Chicken brest stuffed with asparagus, speck, and gruyere cheese with a rosemary demi glace

nothing like a nice stuffed chicken with potatoes! a nice, tasty, and filling meal. The sauce brings out the speck and cheese very nicely!

 

 

 

 

 

 

 

 

 

Recipe

chicken breast

speck

gruyere cheese

asparagus

panko bread crumbs

flour

egg whites

salt&pepper

veal stock

fresh rosemary

white wine

butter

Directions

first lets get the chicken breast out and get them pounded as thin as possible, without tearing the meat. now you want to put your blanched asparagus, speck, and gruyere in the pounded breast and roll. Once you get them rolled you will need your flour, egg whites, and panko bread crumbs in separate bowls. Next you want to season the out side of the breast with a little salt and pepper. Ok, now dredge the rolled chicken breast in the flour then the egg whites, and finally the panko crumbs. You want to flash fry the rolled breaded breast to help keep it together. When you are done , place the breast on a non stick pan and finish in the oven.  Next get the veal stock, white wine, garlic and shallots in a pot and let reduce by half. Once the reduction is done thcken with a little roux, or a cornstarch slurry. Chop your fresh rosemary and add to the sauce and season to taste.pull the chicken out the oven when it has a nice golden color and slice on a bias.  Now you can put any starch that suits you you with this, but i recommend good ole mash potatoes! Bon apetit!