CHICKEN KENNEBUNKPORT RECIPE Chef Guy Mitchell prepared this dish for the Bushes. Morris Black clients and friends saw him prepare the dish at PBS39 s kitchen set (designed by Morris Black!). Watch this space for tickets to upcoming The Chefs Kitchen tapings! You can also download this recipe or get tickets at our blog at morrisblack. Chicken Kennebunkport Recipe 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 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 Leak Soup 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 Place tomatoes stem side down and slice a quarter of the top off. Mix together and stuff each tomato with mixture Place in oven at 375o for 15 minutes. Ingredients Chicken Kennebunkport 2 6 oz Chicken breast 1 1½ lb Whole lobster 1 Small can of back fin crabmeat 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 Rice Pilaf w/Swiss Cheese 2 Cups Rice 4 Cups Chicken broth – heated 1 Shallot 1 tsp. Butter
Posted on: Mon, 20 Oct 2014 13:38:08 +0000
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