John Ash, Chef Consultant
Stuffed Chicken Breasts with Ragu of Mushrooms, Jerusalem Artichokes and Olives
Ingredients:
4 large boned, half chicken breasts, skin on (6-9 oz. each)
4 oz. (1/2 cup) fresh, soft goat cheese
2 tsp. Each minced fresh tarragon, mint, parsley and chives
1 tsp. Finely grated lemon zest
salt and freshly ground black pepper
6 ozs. Jerusalem Artichokes, peeled and cut into thick matchsticks
6 tbsp. unsalted butter
4 tbs. Olive oil
8 ozs. Crimini or Shitake mushrooms, quartered
2 tbsp. pitted and finely diced black olives such as Nicoise
1 1/4 cups rich chicken stock
1/4 cup dry white wine
2 tbsp. fresh lemon juice
Cut a 3 inch or so pocket in the thickest part of the breast. Mix the goat cheese, herbs and zest together in a small bowl and season to taste with salt and pepper. Stuff each breast with a quarter of the filling and then close the pocket with a toothpick. Season breasts with additional salt and pepper and set aside refrigerated until serving time.

To prepare the Ragu:
Sauté the artichokes in two tablespoons of butter over high heat until lightly browned, about one minute. Set aside; wipe out pan and sauté mushrooms in 2 tbsp. each of olive oil land butter unt5il lightly browned. Add mushrooms to the artichokes along with the olives and parsley and set aside.

Heat the remaining butter and olive oil in a large sauté pan over medium high heat and place the breasts skin side down in the pan. Sauté for 5 minutes or so or until skin is golden brown and crisp. Turn and cook for an additional 4-5 minutes or until cooked through and firm to the touch.

Remove breasts and keep warm. Pour fat from pan and over high heat; add the stock, wine and lemon juice and boil, scraping up any brown bits on the bottom of the pan. Cook over high heat until mixture is reduced and beginning to thicken. Add Ragu, taste for salt and pepper and warm through. Place breasts on warm plates, top with Ragu mixture, and serve immediately. Serves 4.

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