Dish: Stuffed chicken chefarella
6 oz chicken, trimmed
2 oz prosciutto di Parma, thinly sliced
2 oz burrata, middle only
1 oz capers
1 oz sun dried tomato, packed in oil
1 tbsp basil, chiffonade
1 lemon, juiced
2/3 oz white wine
½ artichoke, hearts
2 eggs, whisked
1 cup flour
1 tsp garlic powder
½ cup shitake mushrooms
1 cup chicken stock
1 tbsp butter, unsalted
Take your chicken and butterfly it in the middle. Tenderize it with a mallet until very thin. Season with kosher salt and pepper. Spread burrata onto chicken with chiffonade of basil.
In a bowl crack 2 eggs. Set aside.
Take your chicken and dredge through your flour then through your eggs. Have a hot pan with blended oil ready. Put the chicken into the pan and let chicken cook until golden brown on each side.
Deglaze pan with white wine. Add in a tbsp of unsalted butter then add your shitake mushrooms. Let reduce, add in chicken stock, a tbsp of cream and squeeze in your lemon. Place chicken back in pan to finish cooking. Flash fry prosciutto until crispy.