Delicious to the last bite

It is often said that people eat with their eyes. The first view of the dish you are about to eat can definitely raise your anticipation of it’s flavor. With the advent of Instagram, people are constantly posting pictures of their meals. Many people have taken food photography to another level. You must first start with a dish that is worthy of posting.

Today, I want to share with you a recipe that not only photographs well, but it is also delicious to the last bite. The vision of the slices of Chicken and Country Ham Roll-ups will make people think that you have been slaving in the kitchen for hours. It is a lot easier to make than any picture will look. Topping it with the Rosemary Beurre Blanc brings a gourmet feel to it. So gather up your ingredients, and Let’s head to the kitchen.

Chicken and Country Ham Roll-ups

4 boneless, skinless chicken breast

2 teaspoons Creole seasoning

8 ounces smoked country ham or boneless smoked pork chops

2 teaspoons Creole mustard

8 ounces baby spinach leaves, divided

4 ounces grated sharp Cheddar cheese, divided

Salt and pepper to taste

2 teaspoons lemon juice

1 tablespoon butter

1 tablespoon olive oil

Rosemary Beurre Blanc (recipe follows)

Preheat oven to 400℉.

Using a very sharp knife, carefully cut chicken breast almost in half horizontally and open like a book. Cover with a clean kitchen towel or plastic wrap and gently pound to an even thickness. Sprinkle evenly with Creole seasoning and set aside for 20 minutes to allow seasoning to penetrate and chicken to come to room temperature.

Finely mince ham or pork chops and combine with Creole mustard and spread evenly onto 1 side of each seasoned chicken breast. Top each with 4 spinach leaves and divide grated cheese over spinach, starting with a short side, roll chicken into a tight cylinder and secure with kitchen twine.

Place an oven-proof skillet over medium-high heat. Add butter and olive oil; when butter has melted and foam subsided, add chicken roulades and cook, turning occasionally, until well browned, about 10 minutes. Transfer to the oven and roast until internal temperature reaches 160℉, about 10 minutes. Transfer to a warmed serving platter, tent, and set aside for 5 to 10 minutes to rest. Return skillet to medium-high heat. Add remaining spinach, season with salt and pepper, sprinkle with lemon juice, and cook, stirring, until spinach is wilted and coated with pan mixture.

To serve, snip and discard twine from chicken breast; divide wilted spinach among 4 serving plates. Slice the roulades into 1-inch slices and arrange atop spinach, top with Beurre Blanc and serve at once.

Rosemary Beurre Blanc

This sauce is good for topping chicken also.

3 tablespoons white wine (sub chicken stock)

3 tablespoons white wine vinegar

1 1/2 tablespoons lemon juice

1 1/2 tablespoons minced shallots

1 1/2 tablespoons minced rosemary

1 1/2 tablespoons heavy cream

1 1/2 sticks butter, chilled, cut into 10 pieces

Salt, pepper and cayenne to taste

Place wine or stock, vinegar. lemon juice, rosemary, and shallots in a small saucepan over medium-high heat. Bring to a boil and simmer briskly until reduced to 2 tablespoons, about 5 minutes. Reduce heat to medium-low and stir in cream. When mixture simmers, begin whisking in butter, 1 piece at a time, whisking continuously and adding more butter as each piece melts. This should take about 60 seconds, and yield a thick, pale yellow sauce. Strain, and add salt, pepper and cayenne to taste.

I’m not one to use tweezers to position garnishes on a plate. I tend to plate in a more rustic, homestyle way. I will always judge a dish the same way. The only thing that will make me want to eat any dish is it’s taste.