Pan Roasted Stuffed Chicken Breast With Vin Blanc Sauce. New Music From M.E.

Stuffed Chicken Breasts
hip-chick
I recently received an email from M.E. (Maafa Eugenics) with his new song “Faith”. When I asked him what I should serve to go along with the music he sent a recipe that celebrates his southern heritage.

Pan Roasted Stuffed Chicken Breast With Vin Blanc Sauce is all at once comfort food and elegant dining. A simple filling of spinach, wild rice and mushrooms and a buttery wine sauce are magical with the chicken.

M.E. recommended serving the chicken with traditional southern sides like black-eyed peas and collard greens. I used this recipe for the black-eyed peas and followed this recipe for collard greens (using salt pork).

Pan Roasted Stuffed Chicken Breast With Vin Blanc Sauce
Pan Roasted Stuffed Chicken Breast With Vin Blanc Sauce

Ingredients:

2 split chicken breasts
1 cup sliced baby bella mushrooms
1/2 cup long grain wild rice
4 oz fresh spinach
Salt and freshly ground pepper
6 oz white wine
2 Tbs unsalted butter
1/2 teaspoon cracked pepper
1 Tbs garlic paste
2 Tbs minced shallot
4 oz chicken stock

Directions:

1. Cook rice according to package directions.

2. Sauté mushrooms and spinach with salt and 1 tablespoon of the butter. Set aside to cool slightly.

3. Make a pocket in each chicken breast that is deep enough to fill but be careful not to cut all the way through. Season inside and out with salt and pepper.

4. Fill each chicken breast pocket with a few spoonfuls of the spinach mixture.

5. Sauté chicken in a large skillet until golden brown on both sides.

6. Bake chicken in a preheated 375°F oven for 15-20 mins or until internal temperature is 165°F.

7. While chicken is baking, bring shallots, garlic paste, and wine to a boil in a small saucepan. Continue to boil until wine is almost all evaporated. Add chicken stock, decrease heat, and reduce sauce by half.

8. Remove sauce from heat and add butter. Stir gently until melted and sauce is slightly thickened. Correct seasoning with salt and pepper.

9. Remove chicken from oven and let rest for 5 minutes. Serve with sauce poured over the breasts.

Serves 2 (recipe doubles easily)

Recipe from Chef K.C. of King’s Lunch Table in Burlington, North Carolina
Pan Roasted Stuffed Chicken Breast With Vin Blanc Sauce

Now based in Brooklyn, M.E. is releasing “Faith” this week. He says his “style can be best described as East Coast Hip-Hop mixed with a little Southern Trap” owing to his North Carolina roots.

While hip-hop is not my usual jam, I found “Faith” to be pretty exciting. It’s a little weird which makes it a star in my ears. I love the use of voice distortion and that change to choral at the 2:10 minute mark is lovely and unexpected.

Check out M.E. on Facebook. You can buy his music on Bandcamp.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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