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)


  • 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

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.