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Recipe

Angostura Entrée Salad

by: Chef Paul Fischbach

Circles of chicken breast stuffed with ham and figs with salad and dressing spiked with Angostura.
Details
  • Yields Serving Size: 1 chicken breast; salad; 1/4 cup dressing
  • Serves:
INGREDIENTS
Angostura Dressing (Makes 2 cups)
  • 3/4 c. (6 oz) orange juice
  • 1/2 c. (4 oz) California raisin paste*
  • 1/2 c. (4 oz) olive oil
  • Salt and fresh ground black pepper
  • 1 tsp. English mustard powder
  • 1 tbsp. Angostura Bitters
  • 1/4 c. (2 oz) fresh lemon juice
  • 1/4 c. balsamic vinaigrette
Salad
  • 1 boneless skinless chicken breast, about 7 oz
  • 1 slice smoked ham
  • 1 tbsp. California raisin juice concentrate*
  • 3 dried figs
  • 1 tbsp. all-purpose flour
  • 1 egg, beaten
  • 2-2/3 tbsp (1/2 oz) dry bread crumbs
  • 2-2/3 tbsp (1/2 oz) dry coconut flakes
  • Oil for frying
  • 1 c. (2 oz) assorted greens
  • 1 cucumber
  • 10 chives
  • 1 leaf radicchio
  • 3 tbsp. (1 oz) California golden raisins
PROCEDURE
Measure all ingredients for dressing into blender container and blend well. Store in refrigerator until ready to serve. Preheat oven to 350°F.

Place chicken breasts between 2 sheets of plastic wrap and pound with meat mallet or small pan to desired thickness. Remove plastic wrap and arrange slice of smoked ham on top of chicken. Drizzle with raisin juice concentrate and arrange figs on top of ham. Roll up like jellyroll; dust with flour and dip in egg wash. Roll in breadcrumbs mixed with coconut flakes. Pour oil into sautépan; heat and sear chicken until golden brown. Place chicken in preheated oven and bake at 350°F until internal temperature is 160°F. Remove from oven and cool. Then, slice crosswise into 1/2-inch pinwheels. Arrange assorted greens and chicken pinwheels on serving plate and garnish with raisins, cucumber, chives and radicchio. Serve with 1/4 cup (2 ounces) Angostura Dressing.

Chef\'s Note:Commercially prepared California raisin paste and raisin juice concentrate are available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (1 cup natural raisins) until very finely chopped and smooth.
Nutrition Information (per serving)
Calories 680(35% from fat); Total Fat 27g (sat 6g, mono 14g, poly 5g); Cholesterol 200mg; Protein 42g; Carbohydrates 69g; Fiber 8g; Iron 5mg; Sodium 440mg; Calcium 144mg