Mozzarella mac@ cheese with Stuffed Chicken Breast

Mozzarella mac@ cheese with Stuffed Chicken Breast

1 qt1/2 and 1/2

4 tbsp roux

1 onion split

1 lb shredded mozzarella cheese

1/2 cup shredded Parmesan (split)

1 cup pan co bread crumb

Truffle oil to taste

1 lb cooked rotini or cavatelli pasta

Prepare Soubise by making Bechamel (scalding half and half and whisking roux into mixture) in a 3 quart sauce pot

Add onion and cook on low to medium heat for twenty minutes. Remove and strain into bowl.

while hot add mozzarella cheese and 1/2 Parmesan. Mix with pasta. Top with cheese and pan co. Bake at 375F for twenty minutes or golden. Pour truffle oil over browned bread crumbs.

For the stuffed chicken breast

6  4 oz chicken breasts butter-flied

1 cup sun dried tomato fine julienne

1/3 cup nicoise olive (black olive as a substitute)

4 cup chopped chopped fresh spinach

1/3 cup panko bread crumbs

1/2 cup extra virgin olive oil split into two portions

3 tbsp sweet butter

2 clove garlic minced

1 shallot(large) fine diced

1/2 tbsp chopped parsley

1 tsp chopped fresh thyme

(optional)  1/2 cup ashiago or romano cheese (shredded)

On a cutting board butterfly each chicken breast and place to the side. place a 10 * 10 inch piece of plastic wrap on the board on place a butterflied chicken breast on top of the plastic wrap.  Place a similiar piece of wrap on top of chicken breast.  With a meat tenderizer (mallet) begin to pound and turn the chicken breast as you are pounding it out. This  process creates a chicken  paillard.  It should resemble a flat disk a couple of millineters thick. Flip and gently pound even You will repeat this process six times.  Once for each chicken breast.  Next the stuffing.

Place half portion of oil, butter, into a saute pan and heat. Add garlic and shallot and stir in olives and sundried tomato.

Add chopped spinach and cook thouroughly.  Remove from heat and add herbs, nuts and remaining olive oil.  Season with salt and pepper.  Add cheese if cheese flavor) is desired.  Do this six times. place chicken on a sheet pan and cook ten minutes along side the mac@cheese. Once removed from the oven allow to cool a minute and slice each piece of chicken four times on the bias and fan across the top of the service plate. Add a portion of pasta and serve.