Chicken Roquefort with Whisky Sauce

Adapted from Deliceline by Celine, 2013




Serves 2

2  Boneless chicken breasts
1 package of Roquefort  or Gorgonzola cheese
2 Tablespoons unsalted  butter
1 Tablespoon whisky (Bushmills Irish Whisky was used)
4  Slices of serrano ham
Salt, to  taste
Ground black pepper, to taste


Preheat the oven to 350°F.

Using a paring knife, create a small pocket in each chicken breast. Season inside with salt and pepper.

in a medium bowl, mash the butter, Roquefort and whisky into a paste.

Take half of the cheese mixture and gently stuff  one of the chicken breasts.

Lay two slices of the serrano ham flat on the counter, making sure they over lap. Roll the chicken breast in the ham and secure with kitchen twine.

Repeat with the remaining chicken breast, cheese mixture, and ham.

Season the bundles with salt and pepper.

Heat oil in a large skillet over medium high heat and brown chicken breast on all sides, untl golden brown. Transfer to a parchment covered baking sheet.

Deglaze the skillet  with whisky and let the sauce reduce Pour the sauce over the chicken bundles and roast for 20-30 minutes, basting occasionally. To check for doneness, insert a  thermometer inserted into the chicken and it should reads 170°F.

Transfer the chicken breast to a cutting board and let stand 10 minutes. Slice each roast in half or in medallions.

This dish is best served as a main course with a  green salad and risotto. Parenting Team FC Contributor

Mushroom Vol-au-Vent

Here is a quick and easy recipe proving that great French food doesn’t require a tall hat and a fancy kitchen.

Vol-au-vent, literally means flying in the”flying in the wind”, and  this light an airy dish is just that. There are a million and one ways to make  this classic lidded shell  dish.This vol-au-vent is well grounded in tradition. However, to make  it super easy for the home cook, the  shells  are made from store bought puff pastry and stuffed with a creamy mushroom duxelles. The mushroom filling is earthy and woodsy from mushrooms and thyme, with a smooth finish from the crème fraîche.

Vol-au-vent, is  French Classic in a flash and it is perfect for a Meatless Monday Meal.


Serves 4


1 sheet of frozen puff pastry, thawed but very cold
1 1/2 Tablespoons unsalted butter
8 ounces  mixed mushrooms, coarsely chopped
1 whole, smashed garlic clove
2 stems fresh thyme
1 Tablespoon dry white wine
2 Tablespoons crème fraîche


Preheat the oven to 400°F.
Lightly flour a cutting board, and place the pastry on it. Cut out 9 circles from the pastry using a 2.5-inch biscuit cutter. Use a 1.5-inch biscuit cutter to make an indent (not all the way through) in the center of each pastry circle.

Bake the puff pastry for 20 minutes

Meanwhile, make the mushroom filling mixture. Melt the butter in a wide sauté pan. Add the mushrooms, garlic, and thyme. Sauté the mixture over medium heat for about 4 minutes, until the mushrooms have greatly shrunk in size and the pan has dried out. Season with salt and pepper, and add the wine. Allow to reduce. Remove the garlic and thyme stems from the pan, and take the pan off the heat. Stir in the crème fraîche.

Use a paring knife to gently remove the center disc from each puff pastry shell and reserve. Fill the cavity with the mushroom mixture, and replace the pastry disc and serve immediately.



DSC02472.JPG Parenting Team FC Contributor

Eating Light: General Tso’s Chicken

Photo Credit: Kate Mathias, 2011

This sweet and spicy dish is absolutely one of my favorite things to eat and it is  Chinese-American restaurant staple. The version featured here, is lighter than your normal take-out or restaurant style recipe, mainly because the chicken is only lightly coated in cornstarch and is pan-fried rather than deep-fried.

Serves 4

1 1/2 teaspoons toasted sesame oil
1 large egg white
1/4 cup plus 1 tablespoon soy sauce
1/4 cup plus 3 tablespoons cornstarch
1 pound skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 cup low-sodium chicken broth
1 teaspoon Chinese chile-garlic sauce
3 tablespoons sugar
1 tablespoon vegetable oil, plus more for frying
2 tablespoons very finely chopped fresh ginger
2 large garlic cloves, minced
4 scallions, thinly sliced
Steamed broccoli and white rice, for serving

In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes.

Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 cup of soy sauce and 1 tablespoon of cornstarch.

In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.

In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes. Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds.

Serve right away, with steamed broccoli and rice. Parenting Team FC Contributor