Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Chicken Prep:
Cut each breast in half lengthwise making total of six single breasts. Season chicken with salt and pepper. Using a hot grill with hickory wood in it, quickly cook each chicken breast on both sides. Remove from grill when marked (chicken breast should still be very raw) and chill till able to be handled. Using a sharp boning knife, cut a small pocket into each chicken breast starting at the thicker part of the chicken breast. Make sure the pocket is deep also being careful not to poke a hole through the outside of the breast. Place two slices of cheese inside of chicken breast, followed by two or three slices of the capicola. Finish the stuffing with two pieces of arugula. Repeat process till each breast is stuffed. Preheat oven to 450 degrees. Cook stuffed chicken breast in oven for 7-8 minutes. Check for doneness using a meat thermometer. If temperature doesn’t reach 160 degrees continue to cook till chicken is up to that temperature. After doneness has been reached, remove breast from oven and place each breast onto cutting board and allow 5 minutes to rest. Slice each breast into five pieces.

Parsnip Sauce Prep:
Combine parsnips, milk, water, and bay leaf into small saucepot. Cook over medium heat for 10-15 minutes or until parsnips are soft. Strain parsnips being sure to reserve liquid. Place parsnips into blender and begin to blend with high speed. Add cooking liquid a little at a time till parsnips are to a sauce consistency. Season with salt and vinegar. Hold hot till time to serve.

Mushroom Prep:
In large sauté pan, using high heat, sauté mushrooms in olive oil for 2-3 minutes. Add asparagus, squash, and leeks. Continue to cook for one minute. Deglaze with chicken stock and season with salt and pepper.

Chive Oil Prep:
Place chives and oil in blender and blend on high till smooth. Strain through fine mesh strainer.

Relish Prep:
Mix all ingredients in small mixing bowl.

To Plate:
In the center of large glass plate, place small amount of mushroom-veggie mixture. Arrange sliced breast of chicken on top of mixture. Drizzle parsnip sauce around plate. Drizzle a small amount of chive oil on top of parsnip sauce. Place a small spoonful of relish onto sides of plate. Serve.

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Ingredients:

Chicken:
3pc 10oz chicken breast, skinless
1T Kosher salt
1T cracked black pepper
12 slices aged grayere cheese, thinly slices
1 lb sliced spicy capicola
12pc baby arugula

Parsnip Sauce:
2 lb peeled parsnips
1 qt milk
2 qt water
2 bay leaves
1T Kosher salt
1 splash apple cider vinegar

Mushrooms:
1 lb Bluefoot chanterelle mushrooms, cleaned
2T olive oil
1 bunch par blanched baby asparagus
2 cups yellow squash, julienned
1 pc leeks, chopped
3T chicken stock
1/2T salt
1t cracked black pepper

Chive Oil:
1 cup packed chives
3/4 cup canola oil

Relish:
1/4 cup diced red tomatoes
2T diced pigullo peppers
2t chopped basil
2T toasted hazelnuts, halved
1 1/2T balsamic vinegar
1T olive oil
Pinch of Kosher salt

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