Young & Hungry

Ok, perhaps not the best title I’ve ever concocted, but considering it’s occasion appropriate I think it could be worse.  I debated using this post to discuss the fabulous Piedmont Farmer’s market that I try to frequent each Saturday in the park, but I feel like I’ll go ahead and save that theme for some wonderful vegetarian side such as yellow zucchini or heirloom tomatoes.  That said, this recipe does provide you with a fab sauce for any heirloom tomatoes you might have looming around your kitchen.  This recipe also provides you with a venue to dispose of that delectable fresh goat cheese you might have picked up if you went to said market.  When I say that this goat cheese was worth getting up for after a mere 4 hours of sleep I do not exaggerate.  When I say that it is worth walking 3 miles dehydrated, in 90 degree weather and Rainbow flip flops that you soon learn have not been broken in I also do not exaggerate.  And so, since this market trip was more on a “why am I awake” whim, I will save my usual delightful “here I go a marketing…” narrative for a later date. 

 

I made this recipe for my Dad who I’ve said before is a lover of all things cilantro-fied.  While he neglected to pick out one of the many recipes I sent him to choose from for his annual Father’s Day dinner, judging by the sparse leftovers I’m pretty certain he loved what he got! 

 

Chicken – Stuffed & Grilled

Serves 4, thanks to Bobby Flay!

 

• 8 ounces soft goat cheese
• 1/4 cup chopped Nicoise olives (or Kalamata)
• 1 red pepper, roasted, peeled, seeded and chopped
• 1 tablespoon fresh finely chopped thyme
• Salt and freshly ground pepper
• 4 large boneless chicken breast, pounded thin
• 2 tablespoons olive oil

 

To roast the red peppers, toss in the oven at about 400 degrees and roast until charred.  I learned the hard way that they will secrete liquid during the roasting process so it might also be wise to toss them on a foil lined pan or put said foil lined pan on bottom rack to catch the drippings.  Once charred, put the peppers in a paper bag for 5-10 minutes to steam.  You’ll appreciate this nifty little trick when trying to peel the skins off the peppers.  Finally, do NOT wash the seeds out of the center as this will also wash away all of the fab flavors you’ve worked so hard to create!  (Follow same directions with the Poblano pepper for the sauce)

Preheat grill (or grill pan). Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through.  Another idea, if you lack chicken stuffing and rolling expertise, might be to marinate the chicken in the sauce, slather with cheese mixture, and back for 10-15 minutes at 350. 

Smoked Chili-Cilantro Sauce

 

•  2 poblanos, smoked, peeled and seeded
• 1/4 cup red onion, coarsely chopped
• 2 tablespoons fresh lime juice
• 3/4 cup olive oil
• 1/4 cup spinach leaves
• 1/4 cup cilantro leaves
• 2 teaspoons honey
• Salt and freshly ground pepper

 

In a blender, combine the Poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve over/under chicken or use as a dressing for tomatoes!