From: Executive chef/assistant general manager Daniel Fox, The Madison Club, Madison, WI. Yield: 1 serving.
1 slice ham
10 leaves raw spinach
3 basil leaves
3 slices zucchini (not cooked)
1 thick slice red bell pepper, charred*
3 balls of Crave Brothers Farmstead Classics Marinated Fresh Mozzarella Cheese (ciliegine balls)
1 6-oz. chicken breast, boneless, skinless, butterflied
½ cup bread crumbs
to taste, salt and pepper
Vegetable Saute:
1 tsp. extra virgin olive oil
½ cup sliced mushrooms
1 large shallot, cut into thin rounds
1 garlic clove, finely minced
1 handful of spinach
3 sun gold or cherry tomatoes, halved
1 tsp. butter
to taste, salt and pepper
*For charred red bell pepper: Season a red bell pepper with salt and pepper and toss in a neutral oil. Roast pepper in a 500°F oven, on a very hot grill, or over an open flame. Char the pepper nicely, place in a bowl and cover with plastic wrap in order to steam for 10 minutes. Peel the thin papery skin, deseed the pepper, and cut meat into desired shape.
For chicken breast: Place slice of ham on cutting board. Place spinach down the center of ham; top with the basil leaves, zucchini, red pepper and mozzarella. Roll the ham around all of the ingredients into a tube. Place the ham roll in center of the cut piece of chicken and roll one half of the piece of chicken over the ham tube. The ham should fit nicely inside the chicken. Season chicken with salt and pepper. Sprinkle the bread crumbs all over the chicken; place chicken on baking sheet. Bake at 375°F until the internal temperature reaches 160°F.
For vegetable saute: Place medium saute pan over medium-high heat. Add oil in pan along with mushrooms. Saute mushrooms until slightly softened. Add shallot and garlic; continue to saute for another minute. Add spinach; cover for 1-2 minutes. Uncover, add tomatoes and butter, and stir until blended. Season with salt and pepper and serve immediately.
To serve: Slice stuffed chicken breast in half and display over freshly sauteed vegetables.
