Dual Controls Chicken And Steak Herb Poached Chicken With Olive Salsa Over Basmati Rice And New York Strip Steak With Sauce Robert Over Baby Potatoes Food

HERB POACHED CHICKEN WITH OLIVE SALSA OVER BASMATI RICE

Steps:

• Preheat oven to 350 degrees F. Slice the root end off the entire head of garlic and turn it upside down, wrap it in aluminum foil and mold the foil so it supports the garlic to allow the cut end to stand upright in the oven. Pour 1 tablespoon extra-virgin olive oil on the garlic so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until it is cool enough to handle.
• To make the olive salsa for the chicken topping, in a small bowl combine the tomato, basil, parsley, peppercorns, olives and 3 tablespoons extra-virgin olive oil. Gently squeeze the roasted garlic cloves from the skins into the mixture. Fold everything together and set aside to let flavors integrate.
• For the rice accompaniment to the chicken, melt the butter in a medium saucepan over medium heat and stir in the basmati rice, thyme leaves, salt, and pepper, allowing rice to toast for a few minutes. Then add the chicken stock, bring to a boil, reduce heat to low, cover and let simmer covered and undisturbed for 20 minutes. Remove from heat and let stand 5 minutes.
• In a large saute pan, heat the chicken broth over medium high heat. Add the basil, tarragon and parsley, bring to a boil to integrate flavors, then reduce heat. This is your poaching liquid. Season the chicken breasts generously on both sides with salt and pepper, rubbing the seasoning in, and place the chicken in simmering poaching liquid. (Remember, you are poaching, not boiling. The liquid should be kept at a simmer.) Poach chicken until cooked through, about 10 minutes, turning breasts midway through cooking period. Remove to paper towels to drain.
• Spoon some basmati rice onto serving plate, top with a piece of chicken, and spoon olive salsa over chicken. Garnish with baby carrots.

BALSAMIC CHICKEN CUTLET OVER SPINACH SALAD WITH MUSHROOMS, BACON AND WARM SHALLOT DRESSING

Steps:

• Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.
• Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
• Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.
• In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
• Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.

BASIC HERB SALSA

Steps:

• Combine parsley, zest, salt and olive oil in a medium mixing bowl. Use a rasp grater to finely grate garlic into the bowl. Stir to combine.
• Just before serving, stir in vinegar. Taste and adjust salt and acid as needed. (Acid will dull the vibrant flavor and color of the herbs over time, so if you plan to store some of the sauce for future use, add acid to only the portion you're using. Sauce, without vinegar, will keep in the refrigerator up to 2 days; bring to room temperature before using.)