Oyster Rockerfeller Baked Chicken
This is a new approach to a grand seller.
Just remember you heard it first on
nataliemaclean.com with compliments of Chef Bari. This is one of Chef Bari's secret recipes revealed here and with Chef Bari's website.
Yield : 4 pp
2 large chicken breasts
4 fresh oysters on the half shelf
2 tbsp minced sweet white onion
2 tbsp minced garlic
2 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
1/2 cup of fresh spinach
1/2 cup of Italian Parsley, finely chopped
1 fresh lemon
2 tbsp butter
1/2 cup fresh bread crumbs
3 oz Pernod
1 tsp hot sauce (your choice)
1 cup fresh Parmesan
Cut the chickens into four piece and marinade with 1 oz of Pernod. Season with salt and pepper.
Place in fridge the night before, preferably in a sealed container; such as a baggy.
Clean the four oyster under cold water and make
sure all the sand is out of the oysters. In other
words - clean well under cold fresh water. Dab
with paper towel. Place the shells in fridge for
Season with salt, pepper,1 tbsp of minced garlic,1 tsp of hot sauce and 1 tbsp of olive oil. Place in a sealed container. Mix in 1 oz of Pernod. Let sit in your fridge with beside your sealed chicken for the evening.
Next Day :
Melt the butter and add the last tbsp of olive oil in your favorite saucepan. Add the chicken pieces. Saute' for a couple of minutes on high heat - searing each side.
Remove pan from heat. Remove chicken from pan.Place to the side for now. Place pan back on medium heat. Place on your
fresh Oysters - quickly searing both sides. Again, remove pan from heat. Remove oysters from pan. Place to the side for now.
Place pan back on medium heat and add the minced onions,minced garlic and spinach. Saute' for five minutes. Add fresh bread crumbs and saute'.Take a baking sheet and lets start building your
First you will need your oyster shells.
Make sure the oyster shells are clean and dry.
Arrange on the baking sheet.
Add a dab of olive oil inside the shells.
Add the seared chicken to each shell.
Top each chicken with one oyster.
Pack the top of each oyster chicken with the
spinach mixture. Press firmly for each.
Cut lemon in half and squeeze the fresh juice
onto each of the four Oyster Rockerfeller Chicken.
Season with salt and black ground pepper.
Pre-heat oven to 400 F.
Bake the Oyster Rockerfeller chickens for 30 minutes.
15 minutes in between the baking process - Add Fresh Parmesan Cheese to each Oyster Rockerfeller Chicken.
Baked to a nice golden brown.
Volia' Bon appetite!
If this is too much for you. Come join me for small cooking class over looking the Edmonton City. We will endulge in a glass of wine recommended by Natalie. At the end of each
cooking class, you may take your dish home to your families for that evening. I usually have my cooking classes on Saturdays or Sunday afternoons.
For more information check out: http://chefbari.com
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's wine and food blog
Publisher of Canadian Recipes of the Great White North.
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