Roasted Garlic and Chive Stuffed Chicken with Crunchy Corn Salsa

Recipe contribution from Ray Bear, Executive Chef of the Prince George Hotel, Halifax, Nova Scotia.

Ingredients

• 4 Valley House chicken breasts (wing bone in - drummie breasts)
• 2 - 4 oz Valley House boneless skinless chicken breats
• 1 egg white
• 2 ounces heavy whipping cream
• 1 ounce chives (chopped)
• 1 ounce parsley (chopped)
• salt and pepper to taste
• 1 bulb of garlic

Method

1. In a food processor, add the 2 x 4 ounce Valley House boneless skinless chicken breasts, chives and parsley. Puree chicken for three to four minutes, until the puree is bright green. When you are satisfied with the colour, add the egg whites, cream and salt and pepper. Process for 20 seconds to incorporate, then refrigerate.
2. Once the garlic has been peeled, place in foil with salt and pepper to roast in a 350F degree oven until the garlic is dark golden brown and tender. Fold the garlic into the chicken mousse. Put mousse into a piping bag with a large enough hole that the roasted garlic will fit through.
3. Make an incision in each of the wingbone chicken breasts with a small knife. The pocket should be the length of the chicken breast. Pipe the mousse into the pocket. Sear the chicken on both sides (don't forget to season); place in oven until it reaches an internal temperature of 150F degrees. Garnish with crunchy corn salsa.

• 1 cup frozen corn
• 1/4 cup red onion (diced)
• 1/4 red pepper (diced)
• 2 green onions (chopped)
• 1 ounce cilantro (diced)
• 2 ounces extra virgin olive oil
• 1 ounce white wine vinegar

Method