Recipe: Pollo con Salvia e Prosciutto Roasted Sage Chicken Stuffed with de Parma Prosciutto & Aged Fontina Cheese, Cherry Tomatoes, Wild Mushrooms & Cannellini Beans, Topped with Crispy Capers by Michael’s on East (Sarasota, FL)

Recipe and photo courtesy of Chef Jamil Pineda, Michael’s on East.
Pollo con Salvia e Prosciutto
Roasted Sage Chicken Stuffed with de Parma Prosciutto & Aged Fontina Cheese, Cherry Tomatoes, Wild Mushrooms & Cannellini Beans, Topped with Crispy Capers
For the Bean Stew

4 cups White Beans, Cooked

1 ½ pints Cherry Tomatoes, Roasted

2 cups Wild Mushrooms (Sliced Shitakes, Oyster and Trumpets )

1 Carrot, Diced

1 Thyme Spring

1 tsp Minced Garlic

½ cup Heavy Cream

4 tbsp Butter

Salt and Pepper to Taste

Note: for weight loss purposes, substitute half and half for the cream.
Method

In a medium sauté pan, melt the butter on medium heat. Add mushrooms and cook for 1 minute. Add the carrots, garlic, squash and thyme and cook until mushrooms are thoroughly cooked. Then add the cream, salt and pepper to taste and reduce until the mixture thickens. Remove the thyme spring and serve.

For the Fennel Oil

1 tbsp Fennel, Toasted

1 tsp Crushed Red Pepper

1 Clove of Garlic, minced

1 tbsp of Chopped Parsley

1 tsp Chopped Rosemary

3 oz Extra Virgin Olive oil

Method

Mix all the ingredients in a small mixing bowl and set aside until dish is ready to be plated.

For the Chicken

4 8oz Airline Chicken Pieces (with skin)

4 Slices of Aged Fontina Cheese

8 Fresh Sage Leaves

2 oz Extra Virgin Olive oil

Salt and Pepper to Taste

Method

Preheat the oven to 425 degrees. Stuff the cheese and sage under the skin of the chicken and season with salt and pepper. In a 12-inch sauté pan, heat the oil over high heat. Add the chicken skin down and sear for 3 minutes, flip the chicken place pan in oven to finish, about 6 minutes or until the chicken is thouroughly cooked.

To Plate

In a large plate, place the bean stew on the middle, slice the chicken into four pieces and place on top of the stew. Drizzle the fennel oil on top and garnish with micro greens or Italian parsley.

About Fred Bollaci

I’m CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living “La Dolce Vita” and I’m now known as “The Healthy Gourmet.” Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.

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