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Chicken Lafayette




Source of Recipe


851 Savannah Resturant, Charleston SC


List of Ingredients




4 Boneless, Skinless Breasts
1/4 C Andouille in 1/4 inch dice
4 - 5 T Olive Oil or Mix of Olive Oil and Clarified Butter
2 T Creole Seasoning
2 Artichoke Hearts, rough chop
1/4 C Roma Tomato, seeded and in 1/4 inch dice
1/4 C �Holy Trinity�
1 T Sliced Black Olives
1 T Chopped Scallions
1/4 C Smoked Gouda, in fine dice or coarsely grated
1/4 to 1/2 C Chicken Stock, White Wine is an option
1 T Chopped Garlic
Toothpicks, Soaked in Water


Recipe



� Pound breasts between sheets of plastic wrap, dust with some of the Creole seasoning and set aside.
� Lightly brown the andouille in a very hot skillet using some of the oil/butter.
� Add the holy trinity and saut� until al dente.
� Add the artichokes, garlic, olives, scallion and saut� just to heat through, adding a little more oil if required.
� Add the tomato and deglaze with the stock, be careful not to add any more than the minimum.
� Let cool to room temperature., then add the Gouda.
� Place 1/4 of the mixture on each breast and roll to conceal any stuffing, then securely toothpick.
� In a hot skillet with the rest of the oil/butter, brown the rolled breasts, and then finish in a 450 degree oven until cooked through, but not dry.