Serrano Wrapped Chicken with Lemon Caper Glaze
Ingredients:
- 2 ea 6 oz chicken breasts
- as needed sea salt
- as needed ground coriander
- as needed ground pepper
- 4 thin slices Serrano ham
- as needed EVOO
Lemon caper glaze:
- 1 TB shallots, minced
- 1 clove garlic, minced
- 1 lemon zested
- 1 lemon juiced
- 1 TB capers, drained
- 3 TB salted butter
EVOO=extra virgin olive oil
Method:
Season chicken breasts with spices and wrap with ham; heat a small sauté pan with EVOO and sear the chicken to create a crusty outer skin on the ham; bake in 400ºF oven for approximately 10 minutes; remove and place chicken on platter; place sauté pan on med-high heat and add enough EVOO to sauté shallots and garlic; cook till aromatic; add zest, juice and capers; swirl to combine; remove from heat and add butter; swirl to incorporate; serve immediately.
Chocolate Pots de Crème
Ingredients:
- 8 egg yolks
- 6 eggs
- 10 oz sugar
- 6 oz us chocolate, small pieces
- 6 oz Bittersweet chocolate, small pieces
- 2 qts half and half
- 1 tsp vanilla extract
Method:
Whisk the yolks, eggs and sugar just until combined; heat half and half to scalding; add chocolate to cream and stir to dissolve; add vanilla; gradually stir chocolate cream into egg mixture; strain into 5 oz. baking molds - fill to top; skim off foam and place into larger pan with hot water 1" up the sides; bake at 350ºF for approximately 30 minutes or until custard is set; remove to sheet pan and allow to cool slightly at room temperature before refrigerating.
<< Back