My Summer Vacation (with a french chef)

Recently the Motorcycle Monster was a guest, at the prestigious Osthoff Resort and Spa in Elkhart Wisconsin, of motorcycle insurance company Dairyland. The occasion was the AMA Super Bike Races, but an off day at the track presented an opportunity for the Monster to do something much more exciting than attending a motorcycle race. The resort offered guests an opportunity to spend an afternoon with a world renowned chef Jill Prescott. You know , the monster loves motorcycles, but everyone knows that we "live to ride and ride to eat" and this was the perfect opportunity to give the Monster "a one-up" on most of the biker crowd by expanding his culinary horizons.

Ms. Prescott was originally trained in the early 80's in Paris. Since then, she has continued to raise the bar as she has become world known thru her school, her books and her PBS cooking show.

Today Prescott operates her Ecole de Cuisine located at the Osthoff as a culinary school with many types of cooking classes available for guests.

The recipe here is what the Monster prepared with his new "best friend" Jill. I hope you enjoy it as much as we did. If you follow the instructions that Jill prepared, you can't miss. Also if you have a chance to visit Ms Prescotts school in Elkhart Lake, you will enjoy a real treat. Jill is a national treasure and the Monster's New Hero.

Thanks are also in order for a great Chef in his own right Scott Baker. Scott was terrific. Thanks Jill and Scott for a grand day. "Bon Apetite"

For info on the courses available at the Osthoff in the Ecole de Cuisine. Call 800-876-3399 ext. 830.

Roasted pine nuts, spinach, crisp bacon, Parmesan cheese and Dijon mustard provide a tasty main course stuffed in a skinned and boned chicken breast. The recipe can be made in advance and refrigerated until you are ready to bake it for serving.

Stuffed Chicken Breast with Roasted Pine Nuts and Spinach

Serving for 4
Preheat Oven to 400
Ingredients:
3 tablespoons of unsalted butter, extra virgin olive oil or a combination of the two
2 cups of finely chopped spinach, cleaned well in cool water and dried in a salad spinner
2 tablespoons of finely chopped shallots
1 large diced clove garlic
3 tablespoons pine nuts
2 slices crisp cooked bacon crumbled
¼ cup freshly grated Parmesan
1 tablespoon finely chopped tarragon
1 egg yolk
1 rounded tablespoon breadcrumbs
4 plump chicken breasts, halves
1 tablespoon extra virgin olive oil
1 tablespoon Dijon Mustard
1 cup shredded Gruyere cheese

Procedure:1. In a medium sauté pan over med high heat melt the butter and add spinach. Cook for one minute. Add shallots and garlic. Cook until the shallots and garlic have softened, often for a minute or two.
2. Add the pine nuts, crumbled bacon, parmesan cheese, herbs, egg, salt, and pepper to the warm mixture and mix well. ( We precooked the bacon pieces to a warm brown )
3. Cut a deep pocket into the side of the chicken breast. Salt and pepper the inside as well as the outside of the meat. Divide the stuffing evenly between the breasts.
4. Dry the exterior of Chicken with paper towels. Mix the one-tablespoon of olive oil with the tablespoon of Dijon mustard. Rub the exterior of chicken breasts with the mixture. Place breasts in buttered baking dish with at least one inch of space in between each piece. Season with salt and pepper. Top each piece of chicken with 1/4 cup of shredded Gruyere cheese.
5. Bake for 30 min until the breasts are tender and the juices run clear when pierced with a skewer in the thickest part of the meat. With a meat thermometer about 160 degrees.