Sunday, July 13, 2008
Food, Recipes

Fresh picks

Herb-crusted chicken with raspberries and artisanal cheese

Photos/courtesy of Flat Creek Lodge

By Dane Huebner

In Wisconsin, where I’m from, berries aren’t ripe for picking until fall, but in Georgia, berries are a sure sign of summer. At Flat Creek Lodge in Southeast Georgia, we have ripe blueberries, raspberries and blackberries coming from our orchards all summer long. Of course, berries are delicious in pies and muffins, but they make a great ingredient in entrees too. Combining fresh berries with a light chicken dish that’s been livened up by some spicy Thai chili cheese from the Flat Creek micro-dairy makes great summer fare in any state.

The Thai chili cheddar I chose for this dish is unique because it offers a wonderful chance to explore new peppers. While there are plenty of peppered cheeses out there, they generally use jalapeño, habañero or chipotle peppers. The cheddar in this dish incorporates Thai chilies, basil and mint--all authentic ingredients in Thai cuisine. Putting them in cheese creates a fusion by adding an element that’s not usually used in Thai cooking: cheese.

When I serve this dish, people are thrilled by the combination of crispness and moistness in the chicken. The secret is that the chicken has been dredged in mayonnaise and mustard, which keeps it moist while also providing a lot of flavor. The basil and mint in the cheese are also reflected in the herb crust. The result is a dish that is sweet and tangy with an extra spice and pizzazz provided by the cheese.

Although cheese can sometimes cause a dish to lean toward the heavy side, combining the stuffed chicken with the berry vinaigrette keeps it from being too weighted down. Since the final product is served over a bed of fresh summer greens, the dish can be served as a complete meal. However, if a side dish is desired, opt for something cool and light. A potato salad or pasta salad will be a perfect complement.

To change things up, the vinaigrette can also be made with another kind of berry like blackberries. Even mixing raspberries and blackberries in the dish would be extremely flavorful. And while Flat Creek Lodge cheeses are available all year long, substituting the berries during another season can go in a variety of directions. A Thai-style vinaigrette with mint and basil or a spicy pesto would work well with the same cheese-stuffed chicken.
This colorful and fresh presentation is something you and your guests will enjoy “berry” much! SP
Dane Huebner is the head cheesemaker at Flat Creek Lodge Dairy. 367 Bishop Chapel Church Road, Swainsboro. 478-237-3474. www.flatcreeklodge.com.

Herb-Crusted Chicken Stuffed with Flat Creek Thai Chili Cheese and Served with Fresh Raspberry Sauce

Serves 4

INGREDIENTS

Raspberry sauce

• 6 ounces fresh raspberries
• 3 tablespoons white balsamic or white wine vinegar
• 1 tablespoon sugar
• 4 ounces grape seed oil

Chicken

• 2 cups panko (Japanese bread crumbs)
• 1 tablespoon kosher salt
• 2 tablespoons coarse black pepper
• ½ cup Dijon mustard
• ½ cup mayonnaise
• ½ cup chopped fresh basil
• ½ cup chopped fresh mint
• 4 large boneless, skinless chicken breasts
• 8 ounces Flat Creek Thai chili cheddar cheese, cut into 2-inch batons

INSTRUCTIONS

Puree raspberries, white balsamic vinegar and sugar in blender until smooth. With blender running, slowly add grape seed oil. Season sauce with salt and pepper to taste. To prepare the chicken, preheat oven to 375 degrees F. Mix panko, ½ tablespoon salt and 1 tablespoon pepper in shallow dish. Mix mustard, mayonnaise, half of the basil and mint and the remaining salt and pepper in another shallow dish. Carefully, with a small paring knife, make a small but deep incision into the thick end of the chicken breast. Stuff about 2 ounces of Thai chili cheddar into each chicken breast. If the opening won’t stay closed, use a wooden toothpick to sew it shut. Remember to remove the pick prior to service. Place the stuffed breast in the mustard/mayo mixture and coat. Dip chicken into panko mixture (panko, herbs and salt and pepper) by pressing the crumbs onto the chicken. Heat a large nonstick sauté pan to medium-high heat using a small amount of grape seed oil to coat the pan. Add chicken, and brown both sides about one minute per side. Transfer browned chicken to baking sheet, and finish cooking chicken in the oven for about another 10 to 12 minutes. Place salad greens on plate. Add raspberry sauce. Place cooked chicken on greens, and garnish with additional raspberries.