Kennebunkport Chicken
Ingredients:
2 6 oz Chicken breast
1 1½ lb Whole lobster
1 Small can of back fin crab meat
1 Red pepper
1 Yellow pepper
1 Small bunch of pencil size asparagus
2 Tbsp. Butter
1 tsp. Old bay seasoning
1 Bunch chopped parsley
1 Shallot
1 Clove garlic
Method:
Steam lobster for 10-15 minutes in boiling water – cool and remove meat. Cover chicken breasts with clear wrap and pound each with skin side down. Cut peppers and asparagus julienne style and blanche until al dente. Chop shallot and garlic together and sauté lightly. Take one teaspoon of butter and spread over one side of each chicken breast. Next spread chopped garlic and shallots over butter. Then place strips of peppers and asparagus on top of garlic and shallots. Lay strips of crab and lobster over layer of garlic and shallots. Sprinkle with a little Old Bay Seasoning and salt and pepper then roll each chicken breast to form a roulade. Place chicken breasts in a baking pan and spread remaining butter over each. Bake in oven at 375o for approximately 30-35 minutes.
Rice Pilaf w/Swiss Cheese:
2 Cups Rice
4 Cups Chicken broth – heated
1 Shallot
1 tsp. Butter
1 Tbs. Chopped parsley
¾ Cup of chopped Swiss cheese
Method:
Place butter in a sauté pan and sauté shallots for about 3-4 minutes. Add rice and 4 cups of heated chicken broth. On top of pan place a paper bag ring to cover rice and broth. Place pan in oven and cook at 375o for 18-20 minutes or until broth evaporates. Once done, remove paper bag ring and with a wooden spoon stir in Swiss cheese.
Potato Leek Soup:
3 cups Chicken broth
2 Potatoes (Yukon Gold) – chopped
2 Scallions
1 Clove of garlic - chopped
3 Tbsp. chopped parsley
2 Strips of bacon
1 pint Heavy cream
1 Shallot – chopped
Salt and Pepper
Method:
Chop bacon and sauté in pan. Remove bacon and discard grease. In same pan add 1Tbsp. butter, chopped garlic, shallots and potatoes. Saute for approximately 15 minutes. Then add chicken broth. Cover and cook for 15-20 minutes. Slowly add heavy cream and serve in a soup cup or crock. Garnish with scallions and bacon.
Poached Asparagus:
Peel and clean one bunch Asparagus. Poach asparagus in boiling water until al dente. Cool down and then reheat in pan with a little bit of butter.Salt and pepper to taste.
Tomato Provencal:
2 Plum tomatoes
Place tomatoes stem side down and slice a quarter of the top off.
Stuffing:
1 Cup Italian bread crumbs
4 Tbsp. Clarified butter
1 Tbsp. Parmesan cheese
1 Tbsp. Chopped parsley
Mix together and stuff each tomato with mixture
Place in oven at 375o for 15 minutes.