|
Valley House Chicken Neptune
Recipe contribution from Christophe Luzeux, Executive Chef, World Trade Centre, Halifax, NS
Ingredients:
- 4-6 oz. Valley House Chicken Breast
- 12 ea. Comeau IQF 20-30 count scallops
- 2 oz. butter
- 2 oz. Sundried tomatoes
- 4 tsp. Chives/Basil
- 1 tsp. Garlic
- 10 oz. Sauce
- 12 oz. Veg Medley
The Sauce:
- 5 oz. Aromatic Rice
- 1 tsp. Ginger
- 5 oz. Butter
Method:
- Cut the scallops into thin slices.
- Butterfly the chicken breast, season the inside, and fill it
with the mix of chopped chives, sundried tomato, garlic and
basil.
- Close the chicken breast and display the scallop on top,
butter the top of the scallop, salt and pepper.
- In hot butter, fry the chicken on the bottom side for 3
minutes and finish the cooking in a hot oven at 350o for 15 minutes.
- When cooked, set the chicken aside, keep the same frying pan
to do your sauce.
- Deglace the pan with the sauterne, reduce to a quarter of
the volume, then add your soft butter and seasoning.
- Cut the chicken in half and pour the sauce in the center.
- Serve with your favourite vegetables.
- Enjoy!
Yield 4 servings
Back to Valley House Recipes
|
