Chef Erwin's Specials
for September 6
Lunch
Mon-Fri 11:30 am - 4:00 pm
Dinner
Mon-Thur 4:00 pm - 10:00 pm
Fri-Sat 4:00 pm - 10:30 pm
Sun 4:00 pm - 9:00 pm
CHICKEN BELLEAIR
Serves Four
4 – 8oz Chicken Breast
12 Artichokes Hearts Quarters
1 Avocado
¼ Cup Sun dried Tomatoes
8 Slices of Pepper Jack Cheese
2 Cups Ajillo Sauce
2 Tbls Drawn Butter
Pre Heat Oven to 350*.
Season the Chicken with Salt and Pepper on Both sides
Place a 12 Inch Sauté Pan on the Stove and Turn up the Heat to Medium High. Then When Hot Add 2 Tbls of Butter Then The chicken
In a Baking Pan Put ChiKen, Artichokes, Sundried Tomatoes and ajillo sauce.
Put it In the Preheated Oven and Cook about 8 to 10Minutes.
Pull Out Of Oven Make Sure is cook All The Way True, Put Sun dried Tomatoes, Artichokes, avocado And Cheese Over Each Chechen Breast Put it In The Oven For One More Minute Pull Out Of Oven And Let Rest.
On A 12 Inch Plate, Place Chicken In The Center And Then Drape In Equal Part’s of Ajillo Sauce Over The Middle Of The Chicken. Garnish with Chive Sticks.
AJILLO SAUCE
¼ Cup of Olive Oil
2 Tbls Fresh Chop Garlic
2 Cups Water
1/8 Cup Chicken Base
1 Pinch of
1 Tbls Corn Starch
2 Tbls Water
In A Thick Gauged Sauce Pan, Place On Medium Heat, When Hot Add Olive Oil And Garlic. Let Sweat Golden Brown. Add Water, Chicken Base And Tabasco Simmer for approximately 10 min Then Mix Corn Starch And Water and Add Slowly Let it Simmer For Two More Min.
Enjoy, Chef Erwin