Recipe

Angostura Entrée Salad

by: Chef Paul Fischbach

Circles of chicken breast stuffed with ham and figs served with salad and dressing spiked with Angostura.

Details

Yields Serving Size: 1 chicken breast; salad; 1/4 cup dressing
Serves: 2
Serving size: 1 chicken breast, 1/2 cup salad plus 1/4 cup dressing

INGREDIENTS

Angostura Dressing (Makes 2 1/4 cups)

3/4 c. (6 ounces) orange juice
1/2 c. (4 ounces) California raisin paste*
1/2 c. (4 ounces) olive oil
Salt and fresh ground black pepper
1 tsp. English mustard powder
1 tbsp. Angostura Bitters
1/4 c. (2 ounces) fresh lemon juice
1/4 c. balsamic vinaigrette

Chicken

2 boneless skinless chicken breasts, about 3 ounces each
2 slices 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 ounce) dry bread crumbs
2-2/3 tbsp. (1/2 ounce) dry coconut flakes
Oil; for frying

Salad

1 c. (2 ounces) assorted greens
1 cucumber
10 chives, chopped
1 leaf radicchio
3 tbsp. (1 ounce) 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 arrange raisins, cucumber, chives and radicchio on top. Serve with 1/4 cup (2 ounces) Angostura Dressing.

Chef 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 575(32% from fat); Total Fat 20g (sat 5.5g, mono 11g, poly 2g); Cholesterol 166mg; Protein 32g; Carbohydrates 72g; Fiber 8g; Iron 5mg; Sodium 550mg; Calcium 158mg

This recipe is found in the following categories:

Professionals

Foodservice Recipes

Entrées