Georgia Magazine - November 2022 - 39

This month's recipes were developed by Miller
Grove High School culinary director Keio Gayden
and her students. Springer Mountain Farms, based
in Baldwin, supports this program, so Gayden uses a
lot of its chicken in her classes.
STUFFED CHICKEN FLORENTINE
Recipe by Keio Gayden
Stuffing
3-1/2 tablespoons olive oil, divided
1/4 cup diced onion
2 garlic cloves, peeled, minced
1/2 teaspoon dried thyme
1 ounce diced red bell peppers
3 cups fresh spinach
1 ounce chopped parsley
1-1/2 ounces seasoned panko breadcrumbs
2 ounces grated Parmesan cheese
1 egg
Chicken
2 (5- to 6-ounce) boneless, skinless, whole chicken
breasts, cut lengthwise into halves
Salt and pepper, to taste
Flour, for dredging
Cream sauce
1-1/2 tablespoons unsalted butter
1 tablespoon minced onion
1/2 tablespoon minced garlic
5 ounces chicken stock
1/2 cup whipping cream
1/2 tablespoon chopped, fresh Italian parsley
Salt and pepper, to taste
Prepare the stuffing: In a skillet placed over medium heat,
heat 1-1/2 tablespoons of the olive oil, and saute the onions
and garlic with the thyme. Cook until the onions are slightly
browned, about 3 minutes. Add red bell peppers and cook for
another 3-5 minutes. Add the spinach and stir to combine.
Remove from the heat and stir in the parsley, panko
breadcrumbs, Parmesan cheese and egg. Combine thoroughly
and set aside until ready to stuff the chicken breasts.
Place the chicken breast halves between 2 pieces of plastic
wrap and flatten with a mallet to an even thickness, less than
1/4 inch throughout.
To stuff the chicken breast halves, place each on a flat
surface. Season evenly with salt and pepper. Dredge in flour.
Spread 1/4 of the spinach mixture evenly over the cutlet.
Roll up until you end with the seam side facing down. Using
kitchen twine, tie the cutlet with a secure knot in three places
along the roll: the middle, upper half and lower half. Reserve
any remaining spinach stuffing to add to the sauce.
Heat a skillet over medium heat and add the remaining
2 tablespoons olive oil. Brown the stuffed cutlets on all sides,
about 3 minutes per side.
Preheat the oven to 375 degrees. Bake the stuffed chicken
breasts for 15-20 minutes or until an instant-read thermometer
registers 165 degrees when inserted into the chicken.
While the chicken is in the oven, make the sauce. Melt
the unsalted butter in the same pan in which you cooked the
chicken breasts. Add the minced onion and garlic, and saute
until the onion is translucent, stirring to scrape up browned bits
in the bottom of the skillet. Add the chicken stock and cream,
and simmer until the sauce is reduced by half. Stir in the parsley
and any remaining spinach stuffing. Season to taste with salt
and pepper.
Serve the stuffed chicken breasts cut in half or into slices,
napped with the sauce. Serves 4.
Miller Grove High School senior India Naylor contributes
a way to prepare Brussels sprouts so that they appeal even to
those who usually dislike them.
BRUSSELS SPROUTS WITH MAPLE-BALSAMIC
GLAZE
1 cup water, for cooking sprouts
1/2 pound Brussels sprouts, trimmed, washed, cut in half
Bowl of ice water
4 slices applewood-smoked bacon
1/4 cup olive oil
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon Creole seasoning
Glaze
1/4 cup pure maple syrup
1/4 cup balsamic vinegar
In a small saucepan set over medium heat, bring water to
a boil. Blanch the Brussels sprouts for 1-2 minutes. Remove the
sprouts from water and immediately shock them in ice
water for 60 seconds. Drain sprouts from ice water and set aside.
Cut bacon into small pieces. In a saucepan set over
medium heat, cook bacon. Remove cooked bacon from the pan.
Add olive oil and Brussels sprouts to bacon drippings in the
pan and saute until sprouts are fork-tender, about 3-5 minutes.
Season with black pepper, salt and Creole
seasoning.
In a small pot set over medium
heat, mix maple syrup and
balsamic vinegar for glaze.
Warm the glaze and
pour over the cooked
sprouts. Top with the
cooked bacon. Serve
immediately.
Serves 2.
MORE
www.georgiamagazine.org 39
MILLER GROVE HIGH SCHOOL CULINARY ARTS
ISTOCK.COM / INNA TARASENKO
http://www.georgiamagazine.org
Georgia Magazine - November 2022

Table of Contents for the Digital Edition of Georgia Magazine - November 2022
