Recipe Courtesy of KCC Culinary Student Greg Gamayo

Duxelle

2 cup                    Shiitake Mushroom, Minced

1T                         Butter/oil

1 clove                Garlic, Minced

¼ cup                   Onion, Small Dice

3 leaves               Sage, Minced

TT                          Kosher Salt

TT                         Black Pepper

1 ½ tsp                 Mushroom & Sage olive oil

Sauté garlic and onion in a pan with butter. Add sage and mushroom. Cook until all moisture from mushrooms evaporates from pan. Remove from heat and add mushroom sage oil. Place in ice bath to cool.

Roulade

2 pc       Chicken breast

Duxelle

4 leaves Fresh Sage

6 strips of bacon halved.

Butterfly chicken breast and stuff with duxelle.  Roll chicken breast tightly. Place sage leaves on top of roll and then wrap with bacon. Tie with butchers twine if possible.  Sear roulade seam side down first; browning all sides. Place in oven for about 10 minutes or until internal temperature reaches 160 degrees Fahrenheit.  Allow to rest and finish cooking to 165, then slice.

Tomato Risotto

1 bag                    Tomato and Basil Risotto from Island Olive Oil Company

3 cup, about       Chicken stock

¼ cup                    White wine

TT                          Parmesan cheese

TT                          Butter

Gently toast rice mixture in a pot with olive oil.  When rice is toasted add white wine and reduce by half.  Slowly add chicken stock in ½ cup incraments until the rice is eldente, or to your liking.  Finish with butter and parmesian.  Season to taste.   

Fried Sage

Fry fresh sage quickly in 330 degrees Fahrenheit oil until crispy for garnish. Season.