Breast of Chicken with Spinach and Pine Nuts

Boneless Breast of Chicken with Spinach and Pine Nuts with Roasted Red Bell Pepper Sauce

• 6 boneless breasts of chicken about 7 to 8 ounces each
• 2 cups cooked spinach, well drained and then pureed
• 6 slices proscuitto
• 1/4 to 1/2 cup toasted pine nuts
• 1 egg
• Melted Butter
• Salt and white pepper

Lightly pound each breast to flatten, and season lightly. Blend together the spinach, pine nuts and the egg, season lightly. Place one slice of ham on top of each breast, then spread about 1/3 cup of the spinach mixture on top of that, and then roll up tight. Place seam side down into your buttered baking pan, then brush the tops of the chicken with butter and season lightly. Bake in a 350 degree oven for about 25 minutes. Remove and serve with the sauce and a Timbale of yellow corn.

Ingredients for the sauce:

• 3 roasted, chopped red bell peppers, cleaned and with seeds removed (about 1 cup of peppers)
• 1/2 cup onions, diced
• 2 cups good chicken stock
• 1/3 cup heavy cream
• Sprig of thyme
• 3 ounces unsalted butter
• Salt and white pepper

In a sauce pan melt the butter, add onions and cook for about 3 minutes, add stock, thyme and peppers. Bring to a boil and then simmer for 20 minutes. Puree in a food processor and strain. Bring back to a boil on the stove and stir in the cream, check seasonings.

Timbale of Yellow Corn

• 3 ears of corn, cooked and kernels removed from the cob
• 2 eggs
• 2 egg yolks
• 1/3 cup heavy cream
• Salt and white pepper to taste
• 6 molds, buttered

Very simple. Beat the eggs and cream together, add the corn and season lightly. Pour into the buttered molds and bake in a water bath for about 20 minutes at 350 degrees, let cool for a few minutes before unmolding.

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