Fondue-Stuffed Chicken in Bread Crust with Garlicky Broccoli and Cauliflower
by Julie Kozarsky
The Wine Dive recommends Simply Naked Merlot to be paired with this dish.
For bread crust:
20 ounces bread flour
12 ounces water
1 teaspoons salt
1 tablespoon olive oil
1/2 teaspoon instant or active dry yeast
In a large bowl or a stand mixer, combine all ingredients. Mix with a spoon (or the paddle attachment) until uniform. When blended, knead by hand on a floured surface for about ten minutes (or with the dough hook for five minutes or so). Mist the dough ball with olive oil and place in a covered bowl to rest while you complete the rest of the prep. You could also do this the day before and keep the dough refrigerated overnight.. Just be sure to take the dough out an hour or two before you want to cook.
For fondue-stuffed chicken:
4 boneless, skinless chicken breasts
8 ounces Gruyere or Emmenthaler cheese, or a mixture of the two
1/2 cup dry white wine
1 clove peeled garlic
2 Tablespoons cornstarch
1 Tablespoon kirsch
1/2 cup chopped Granny Smith apple
1 tablespoon chopped parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
1 Tablespoon chopped fresh parsley
1 egg and
1 Tablespoon water, optional
Slice each chicken breast lengthwise, beginning from the thin side. Cut horizontally not quite through, leaving the last part intact, so that the breast opens up like a book. Lay the breast flat, sandwiched between plastic wrap, and pound until the breast is thin and as even as you can make it. Season the breasts with salt, pepper, and parsley.
Rub the raw peeled garlic clove around the sides and bottom of a medium saucepan. Add the cheese, wine, cornstarch, and kirsch to the pan. Cook over low heat, stirring constantly, until a smooth sauce forms. It will be thick due to the cornstarch.
Now, assemble the chicken rolls. Open each pounded chicken breast and spread fondue sauce and a fourth of the apple mixture on top, then roll it up.
Divide the bread dough into four portions. Stretch each portion out like pizza dough, and place a chicken roll inside. Seal the edges of the dough around the roll. If desired, mix the egg and water together and then brush with egg wash. Use a sharp knife to cut a little vent on top of each. Place rolls onto a sheet pan and bake at 300 for 35-40 minutes, or until 160F inside.
For Garlicky Broccoli and Cauliflower:
1/2 head broccoli
1/2 head cauliflower
4 cloves garlic, minced
2 Tablespoons butter
2 Tablespoons olive oil salt and pepper to taste
Cut the broccoli and cauliflower into bite-size florets, then steam for about five minutes (until crisp-tender). Meanwhile, in a medium skillet, heat the butter, oil, garlic, salt, and pepper over medium-low heat. When the garlic is fragrant, turn off the heat. Toss steamed veggies in the garlic oil, then serve alongside the chicken.