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Star-Bulletin Features


Wednesday, July 25, 2001


[THE ELECTRIC KITCHEN]



art
HECO
Prosciutto (Italian ham), feta (Greek goat cheese) and
fresh spices give chef OnJin's rolled-up chicken breasts
an exotic flavor. When the rolls are cut, the delicate
colors of the stuffing are exposed, adding visual appeal.



Chicken goes
European

"The Electric Kitchen" airing through July features guest chef OnJin Kim of OnJin's Cafe located at 401 Kamakee St. The cafe is open for lunch from 11 a.m. to 2 p.m. Monday-Friday, and for dinner 5 to 9 p.m. Tuesday-Saturday and 5 to 10 p.m. Friday and Saturday.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 2 in Hilo and 14 in Kona.

Here is one of Kim's recipes. All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Baked Chicken Breasts with Goat Cheese

4 (6 ounce) boneless, skinless chicken breasts
6 ounces goat cheese
2 ounces Prosciutto ham, diced
2 tablespoons chopped sun-dried tomatoes
4 teaspoons chopped fresh basil
1/2 teaspoon chopped garlic
2 tablespoons olive oil
1 cup flour
1 teaspoon chopped shallots
1/2 cup dry white wine
1/2 cup chicken broth
1 cup heavy cream
4 tablespoons unsalted butter, cut in pieces
2 tablespoons Dijon mustard
Salt and white pepper to taste

Preheat oven to 350 degrees. Pound chicken breasts to flatten slightly.

Combine cheese, ham, tomatoes, basil and garlic. Top each chicken breast with a portion of cheese mixture. Fold sides in and roll lengthwise like a jellyroll; tie with string.

In a skillet, heat olive oil. Dredge chicken breasts in flour and lightly brown in oil. Place in oven for 20 to 25 minutes or until done.

In a saucepan, combine shallots and wine; cook over medium-high heat until liquid is evaporated. Add chicken broth and continue to cook until mixture is reduced to half. Add cream and continue to reduce until sauce thickens slightly.

Remove from heat and whisk in butter, a little at a time. Whisk in mustard; season with salt and pepper.

To serve, cut chicken into 1/4-inch slices. Serve with sauce. Serves 4.

Nutritional information unavailable.


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