Fischbach-Angostura-310-Web

Angostura Entrée Salad

Submitted by: Paul Fischbach

Circles of chicken breast stuffed with ham and figs served with salad and dressing spiked with Angostura.

Details

  • Serving Size: 1 chicken breast; 1/2 cup salad; 1/4 cup dressing

INGREDIENTS

    Angostura Dressing (Makes 2 1/4 cups)

    • 3/4 cup (6 ounces) orange juice
    • 1/2 cup (4 ounces) California raisin paste*
    • 1/2 cup (4 ounces) olive oil
    • Salt and fresh ground black pepper
    • 1 teaspoon English mustard powder
    • 1 tablespoon Angostura Bitters
    • 1/4 cup (2 ounces) fresh lemon juice
    • 1/4 cup balsamic vinaigrette

    Chicken

    • 8 boneless, skinless chicken breasts (about 3 ounces each)
    • 8 slices smoked ham
    • 4 tablespoons California raisin juice concentrate*
    • 12 dried figs
    • 1/4 cup all-purpose flour
    • 4 eggs, beaten
    • 2 ounces dry bread crumbs
    • 2 ounces dry coconut flakes
    • Oil; for frying

    Salad

    • 4 cups (8 ounces) assorted greens
    • 4 cucumbers
    • 1/4 cup chopped chives
    • 4 radicchio leaves
    • 3/4 cup California golden raisins

    PROCEDURE

    Measure all ingredients for dressing into blender container and blend well. Store in refrigerator until ready to serve. Preheat oven to 350°F.

    Place chicken breasts between 2 sheets of plastic wrap and pound with meat mallet or small pan to desired thickness. Remove plastic wrap and arrange slice of smoked ham on top of chicken. Drizzle with raisin juice concentrate and arrange figs on top of ham. Roll up like jellyroll; dust with flour and dip in egg wash. Roll in breadcrumbs mixed with coconut flakes. Pour oil into sautépan; heat and sear chicken until golden brown. Place chicken in preheated oven and bake at 350°F until internal temperature is 160°F. Remove from oven and cool. Then, slice crosswise into 1/2-inch pinwheels. Arrange assorted greens and chicken pinwheels on serving plate and arrange raisins, cucumber, chives and radicchio on top. Serve with 1/4 cup (2 ounces) Angostura Dressing.

    Chef Note: Commercially prepared California raisin paste and raisin juice concentrate are available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (1 cup natural raisins) until very finely chopped and smooth.

    Nutrition Facts Per Serving

    Calories 600 (32% from fat); Total Fat 22g (sat 6g, mono 12g, poly 2g, trans 0g ); Cholesterol 165mg; Protein 32g; Carbohydrate 74g; (Dietary Fiber 8g; Sugars 56g; ); Iron 5mg; Sodium 560mg; Calcium 160mg; Potassium 1174mg

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