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Ingredients
- 2 doz Shucked oysters, with their liquid
- 2 Tbsp. Extra virgin olive oil
- 2 c. Minced onions
- 1 c. Minced bell peppers
- 1 c. Minced celery
- Â Â Salt to taste
- Â Â Cayenne pepper to taste
- 3 x Bay leaves
- 1 Tbsp. Chopped garlic
- 1/4 c. Finely-minced parsley
- 1 dsh Worcestershire sauce
- 1 c. Water
- 1/4 c. Minced green onions
- 4 c. Cubed white bread
- 1/3 c. Grated Parmigiano-Reggiano cheese
- 1 Tbsp. Butter
- Â Â Freshly grnd black pepper
- 4 x Garlic cloves sliced
- 4 x Chicken breasts halves breast bone removed,
- Â Â wings attached - (abt 8 ounce ea)
- 1 Tbsp. Fresh lemon juice
- 1 Tbsp. Fresh rosemary leaves
- 1 c. Shallot reduction (veal stock based) hot
- Â Â Fresh rosemary sprigs for garnish
Directions
- Preheat the oven to 375 degrees. Butter a 9- by 11-inch baking pan.
- Drain the oysters, reserving 2 c. of the liquor and set aside.
- In a large saute/fry pan, heat the extra virgin olive oil. When the oil is warm, saute/fry the onions, bell peppers and celery. Season with salt and cayenne. Saute/fry the vegetables till they are wilted, about 5 min. Add in the bay leaves, garlic, parsley and Worcestershire. Saute/fry for 1 minute. Add in the water and cook for 2 to 3 min. Add in the green onions, the oyster liquor, and the bread. Mix till the mix is incorporated. Remove from the heat.
- Turn the bread mix into a mixing bowl and stir in the oysters and cheese. Pour the mix into the prepared pan. Bake for 1 hour, or possibly till bubbly and golden brown-brown. Cold the mix completely.
- Increase the oven temperature to 400 degrees. Butter an 8- by 11 1/2- by 2-inch baking dish.
- Season the chicken with salt and black pepper. Divide the garlic slices into 4 equal portions. Lay the breast, skin side down, in the pan and place the garlic in the center of each breast. Put 1/4 c. of the dressing on each breast, then carefully fold together, bringing the bottom end of the breast up to the wing section. Drizzle with the lemon juice and sprinkle with the rosemary leaves. Bake for 45 min. Remove the pan from the oven. Remove the chicken from the pan and set aside.
- Place the pan on the stove and deglaze with the shallot reduction. Season the sauce with salt and pepper. Lay the chicken on a platter and spoon the reduction sauce over the top. Garnish with the fresh rosemary sprigs, green onions, and peppers.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 481g | |
| Recipe makes 4 servings | |
| Calories 546 | |
| Calories from Fat 229 | 42% |
| Total Fat 25.64g | 32% |
| Saturated Fat 7.28g | 29% |
| Trans Fat 0.17g | |
| Cholesterol 118mg | 39% |
| Sodium 596mg | 25% |
| Potassium 743mg | 21% |
| Total Carbs 39.3g | 10% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.48g | 4% |
| Protein 38.64g | 62% |
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