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Today’s recipe comes from the kitchen of Chef Matthew Stone from Mike’s Wine Dive
Yields: 4

Chicken and stuffing:
8, 3oz chicken breast
4oz gruyere
1/2oz sage
2 cloves of garlic minced
2oz prosciutto thinly sliced
1/2 tsp salt
1/2 tsp pepper

2 cups flour
1 tsp salt, kosher
1 tsp pepper, ground
egg wash


With mallet tenderize chicken breast, on smooth side of breast to not tear the meat. When tenderized, flip the breast over and layer with prosciutto, but do not over layer.

Mix the gruyere, garlic, sage, salt, and pepper about 1/2 tsp each, and layer over the prosciutto. Fold the chicken breast in half, and tuck in the tip if the breast and the back of the breast, and it will create a mold to hold the stuffing in.

Freeze chicken for one hour to create a workable form and dredge in flour, then dip in egg wash, and then the panko.

Lightly fry and finish in oven at 350 degrees, for around 11-12 minutes

Lemon crème:

12oz heavy cream
2/3 cup fresh lemon juice
roux 1 tbsp
Pinch of crushed red pepper flakes


Reduce cream and juice at medium heat, when cream starts to rise reduce heat and add roux. Stir until you feel resistance. Set aside and cool in an ice bath.


24oz Tri-Color Bow-Tie pasta (6oz each)
1oz olive oil
4oz 1/8 inch cut bacon strips
8oz quartered cherry tomatoes
4oz sliced mushrooms
21/2 minced garlic cloves
1 small minced shallot
2oz white wine
4oz baby spinach
16oz lemon crème


Put 1 tbsp olive in a large pot of boiling water. Add the pasta and cook for about 8 min or until al dente. While the pasta is cooking, in large skillet heat olive oil, and bacon and render the fat from the bacon, leaving the bacon in, add garlic, shallots, button mushrooms, and cherry tomatoes. Once they have started to become slightly al dente, deglaze with white wine, and add the lemon cream. After lemon cream has started to simmer add the Bow-Tie pasta, and a pinch of crushed red pepper flakes.

Serve the chicken sliced over the pasta

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