Eat Your City Restaurant Week is fast approaching (August 11-17, 2014), so we brought Executive Chef Bledar Garunja of Windsor Club, who will be participating during the week-long festivities, into the CTV Windsor kitchen. He made a fantastic dish and shared the recipe with us: Chicken Suprème stuffed with baby spinach, double cream brie cheese and lemon confit.
The Windsor Club will be open to the public for the August 11-17 event.
Recipe (Yields 1)
Ingredients:
- 1 chicken breast- preferably suprème with the wing bone still attached.
- 3oz baby spinach
- 3oz brie cheese
- 1/4 cup of lemon confit
- 1/2 cup of 35% cream
- 1 chopped garlic clove
- 1 tablespoon of butter
- 1 baby carrot
- 1 baby bok choy
- salt and pepper to taste
- 1 waxy potato
Method:
Stuff chicken breast with the spinach, brie cheese and lemon confit. Bake in the oven at 375°F for 15 minutes. For the potato dauphinois, slice the potato thin and lay them around a small ramekin dish. Bring the cream, garlic and butter to a boil and pour into the potatoes. Bake the potatoes in the oven until all of the cream is gone. Blanch your vegetables in salted boiling water for 5 minutes then drizzle them with olive oil and season with salt and pepper. Plate everything while hot.