Lilliana’s Maggie’s Farm Raspberry and Montrachet Recipe
Chicken
4 Chicken Breasts (skin on)
1 – 8 oz. Tube Montrachet cheese
1 oz each chives, parsley, tarragon, dill, chervil (all finely chopped)
Salt and pepper
1 Tablespoon Orange Zest
1 teaspoon chili flakes
1 pint fresh raspberries
Directions: Remove skin from breasts and reserve. place breast between two slices saran wrap. hammer out until 1/4 inch thick all the way around. in mixing bowl add remaining ingredients (except raspberries)and mix on high for 5-7 minutes, or until fluffy and light. Remove from mixer and gently fold in raspberries. DO NOT OVER MIX or the raspberries will fall apart and bleed all over the cheese. Place some of the cheese mixture on one of the breasts, and then roll it up like a burrito. Take reserved skin and wrap around stuffed breast. Secure skin with tooth picks or butchers twine. Season the skin with salt and pepper. Sear in hot pan, and then bake in oven at 350 until internal temp reaches 150. Remove from oven and let rest.
Rice (cook all separately in chicken stock)
1 cup cooked brown rice
1 cup cooked wild rice
1 cup cooked white rice
1/2 cup shaved almonds
1/2 cup celery (Small Dice)
1/2 cup carrots (Small Dice)
1 cup onions (Small Dice)
salt and pepper
3 tablespoon butter
Directions: Sautee vegetables in butter until softened. Add almonds and rice and stir until incorporated. Season with salt and pepper. place in heat save casserole dish, and bake for 30 minutes at 350
Blackberry Poulard-Demi
2 Quarts Chicken Stock
1 Pint Blackberries
1 sprig fresh rosemary
1 sprig fresh thyme
3 cloves garlic
3 peeled shallots
1 rough chopped onion
1 rough chopped peeled carrot
3 rough chopped ribs of celery
3 Tablespoons butter
1/2 cup white wine
Directions: place all ingredients except blackberries in large stock pot. bring to a simmer and reduce by 3/4. Add black berries and simmer for another 5 minutes.
