J Baldwins

This recipe is courtesy of Chef Jeff Baldwin of J Baldwin's:  

Ricotta Spinach Stuffed Chicken Breast
w/ Lemon Wine Sauce
Recipe Inspired by  J.Baldwin's

Recipe: Level Intermediate
Serves: 2-4

1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta
1/2 cup Gorgonzola
4 slices cooked bacon, crumbled
Kosher salt and freshly ground black pepper
1 large egg
1/2 cup dry white wine
2 cloves of garlic minced
1 tablespoon olive oil
1/2 cup chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped Italian parsley leaves, for garnish
2 (8-ounce) chicken breast halves skin on
Kosher salt and freshly ground black pepper
2 tsp fresh thyme leaves
2 tablespoons olive oil

Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.

Make the Sauce: heat sauce pan over medium hi heat add olive oil, garlic. Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, chopped parsley. Set aside.

Make the Chicken: Place each chicken breast on cutting board w/ a small knife make a pocket in each breast and fill pocket w/ stuffing mix. Season w/ salt and pepper and fresh thyme.
Heat the oil in a large skillet over medium heat. Add the chicken skin side down, turning occasionally, until browned, about 2 minutes per side. Cover the skillet and place in a 375 degree oven, cook until just cooked through, about 5 minutes more. Serve chicken over risotto and top with sauce. Garnish w/ fresh parsley and thyme sprig.

Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.

Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.

Pomegranate MOM-osa
Difficulty: Super Easy

2.5 fl oz. Orange Juice
.5 fl oz. Pomegranate liquor, juice, or syrup
**(use syrup with caution)**
2.5 fl oz. Champagne or to Top off
1 Tbsp. Pomegranate Arils or Orange twist or supreme to Garnish

In a flute glass pour orange juice, then add pomegranate flavor of choice, top off with champagne…have fun with the garnish, and serve to a much deserving mother.  

Recipe Inspired By J.Baldwin's

Prep Time: 15-20 min
Cook Time:  --
Level: Easy
Serves: 10 to 12 

•    1/3 lbs of each raspberries, strawberries (1/4), and blueberries
•    3 oz sugar      
•    1 cup sugar
•    1 c hot water
•    ¼ cup orange liqueur     
•    4 egg yolks
•    3 oz Sugar
•    1 lbs mascarpone cheese
•    ½ tsp vanilla bean paste   
•    12 oz ladyfingers
•    3 tbl sliced almonds, toasted 

1. In a medium bowl, combine berries with 3oz sugar. In a small bowl, dissolve 1 cup sugar in hot water. When dissolved, stir in Grand Marnier and set aside.
2. Beat egg yolks with 3 oz sugar until ribbons form, about 5 minutes. Next, mix in mascarpone and vanilla until smooth.
3. Dip ladyfingers in Grand Marnier syrup. Place on bottom of glass. Spoon mascarpone cream evenly over ladyfingers. Spread 3/4 of the raspberries on top of that, then add another healthy layer of mascarpone. Top with toasted almonds. Cover with plastic, and refrigerate overnight. 


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