Behind the Recipes
Stuffed Chicken Paillard with Spicy Toasted Walnuts and Honey Lavender Sauce by Chef Sean Chudoba
Makes 6 servings
INGREDIENTS:
Total cook time: 1 hour
For Chicken:
6 medium boneless skinless chicken breasts
4 cups toasted walnuts
4 cups of dried seedless dates
2 tbsp. dried lavender
2 shallots
1 clove garlic
1¼ cups white wine
1 pint of heavy cream
1 tsp. cayenne pepper
1 tbsp. unsalted butter / ¼ lb. of butter
2 tbsp. clover honey
Sea Salt & pepper, to taste
For Potatoes:
3 medium purple potatoes
2 medium Yukon Gold potatoes
½ bunch of fresh thyme
2 tbsp. of olive oil
4 cloves garlic
1 tsp. black truffle oil
Sea Salt & pepper to taste
PREPARATION:
For Chicken Filling:
Toast walnuts dusted with cayenne pepper & sea salt, on a sheet pan, at 350° for 3-4 minutes. Let cool and chop coarsely. Chop dates coarsely and mix with toasted walnuts in mixing bowl. Set aside.
Prepare Chicken:
Butterfly chicken breasts. Pound out to quarter inch thinness. Spread a thin amount of filling evenly on all the chicken. Roll chicken breasts. Place on saran wrap and roll chicken again in saran wrap. Twist ends tightly until it looks like a tube of chicken. Place in freezer for ½ hour.
For Sauce:
In a medium saucepan, sauté shallots and mince garlic, salt & pepper, with hot vegetable oil until translucent. Deglaze with splash of white wine, reduce, add heavy cream, salt & pepper to taste. Reduce to thick gravy like consistency. Remove from heat and add 1 tbsp. butter and honey, stirring until smooth. This will thicken to a gravy.
For Potatoes:
Wash potatoes and dice to quarter inch, with skin. Toss with olive oil, salt & pepper. Place on sheet pan with smashed garlic cloves along with thyme. Place in preheated oven at 350° and cook 30–60 minutes or until fork tender.
For Chicken:
Remove from freezer, and unwrap carefully. Season exterior with salt and pepper. Heat medium saucepan with 2 tbsp. vegetable oil, until extremely hot. Gently place 2 paillard rollups onto pan and sear to golden brown on all sides, 2 at a time.
Slice each paillard on an extreme bias to 4 pieces. Place all sliced paillard onto sheet pan, along with pats of butter and white wine. Top with sea salt and generous amounts of pepper. Place in preheated oven at 350° for approximately 15 minutes or until no visible pink.
To Assemble:
Shingle 4 pieces of paillard on plate (to a crescent shape), ring mold roasted potatoes inside crescent. Top chicken with sauce and sprinkle with dried lavender. Separate chicken and potatoes.
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