My mother has always said to me, “If you want to do something for me, don’t buy me anything, just cook me a meal and i’ll be more than happy”. So, for Mother’s Day this year, we’ve teamed up with one of our favourite at home chefs Chris Candusso and Metro to show you how to prepare and make your mom a meal she will never forget!
– Prepare the stuffing for the chicken first. Combine chopped spinach, garlic, kalamata olives, sundried tomatoes, basil in a mixing bowl. Add 2 tbsp of oil from the sundried tomato jar and mix ingredients with a spatula. Add in the room temperature (spreads easier at room temp) goat cheese and mix together everything with a spatula for a few minutes, until the goat cheese has evenly incorporated all of the other ingredients. Set mix aside
– Lay chicken breast on cutting board and slowly butterfly the breast starting at the top corner of the thickest part of the breast. Lay butterflied chicken breast (marinated side down) on a sheet of parchment paper and place another sheet of parchment paper on top. Take meat pounder/tenderizer and flatten out the breast. Don’t pound it too hard or you increase the chances of the breast starting to fall apart creating hole. CHEFS TIP: In case you accidentally create a hole in the chicken, you can save the day with the prosciutto covering your gaps and insulating the stuffing. That’s why it’s always a good idea to get a few extra slices of prosciutto from the deli for this recipe.
– Layer 2-3 slices of thinly sliced prosciutto first, then add your stuffing, evening it out along the butterflied breast. Wrap the breast around the stuffing the best you can, sometimes pushing the excess stuffing back in from the sides. Use 3 pieces of butcher string to tie each breast, trim the excess string after tying with a pair of scissors. Now your stuffed chicken breasts are ready to grill! Tip: Rub a little fresh olive oil on the outside of the breasts right before grilling to avoid the chicken sticking to the grill pan
– Sear & Bake is the suggested method of cooking. Cook the chicken at 375 degrees, same temperature as the roasted beets. Heat up your grill pan on medium-high heat. Wait until the grill pan is really hot, then sear the breasts on each side for 1.5-2 minutes. Remove grill pan with chicken off the burner and place directly into the hot oven for 18 minutes. Cut off string with scissors prior to plating.
ARUGULA SALAD with BEETS, WALNUTS & FETA
Roasting Beets – peel and slice beets into wedges and toss together in a bowl with 2 tbsp of olive oil, 1 tbsp of honey, Salt + Pepper to taste. Cover a baking tray with aluminum foil and spread beets across baking tray. Bake in over for 45 minutes at 375 degrees.
CHEFS TIP: Whisk together in small bowl and let sit for 15 minutes before dressing salad. When you’re ready to dress the salad, add a few tablespoons at a time and mix. This prevents you from over dressing the salad and making it soggy. You may not need the entire amount of the dressing you created. You can always drizzle a little on the salad after plating if need be.
Providing the freshest and yummiest ingredients, Metro is the one stop shop for all your needs and is where you can find all the ingredients for this dish.
And of course, presentation is everything; Mr. Cowe shows us and you how simple it is to make this dish look as delicious as it tastes!