Pomegranate Stuffed Chicken:
What's Coookin'

Aired on Superstation WGN
Saturday, February 5 and March 19, 2005
Show 205

Alex introduces us to Chef Matthew Herter at Rice, in San Diego's beautiful W Hotel, where Matthew whips up chicken breast stuffed with fresh sage, prosciutto, and Spanish sheep's milk cheese. A master of bold flavors, Matthew leaves the skin of the chicken on for extra taste. Loaded with protein, the chicken is sautéed and basted with pomegranate molasses which delicately caramelizes. Served on a bed of diced squash, minced shallots and fresh rosemary with white wine and honey – a great antioxidant – this is truly a delicious and healthy dish!

Chicken Breast Stuffed with Prosciutto, Manchego Cheese and Fresh Sage Over Squash Hash

Ingredients:

1 10-oz. chicken breast
1 ounce shaved prosciutto
1 ounce aged manchego cheese
3 leaves fresh sage
1 ounce pomegranate molasses (see recipe below)
5 oz. diced assorted squash
1 tablespoon canola oil
1 tablespoon honey
½ cup minced shallots
pinch of rosemary
dash of white wine
salt and pepper to taste

Preparation for Pomegranate Molasses:

Juice 3 pomegranates, simmer on low heat until the juice reduces to a syrup. (3 juiced pomegranates = 1/2 cup pomegranate molasses)

Preparation for Main Dish:

Separate the skin from the flesh of the chicken to create a pocket; season with salt and pepper. Layer the prosciutto, manchego and sage between the skin and flesh. Smooth the skin back over the breast. Heat sauté pan with canola oil and place the breast skin-side down. Cook chicken four or five minutes and flip; the skin should be crisp and golden brown. Continue cooking an additional three to four minutes until the chicken becomes firm. Brush with pomegranate molasses and remove from pan and set aside. In the same pan, add minced shallots, rosemary and diced squash; sauté with salt and pepper to taste. Add a dash of wine (optional) and allow to reduce. Add honey and adjust seasoning as needed. Place squash hash on plate. Slice the chicken breast and place atop the hash.