Laurie's Stuffed Chicken Breasts

I have told you a bit about Laurie before in a couple different posts. She began her career path in a very different direction, and ended up finding her passion in the restaurant business. Even though she is the textbook single girl with a very demanding work schedule she still finds time to cook at home on occasion and she comes up with some pretty delicious combinations. You can see the influence fine dining has made on her. She likes to cook with beautiful ingredients, lots of fresh vegetables and fruits and loves creating not only delicious dishes but beautiful dishes as well. Colorful plates, attractive combinations. This is one apple that definitely did not fall far from the tree, she absolutely has my love of food and cooking. In her current role, she is the general manager of Magnolia Wine Kitchen, a beautiful restaurant in the heart of downtown Des Moines. Situated in the Western Gateway part of downtown, the restaurant sits right across from the sculpture garden and features huge floor to ceiling windows overlooking the park, and a hip little patio tucked in the alley next to the building. The dining room is decorated with women in mind. Soft colors, plush seating, gorgeous artwork dots the walls. The wine bar features an outstanding selection of wines that changes often. Craft cocktails also are a feature of the restaurant, with Chef Nico creating amazing specials each week in the kitchen.

One of her many creations

Laurie may be front of the house for the most part but she is not afraid to jump in the kitchen and cook when she needs to. She always challenges herself to learn not only the recipes on the menu but to actively help in planning specials and other events. During the recent Culinary Food Fight she served alongside Chef Nico as his sous chef, preparing many of the items with him. I love this about her, she takes those skills she learns on the job home, and re-imagines them as something a home cook can produce just as easily. Tonight, as she was snapchatting me pics and details of her dinner she was making at home, you could see the influence of a restaurant chef in her description and technique. Her dish was a wildly creative mix of sweet and savory, acid and creamy. I knew I'd be stealing this idea! I made a few adjustments in technique, where she butterflied and stuffed the chicken then baked it, I am pounding out the breasts, stuffing, then rolling up, dredging in flour and sauteing before finishing in the oven. It's going to be delicious. Let's get cooking.

Laura's Cherry, Feta, Apple Stuffed Chicken

4 boneless skinless chicken breasts
salt and pepper
1 cup dried cherries
2 cups baby spinach
1 Granny Smith apple
1/4 cup dry red wine
1 cup crumbled feta cheese
3 scallions
all purpose flour
butter
olive oil

Pound the chicken breasts to 1/4 inch thickness. Season with salt and pepper. Set aside.

Combine the dried cherries with the red wine and set aside. Chop the unpeeled apple into small dice. Slice the scallions, white and green parts.

Heat a swirl of olive oil in a small skillet. Add the apple and scallion and cook for a minute or two. Add the cherries with the wine and cook over high heat for a minute or two until the wine is almost evaporated and the apples are almost tender. Remove from heat and cool slightly.

Laurie likes to serve roasted root veggies.

On each chicken breast, place a layer of baby spinach leaves. Divide the apple mixture between the chicken and sprinkle with feta. Roll up tightly into rolls, securing with toothpicks or cooking twine. I prefer cooking twine- it makes it easier to turn and brown the chicken.

Laurie's finished dish.

Heat the oven to 400 degrees and heat a large oven safe skillet over medium high heat. Add a couple tablespoons of butter and a couple tablespoons of olive oil to the skillet. Dredge the chicken rolls in flour, then add to the skillet to brown on all sides, then place in the oven to finish cooking for about 15-20 minutes. Allow chicken to rest for 5 minutes before slicing and serving.