CHICKEN ASIAGO

CHEF: SCOTT WATERS RESTAURANT: WINSTON’S GRILLE

CHICKEN ASIAGO INGREDIENTS:

8 oz. Asiago Cream Cheese (4) 6 oz. chicken breasts 4 oz. lump crabmeat 2 oz. Sun-dried tomatoes 1 tsp. white ground pepper 2 oz. fresh basil 2 tsp. iodized salt 6-8 pieces saffron strands 1 cup Japanese bread crumbs 2 oz. egg wash 4 oz. all-purpose flour

METHOD:

1. Pound out the chicken breast, then lightly season with salt and pepper. 2. Place 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. Roll the chicken breast lightly in flour, then dip into egg wash mixture, and finally roll in Japanese/Panko bread crumbs.

SAFFRON CREAM SAUCE INGREDIENTS:

¼ cup chicken stock 1 cup heavy cream ¼ cup white cooking wine 2 tbsp. all-purpose flour 1 oz. unsalted butter ½ oz. peeled garlic, whole 1 each shallots ½ tsp. ground white pepper 1 pinch salt

METHOD:

1. Sauté shallots, garlic, and saffron in butter.

Add flour to make a roux. 2. Deglaze with white wine and chicken stock. 3. Add 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. In a large mixing bowl, combine all ingredients and mix thoroughly. 3. Keep refrigerated.