Star-Bulletin Features

Wednesday, September 19, 2001


Chicken dish
has nutty stuffing

Dish prepared by executive sous chef Richard Lancaster of the Sheraton Moana Surfrider Hotel on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox, and is rebroadcast Saturday.

Pan-Fried Chicken Breast

2 8-ounce chicken breasts
Butter for sautéing
2 cups julienned Molokai sweet potato, deep-fried
>> Filling:
1 shallot, chopped
Butter for sautéing
2 cups fresh spinach
1 sprig tarragon, chopped
1 tablespoon macadamia nuts, finely diced
1 tablespoon white wine
>> Sauce:
1 cup chicken stock
2 shallots
1 teaspoon herbs, chopped
1/2 cup cream
1 cup butter, cut into cubes
1/2 teaspoon chopped cilantro
1 tablespoon sweet chili sauce
>> Stir-fry vegetables:
1 tablespoon sesame oil
1/4 cup EACH julienned carrots, celery, red bell pepper and green bell pepper
1/4 cup thin-sliced Maui onion
1/2 teaspoon chopped ginger
1 teaspoon oyster sauce

To make filling: Sweat shallots in butter, add tarragon and spinach and cook until wilted. Lastly, add the finely chopped macadamia nuts and white wine. Set aside to cool.

Preheat oven to 375 degrees.

Open chicken breasts, then lightly flatten the flesh side. Place spinach mixture in the middle and fold the sides over. Refrigerate to firm up.

Sauté chicken breast in butter, skin side down. When lightly browned, turn over and finish cooking in the oven.

To make sauce: Reduce chicken stock with shallots and herbs until almost dry, then add cream and reduce by half again. Whisk butter into cream over just enough heat to melt butter. Strain. Finish by adding the cilantro and chili sauce.

To make stir-fry: Heat sesame oil. Stir-fry vegetables, with ginger and oyster sauce.

To present the dish: Place vegetables in center of plate. Cut chicken breast in half at an angle and criss-cross on top of the vegetables. Pour sauce around plate and top chicken with sweet potato strips.

Nutritional information unavailable.

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