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This month’s recipe comes from Cook Dave Pyper located  at our Holiday Inn Cambridge hotel in Ontario. This delicious recipe consists of Apricot Stuffed Chicken Supreme, Sweet Potato Rosti, Bacon Wrapped Asparagus with Honey Glazed Carrots.

Apricot Stuffed Chicken Supreme

Stuffing:

Chicken:

Vegetables:

Garnish:

Spinach Oil:

1) Sauté white onion, garlic, apricot, and rosemary together in a sauté pan with butter.

2) When ingredients are cooked and soft add bread and continue to sauté.If the mixture becomes to dry add a small amount of butter.

3) Set aside to cool.

Chicken Preparation

To stuff the chicken, carefully slice a pocket in the bottom side of the breast. Fill the opening with the stuffing mixture made earlier. Close and sauté in a pan with oil, skin side up first then flip over. Place on baking sheet and cook at 375C for 35 minutes.

Vegetable Preparation

Turn the carrots using a turning knife and then blanch them in salted water, cool immediately. Sauté carrots with honey at service time. Save honey in the pan when done. Blanch asparagus in salted water cool immediately and wrap with bacon.

1)Sauté bacon wrapped asparagus in pan at service time.

2)Boil potatoes and sweet potatoes in water until tended.

3)Remove skin and grate both potatoes using a box grater.

4)Mix potato and sweet potato together; add sliced chives and salt and pepper.

5)Place mixture in a cylinder mould and push mixture through.

6)Sauté both sides in a nonstick pan with small amount of oil until golden.

10) Reheat in oven at service time.

Spinach Oil

1) Fill a blender with canal oil.

2) Add handful of spinach to oil and blend until thoroughly mixed.

3) Add salt and pepper to taste.