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    from "Artisanal Cooking" by Terrance Brennan and Andrew Friedman

    Cooking with cheese can be an excellent way to take advantage of its power. In this recipe, slices of Comté (reminiscent of the somewhat sharp quality of the Gruyère) are stuffed into a pocket cut into the side of a chicken breast. When the breast is cooked, the cheese melts, infusing the entire piece with pungent flavor.

    Serves 4


    For the Chicken Breast
    4 chicken breasts, 6 ounces each, skin on
    3 1/2 ounces Comté, cheese, cut into 8 slices, 3 inches by 1 inch by 1/4 inch thick, at room temperature
    Kosher salt
    Black pepper in a mill
    3 Tablespoons olive oil
    Comté-Scallion Polenta (recipe follows)

    For the Comté Scallion Polenta
    4 cups chicken stock, or low-sodium, store-bought chicken broth, or water
    1/2 cup cornmeal
    1/4 cup coarsely grated Comté (from about 3/4 lb cheese)
    1/3 cup scallions, white and light-green portions, thinkly sliced on the bias
    1 Tablespoon unsalted butter
    1 teaspoon Kosher salt
    Black pepper in a mill
    2 Tablespoons marscapone cheese (optional)

    Print recipe

    Breast of Chicken
    Preheat oven to 350°. Make a 1/2-inch deep pocket by slicing an incision along the length of each chicken breast, leaving 1/4 inch of uncut flesh on each end.
    Push two slices of cheese into each slit. Season the breasts with salt and 4 grinds of pepper per side of each breast.
    Heat a 12-inch sauté pan over low to medium-high heat. Pour the oil into the pan and heat it. Add the chicken, flesh-side down, and lightly brown for 2 minutes. Turn the chicken over and lightly brown the skin side for 3 minutes. Put the pan in the oven and cook until the juices run clear when pierced with a thin-bladed knife, and an instant-read thermometer inserted into the center of the breast reads 160°F, 8 to 10 minutes.
    Remove the pan from the oven and transfer the breasts to a wire rack, skin-side down to keep the cheese and juices from oozing out.
    To serve, spoon some polenta onto each of 4 plates and arrange 1 chicken breast alongside or lean it against the polenta.
    • Finish the polenta by stirring in 2 tablespoons mascarpone cheese for a richer flavor and mouthfeel.
    • If you'd like to round out this dish with a green vegetable, serve it with broccoli rabe sautéed in olive oil along with sliced garlic and crushed red pepper flakes.

    Comté-Scallion Polenta (Serves 4)
    This is also delicious with other roasted poultry and meats

    Pour the stock into a saucepan and bring to a boil over high heat. Lower the heat to low and slowly whisk in the cornmeal, a little at a time. The polenta will thicken as you work in the cornmeal. Continue to simmer, stirring occasionally to avoid scorching, for 25 minutes. Remove the pot from the heat and whisk in the Comté, scallions, butter and salt. Season with 4 grinds of pepper, or to taste. Cover with plastic wrap and set aside for up to one hour, or cool until ready to serve and reheat it. (If you reheat it, add some water or stock to replenish any liquid that might have evaporated during resting time.)

    Use ABF Chicken Use Organic Chicken
    Product nutrition and information
     Quantity Ingredients Est.Price
      Chicken Breast with Ribs - $2.69/lb
     2-piece packs, Grade A
    Comté - $15.99/lb
      FreshDirect Chicken Stock - $3.49/ea
      Scallions - $1.89/ea Save! 2 for $3.00
     5.5oz, Farm Fresh, bunch
      Arrowhead Mills Yellow Corn Meal - $2.79/ea
    Optional Ingredients
      Polenghi Mascarpone - $9.49/ea
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Hotel Bar Unsalted Butter - $4.99/ea
     4 sticks
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