Barded Stuffed Chicken Breasts with Spicy Roasted Yam Puree and Lemon-Molasses Gastrique

That's a long title for a three-part meal, but it's not as complicated as it may sound. Barding poultry (wrapping it in another meat - prosciutto in this case, though bacon works quite well - and then roasting) is a means of keeping the meat moist during cooking and adding another flavor dimension with minimal effort. The breast, usually my least favorite part of a chicken (thighs are clearly best), are made palatable via stuffing, seasoning, and barding. The yams are oven-roasted with garlic, ginger, cumin, and thyme before being pureed. Finally, the molasses gastrique (usually a caramelized sugar/vinegar/fruit) concoction is reached via shortcut (molasses need no further cooking) and lemon juice replaces fruit.

Barded Stuffed Chicken Breasts

(recipe for two - multiply as needed)

2 large boneless skinless chicken breasts

several pieces very thinly sliced prosciutto

3 leaves fresh sage

1 small red bell pepper

1 small white or yellow onion

olive oil

1/2 cup cream cheese, softened

chives

1 clove garlic, minced

salt

ground black pepper

Saute over medium heat the julienned onion and pepper, adding salt and black pepper.

Filet and pound out (beneath plastic wrap) the two chicken breasts, making as best you can flat, evenly thick rectangles.

Add the chives, garlic, chopped sage, and black pepper to the softened cream cheese and spread in the center of each flattened chicken breast.

Spread a couple tablespoons of the onion and pepper mixture over the cream cheese.

Lay several pieces of prosciutto over a lengthy piece of plastic wrap, adding the rolled chicken breast, and roll tightly, twisting each end of the wrap to seal.

Refrigerate at least an hour, allowing the roll to firm up. Preheat oven to 350 degrees.

Place chicken breasts on rack over pan (allowing air to circulate under the meat while roasting) and roast for ~30 minutes or until meat is no longer pink and juices run clear when tested.

Remove from oven and allow to rest before slicing into ~1/2 inch medallions.

Roasted Yam Puree

2 yams, peeled

1/2 cup half-and-half

3 tbsp olive oil

1 garlic clove, minced

1 tsp. minced/grated ginger

1/2 tsp. toasted cumin seed, ground

1/2 tsp. thyme

1/2-1 tsp. cayenne pepper (to taste)

1/2 tsp. salt

1/2 tsp. ground black pepper

Preheat oven to 400 degrees. Peel the yams and slice into roughly 1 inch cubes. Mince garlic and ginger to yams and toss in olive oil in a large (Pyrex) pan. Add seasonings, tossing again to coat evenly, making one layer to ensure even cooking.

Roast at 400 degrees for ~40 minutes or until yams are tender.

Remove from pan and place in food processor with half-and-half and puree gently.

Lemon-Molasses Gastrique

1/4 cup molasses

1/4 cup balsamic vinegar

juice of 1 lemon

Gently heat the molasses, adding vinegar, and allow to cook slowly for ~10 minutes on low heat, simmering but not boiling. Add lemon juice and cook for another 5-10 minutes, taking care to ensure the sugar within the molasses doesn't burn. This gastrique isn't something you'd like to eat on its own, but, atop the yams, it provides an nicely tart compliment reminiscent of the brown sugar often used to top yams.

Spread the puree in a disc on a plate, topping with the gastrique. After allowing the chicken to rest, slice into medallions and lay atop the yams.