For the vegetables:
- 2 cups cauliflower florets
- 4 carrots, peeled and julienned (cut into 3-inch by ¼-inch planks and then cut lengthwise forming sticks)
- 1 teaspoon extra virgin olive oil
- Salt and pepper
- 8 ounces butter
- 1 tablespoon vegetable oil
- 1 shallot, finely chopped
- ½ onion, diced
- ½ zucchini, diced
- 1 granny smith apple, peeled and diced
- Salt and pepper
Chicken and bacon:
- 2 boneless, skinless chicken breasts
- 1 tablespoon blended oil (such as canola and olive)
- 2 teaspoons extra virgin olive oil
- 2 slices apple smoked bacon
- 2 ½ inch thick slices of French bread, cut on the diagonal the same size as the
- 1 tablespoon butter
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon white wine
- ½ shallot, finely chopped
- ¼ t cracked black pepper
- 1 tablespoon dried tarragon
- 2 egg yolks
- Clarified butter
- 1 tablespoon fresh tarragon
- 2 sprigs fresh tarragon
Pre-heat oven to 375 degrees.
Place cauliflower florets and julienned carrots into a bowl. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Spread out in a baking dish or sheet pan and roast until vegetables develop a golden brown color on tips and ends, about 30-35 minutes. Leave oven turned on for the chicken.
Clarify butter by melting in a sauté pan over medium high heat until it foam and solids fall to bottom. Strain off clear butter discarding milky white solids. Keep this clarified butter warm over low heat.
For the stuffing:
Heat 1 tablespoon vegetable oil in a sauté pan. Then add shallots and onions and quickly sauté until golden brown. Add diced zucchini and apples to sauté pan and cook until soft but not mushy. Season with salt and pepper and remove from heat, cool and reserve.
For the chicken and bacon:
Trim chicken of any fat and cartilage. Slice horizontally into the thick side of breast creating a deep pocket for the stuffing. Hold knife level so pocket will be of even thickness on both sides and do not go so deep as to puncture the breast on the other side. Season chicken with salt and pepper inside and out.
Heat 1 tablespoon blended oil in sauté pan and sear chicken on medium-high heat until golden brown on both sides. Remove from pan and let rest for 5 minutes. Stuff pocket with stuffing mixture. Place on baking dish and place in oven for about 30 minutes or until chicken is cooked all the way through and juices run clear.
While chicken is in oven, brown bacon in same sauté pan as chicken. Also butter bread and toast until golden brown in oven. Remove and reserve. When chicken is done, remove from oven and let rest.
For the Béarnaise sauce:
Place 1 tablespoon of the lemon juice, the red wine vinegar, white wine, shallots, black pepper, and dried tarragon in a flat saucepan. Cook over medium heat until reduced to 1tablespoon, about 5 minutes. Add 1 tablespoon water to reduced mixture, then add egg yolks and whisk briskly over moderately low heat until thick and pale about 3-5 minutes. Agitate pan and move whisk to prevent egg mixture from scrambling, moving whisk all over bottom of pan to prevent eggs from scorching. If mixture becomes too thick, add a tablespoon of water and remove from heat for a moment. Continue to whisk and when you can lift whisk and write your initials with egg mixture from whisk, slowly incorporate clarified butter. Once again, if sauce looks to shiny, to thick, or starts to break, whisk in a tablespoon of water. Continue until butter is gone. Remove from heat but keep warm on stove top. Add remaining tablespoon of lemon juice, chopped fresh tarragon, and season to taste with salt.
Place crostini and bacon in oven to re-warm for one minute. Place cauliflower and carrots on plate. Arrange toasted bread crostini next to vegetables , put bacon slices on bread. Place chicken on top of bacon and nap chicken with béarnaise. Garnish with tarragon sprig.… Read More