World Gourmet Summit 2005 - Culinary Masterclass

Stuffed Chicken Breast with Garlic and Spinach, Tarragon and Mustard Jus

	Serves 4
	INGREDIENTS
200g 15g 100g 40 ml 4	spinach butter garlic cloves, peeled olive oil chicken breasts Salt and pepper, to taste
	Tarragon and Mustard Jus
50g 15ml 30ml 150ml ½ bunch 1 tbsp 1 tbsp	shallots, peeled and chopped olive oil brandy brown veal stock fresh tarragon, chopped crème fraîche grain mustard Salt and pepper, to taste
	Garnish
150g 75g 1 tbsp 30g 60g 10g 60ml 400g	U.S potato, peeled and julienned zucchini, julienned chopped fresh thyme butter, melted Salt and pepper, to taste onions, peeled and chopped chopped garlic olive oil, divided eggplant, divided

Method:
1.	For the Stuffed Chicken Breast: Sauté the spinach in the butter until just wilted. Season and set aside. Blanch the garlic for 3 minutes, drain well and then roast in olive oil in an oven until golden brown. Season and set aside. Remove a small fillet from the chicken breast and cut a pocket on either side. Stuff with the sautéed spinach and roasted garlic, seal with the small fillet. Pan-fry the chicken breasts in olive oil for 8 minutes, then remove them from the pan and set aside to rest.
2.	For the Tarragon and Mustard Jus: In the same pan, sweat the shallots with olive oil until they are light brown and then deglaze the pan with the brandy and reduce until dry. Add the veal stock and simmer until a coating consistency is achieved. Add the tarragon and remove the pan from heat before adding the crème fraîche and mustard. Season and set aside.
3.	For the Garnish: Drain all the water out of the julienned potato with paper towels and mix with the zucchini, thyme, butter and seasoning. Fry 3 small galettes of the mixture for each person in a hot pan until crispy, and drain on paper towels. Sweat the chopped onions and garlic in half of the olive oil until translucent and reserve. Cut 4 slices of the eggplant crossways. Pan-fry the slices in olive oil until crisp, then drain and set aside on kitchen paper. Cut the remaining eggplant in half lengthways, score the flesh, season and drizzle with the remaining olive oil.