEST FOODS® Real Mayonnaise , 4/1 Gallon 4 x 1 GA |
| 1.00 | tsp | Oregano(1) , minced |
| 1.00 | tsp | Olive oil |
| 1.00 | tsp | SEASONING SALT |
| 0.50 | tsp | Black Pepper |
| 2.00 | oz | Butter |
| LEMON OREGANO VELOUTE: | ||
| 1.00 | oz | White wine, Fendant |
| 1.00 | pt | Knorr Ultimate Roasted Chicken Base 6 x 1 Lb, prepared |
| 2.00 | oz | Roux, white |
| 0.50 | tsp | Black Pepper |
| 1.00 | cup | Cream, heavy , slightly reduced |
| 1.00 | tbsp | Lemon juice, fresh |
| 1.00 | tbsp | Oregano(1) |
| 1.00 | tbsp | Oregano(1) |
Preparation
1. Beginning at the top of the breast lobe, carefully cut a pocket into the entire length of the breast.
2. Combine the cheese, spinach, peppers, garlic, lemon juice, mayonnaise, oregano, oil and blend carefully.
3. Stuff the chicken breasts and secure open end with a woooden skewer and season with salt and pepper. Pan-sear the chicken breast in clarified butter until caramelized on both sides
4. Place in a 350 degree oven until the internal temperature is 165 degrees. Slice on sharp bias and place on Lemon Oregano Veloute
For Lemon Oregano Veloute:
1. After the chicken is seared, degrease, and de-glaze the pan with white wine. Add the reduction to the broth and whisk in the roux. Simmer until thickened, strain and add the seasonings, cream, lemon juice and oregano.
