Fresh Entrees and Side Dishes

Ingredients

 

For the Chicken

• 6 ea. 10 oz. chicken breasts, skin removed
• 6 ea. garlic cloves, peeled and sliced thin
• 6 ea. sage leaves
• 6 Tbs California Olive Ranch Arbequina EVOO
• 1 tsp black pepper, freshly ground
• 12 slices proscuitto
• 2 ea. egg yolks

For the Bread Salad

• 3 cups cauliflower florettes
• 3 cups country-style bread, crust removed and cubed
• ½ cups California Olive Ranch Arbequina EVOO
• ½ cups chicken stock
• 1/8 cups golden raisins, soaked in hot water
• 1/8 cups sherry vinegar
• 1/8 cups parsley leaves

For the Onion Puree

• 2 ea. yellow onion
• 2 Tbs California Olive Ranch Arbequina extra virgin olive oil
• ¼ cup heavy cream, reduced by half

Directions

 

For the Chicken

1. Using a thin boning knife cut into the middle of the chicken breast starting at the fat end and going about 3/4 of the way into the breast.
2. Stuff one sliced garlic clove and one sage leaf into each breast.
3. Season the breasts with the pepper and place the breast and one tablespoon of olive oil into a sous vide bag and seal.
4. Cook in a steam oven at 150 degrees for 30 minutes.
5. Let cool to room temp and refrigerate.
6. Place the prosciutto slices on a sheet pan and place in a 250 degree oven until dry and crisp, about 2 hours.
7. Remove and cool then chop finely.
8. Remove the chicken breasts from the bag and pat dry.
9. Brush the top with the egg yolk and crust with the minced prosciutto and reserve.

For the Salad

1. In a large bowl combine the cauliflower and half of the olive oil and season with salt and pepper.
2. Pour out onto a sheet pan and roast at 400 degrees until lightly browned and tender, about 12 minutes.
3. In a large bowl toss the bread with the remaining olive oil and season with salt and pepper.
4. Pour the chicken stock out onto a sheet pan and place the bread on top and place in a 400 degree oven until lightly browned on top but still a bit soft on the bottom, about 12 minutes.
5. Drain the raisins and place in a small pot with the sherry vinegar and cook over medium heat until the vinegar is reduced to a glaze. Reserve.

For the Onion Puree

1. Place the onions on a sheet pan in a 300 degree oven for 2 hours or until completely soft.
2. Remove from the oven and peel.
3. Place the onion and the warm cream in a blender and puree until smooth.

To Serve

1. Place the chicken breasts on a rack on a sheet pan and place in a 325 degree oven for approximately 10-12 minutes or until heated through and the crust is crispy.
2. In a large bowl combine all the bread salad ingredients and toss well.
3. Place a pool of the onion puree on each plate, top with the bread salad and then a chicken breast and serve.