Pollo e Pesce with a Chardonnay Reduction Sauce

By: Shawn Stanchfield
Shawn Stanchfield studied culinary arts at Le Cordon Bleu. Upon graduation, he spent time in Hawaii under Master Chef Sam Choy studying Hawaiian Regional Cuisine. After his studies with Sam Choy, he opened his restaurant, Chef Shawn’s in Tucson, AZ. He has now opened his own culinary school in conjunction with the City of Capitola Parks and Recreations department, Capitola Culinary Institute, and is a consultant Chef to BARGETTO WINERY.

Ingredients:
6 oz. chicken breast
1/2 slice proscuitto or ham
7 each spinach leaf, blanched
3 each basil leaves
1/2 to 1 oz. imitation crab*
1/2 oz. dijon mustard
2 toothpicks

* You can utilize any type of white fish or seafood like shrimp, crab, lobster, etc. If you utilize any of those, you will need to pre-cook before rolling into the breast of chicken. If not, they will not cook through.

Procedure:
1. Pound chicken breast thin and lay flat, presentation side down (the smoothest side).
2. Cover surface of breast with Dijon mustard followed by the blanched spinach leafs.
3. Then layer inside the breast with basil, Proscuitto, and imitation crab.
4. Carefully roll breast and secure with toothpicks or skewer. Brown on all sides.
5. Finish cooking in oven.
6. Slice on the bias and fan out on plate.

Chardonnay Sauce Ingredients:
12 oz. chicken stock, low sodium
12 oz. Chardonnay
2 oz.butter

Procedure:
1. Remove chicken breasts from pan.
2. De-glaze pan with Chardonnay and chicken stock.
3. Reduce by 2/3rds.
4. Finish with butter. Swirl in cold butter until incorporated.
(I recommend doing this off the heat so the butter does not separate.)

Serves 4.