Spicy Maple Gruyere Stuffed Chicken Breasts

The thing about Asian fusion is that as soon as lime juice and ginger comes into play it turns any dish into Asian fusion. I didn't set out to make this Spicy Maple Gruyere Stuffed Chicken Breast an Asian fusion dish, but I needed something to contrast the sweet chicken. An acidic slaw seemed like the obvious counterpart, and I happened to have lime and ginger. Next thing you know a delicious pear and ginger slaw appeared. Okay, it did take a little work, but every part seemed to work beautifully together just like a 90's boy band. I recommend making this dish if you like delicious food and want a little bit of a challenge. 

Spicy Maple Gruyere Stuffed Chicken Breasts

2 servings

• 2 Chicken Breasts
• 4 oz. Gruyere sliced thinly
• 1/2 cup Maple Syrup
• 1 teaspoon Red Pepper Flakes
• 1/2 teaspoon Olive Oil
• Pinch of Sea Salt
• 6 Toothpicks

1. Preheat the oven to 375°.
2. Tear off about 3' of plastic wrap and lay it on a clean countertop.
3. Take your chicken breast and lay them out as flat as possible on the plastic wrap. Using the sharpest knife you have cut the breast so it becomes as flat as possible. To do this, make cuts vertically perpendicular to the connective tissue. Do not cut all the way through the breast! Be sure the skin is still in tact. 
4. Place the slices of gruyere in the chicken breast. Roll the chicken up like it's a sushi roll. Make sure the meat is nice and tight and stick three toothpicks in each breast. These will ensure the chicken stays in tact throughout the cooking process. 
5. After each breast is prepped. Place the breasts in a cooking vessel, most likely a small casserole pan. Drizzle the olive oil on top of each breast. Sprinkle the salt on. Then drench it in the maple syrup. Split the red pepper flakes between the two breasts.
6. Place in the oven for 25 minutes. Every 5 minutes scoop the excess syrup in the pan and drizzle over the breasts. Once the inside of the breasts have reached a temperature of 165° take out of the oven and serve with the Pear & Ginger Slaw. 
7. Enjoy!

Pear & Ginger Slaw

• 1 Pear diced
• 1 Carrot grated
• 1 tablespoon Fresh Ginger grated
• 1 tablespoon Lime Juice
• 5 Baby Rainbow Chard Leaves cheffinated
• 4 leaves of Mint cheffinated
• 6 leaves Cilantro cheffinated
• 1 1/2 tablespoon Rice Wine Vinegar
• 1 tablespoon Sesame Seeds
• 1 tablespoon Sugar

1. Toss everything together in a large mixing bowl and let sit for at least 30 minutes. 
2. Yup that's it.

Photos by Katy Weaver

Turkey Chili

Sometimes simplicity is the key. It doesn't always have to be grass fed bison fillets on organic chanterelle risotto. Sometimes a nice warm bowl of spicy turkey chili is just what you need to get warm after spending it in the frigid fog of a short and dark December day.

Sure some people aren't impressed with turkey chili, but you know what? Those people wouldn't turn down a bowl of this delicious creation if it was offered to them. Not enjoying homemade turkey chili would be like saying you don't enjoy hanging out with your friend at IKEA. Sure she may take a little too long looking at bookshelves, and they all look the same to you, but the truth is you wouldn't choose to be anywhere else at that moment. Just like you wouldn't choose to be eating anything else while you're shoveling this chili into your mouth. Now get off your high horse and make this turkey chili, or some horse chili now that you won't be riding it.

Turkey Chili

• 1 pound Ground Turkey
• 1 yellow Onion diced
• 2 cloves of Garlic minced
• 1 clove Black Garlic minced
• 2 tablespoons Olive Oil 
• 2 Jalapeños diced
• 2 tablespoons Paprika
• 1 tablespoon Cayenne Pepper
• 1 tablespoon Curry Powder
• 1 tablespoon Cumin
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 cup +plus the rest of the package Chicken Stock
• 1 can of diced Tomatoes drained
• 1 cup Navy Beans
• 3 cups Water
• Optional:
• Sour Cream
• Chives minced

1. Soak the Navy Beans in 2 cups of chicken stock overnight. 
2. Saute the onion, and garlic in a dutch oven with the olive oil. Add the Jalapeños to the onions and garlic and continue cooking until slightly browned. 
3. Add all the spices. Continue cooking and stirring until the aroma of the spices waft into every corner of your place of residence. 
4. Stir in the ground turkey. As you're stirring in the turkey be sure to sort of chop it up to avoid clumping of the meat. 
5. Rinse the beans. Add the beans to the pot, along with a cup of chicken stock, the diced tomatoes and 3 cups of water
6. Cover and simmer for a few hours, stirring occasionally. Take a trip to IKEA or something while the chili cooks, just enjoy your day you deserve it. 

And if you're wondering who captured the flavor of this chili, it's Katy Weaver!