CHICKEN ASIAGO CHEF: SCOTT WATERS RESTAURANT: WINSTON’S GRILLE CHICKEN ASIAGO INGREDIENTS:
SAFFRON CREAM SAUCE INGREDIENTS:
8 oz. Asiago Cream Cheese
¼ cup chicken stock
(4) 6 oz. chicken breasts
1 cup heavy cream
4 oz. lump crabmeat
¼ cup white cooking wine
2 oz. Sun-dried tomatoes
2 tbsp. all-purpose flour
1 tsp. white ground pepper
1 oz. unsalted butter
2 oz. fresh basil
½ oz. peeled garlic, whole
2 tsp. iodized salt
1 each shallots
6-8 pieces saffron strands
½ tsp. ground white pepper
1 cup Japanese bread crumbs
1 pinch salt
2 oz. egg wash 4 oz. all-purpose flour METHOD: 1. P ound out the chicken breast, then lightly season with salt and pepper. 2. P lace all the ingredients in the center of the chicken breast, in rows running from the top to the bottom of the breast. Ensure that when the breast is rolled together, all the ingredients are equally distributed down the length of the chicken. 3. R oll the chicken breast lightly in flour, then dip into egg wash mixture, and finally roll in Japanese/Panko bread crumbs.
METHOD: 1. S auté shallots, garlic, and saffron in butter. Add flour to make a roux. 2. D eglaze with white wine and chicken stock. 3. A dd heavy cream and bring to a roaring boil. Strain and chill in the fridge. ASIAGO CREAM CHEESE INGREDIENTS: ¼ cup heavy cream 1 lb. cream cheese 6 oz. Asiago cheese ¼ cup sour cream 2 tbsp. roasted garlic base ½ tsp. white ground pepper 1 tbsp. fresh parsley METHOD: 1. Grate the asiago cheese. 2. I n a large mixing bowl, combine all ingredients and mix thoroughly. 3. Keep refrigerated.
18 / OCTOBER 2020 /
Manteo to Murphy
