Ingredients:
1 Whole Chicken
5 cloves Garlic
1 tbs Olive Oil
Salt/Pepper
2 lbs Button Mushrooms
½ cup Borsin Cheese
2 tbs Soy Sauce
1 Lemon, Juiced
Infused Grape Seed Oil
3 tbs Dijon Mustard
¼ cup Sundried Tomatoes
3 cups Spinach
Orange Rind
Leeks, ½ stalk of white part
2 tbs Clarified butter
Fresh Parsley
The Herbal Chef’s Infused Pesto
Instructions:
Debone entire chicken. Rub with olive oil, salt and pepper on inside and outside. Pre-heat oven to 350F. Clean and cut mushrooms into thin slices, set aside. Mince garlic, set aside. Heat pan on high heat. Add olive oil, add some mushrooms, be sure not to overcrowd the pan and to season with salt/pepper, cook on both sides until mushrooms are golden, add minced garlic and sauté for 20 seconds. Empty pan into a dish with a paper towel and repeat until all the mushrooms are fully cooked. Put all mushrooms into a blender and add the Dijon, soy sauce, and lemon juice. Blend thoroughly. Add the grape seed oil slowly until well emulsified (until it’s thick like a spread). Take it out of the blender and put in a bowl, fold in Borsin cheese. Set aside to cool. Put a large pan on medium-hot and add one tbs olive oil and the orange rind (DO NOT BURN). Add in spinach; do not pile too high, otherwise it will not cook evenly. Keep sautéing the spinach until wilted slightly, add minced garlic at the end. Add salt and pepper to taste. Put in a bowl and let cool. Get a pan going on medium heat. Chop the leek in very thin slices and add them to the pan. Keep sautéing until translucent and soft. Add 2 tbs clarified butter and stir occasionally until extremely soft. Lay the chicken flat on its back and have all your filling ingredients (Mushroom emulsion, Sundried tomatoes, Spinach, confit leeks and The Herbal Chef’s Pesto) ready to go. Spread the pesto and the mushroom emulsion first and then add the other ingredients to your liking. Put in oven until golden brown and chicken breast is cooked to 165F. Slice while hot and serve with pesto sauce.
The Herbal Chef