The Recipes

Stuffed Chicken with Sunchoke Puree

If you grew up in the Midwest like I did, you probably had Chicken Cordon Bleu growing up... most likely pre-packaged and frozen.  In the case of my grandmother, she would get these frozen food deliveries that, I think, came from a company someone at her church recommended, and I can still remember some of the slimy meat products that came out of those white boxes.

So... take it on and do it yourself, I say!  I also had a few odds and ends to use up, so this worked perfectly.    And don't be intimidated by the sunchokes.  They're also known as Jerusalem artichokes, and can be peeled and then sauteed, roasted, or pureed.



Stuffed Chicken with Sunchoke Puree

Ingredients:

- 1 chicken breast, skin and bone removed
- 3-4 slices of prosciutto
- 3 T. crumbled bleu cheese
- 1 1/2 c. sunchokes, peeled and cut into 1-in. pieces
- 1 clove garlic, sliced
- 1/2 c.chicken stock
- 1 T. flour
- splash white wine
- 1 tsp. ground coriander
- salt
- pepper
- olive oil

Preheat the oven to 375 degrees.  Scatter the sunchokes on a baking sheet, drizzle with olive oil, and season with salt and pepper.  Transfer to the oven and roast for 30 minutes or until tender.

Meanwhile, put the chicken breast between two pieces of plastic wrap.  Using the flat side of a mallet, pound the chicken out to 1/4-in. thickness.  Remove the top layer of plastic.  Layer the prosciutto and the bleu cheese on the chicken.  Carefully roll up the chicken, folding in the sides as needed.  Secure the roll with either kitchen twine or toothpicks.

Heat another T. of olive oil in an oven-safe skillet.  Season the chicken with salt and pepper and add it to the oil.  Cook for 3 minutes on each side to develop a brown crust; 12 minutes in total.  Transfer the pan to the oven and roast another 8-10 minutes.

Transfer the roasted sunchokes to a blender.  Add the stock, coriander and garlic.  Puree until smooth.

Let the chicken rest and return the pan to the stovetop.  Whisk in the flour until combined, then add the wine and let it reduce.  Slice the chicken into small pieces and discard the toothpicks or twine.

Spoon the puree onto the plate, using the back of the spoon to spread it out.  Plate the chicken  in the middle and drizzle some of the pan sauce around the plate.