Get stuffed!

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Get stuffed!

If you feel like this is a busy time of year, what with end-of-school events, class reunions, graduations and—don’t forget!—all of those June weddings, just think about the busy caterers who are keeping all of these revelers well fed. Fred Bossardt, owner and chef at Simply Delicious Catering, is one of those hard-working culinary masters. From weddings to university events for 600, June is keeping Bossardt on the move. A former hotel chef who’s worked in New York, California and Florida, he says he moved to Charlottesville, and into the catering business, to have more time to spend with his family. While June is not one of those slower months, he did find a quick moment to share a recipe with us for one of his popular party offerings: Virginia Stuffed Chicken Breast. As a caterer, Bossardt says he designs menus to “whatever the customer wants.” True to his word, with this recipe he’s offered an alternative choice of ingredients to stuff your chicken, so feel free to get creative in the kitchen for your next social event—and be glad you’re not serving 600!—Pam Jiranek

Simply Delicious Catering’s Virginia
Stuffed Chicken Breast

4 chicken breasts (approx. 6 oz. each)
2 slices country ham or prosciutto
2 asparagus stalks
1/2 pint heavy cream
1 egg
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. fresh thyme
1/4 tsp. Old Bay seasoning
paprika
1 small baking pan

Take the two largest chicken breasts, butterfly and pound them gently. Put aside. Place the remaining chicken in a food processor and puree, then add the seasoning, egg and cream, creating a mousse. On a sheet of plastic wrap or wax paper, place the pounded chicken breasts side by side on the edge of the film. Layer the ham on the chicken, then spread the mousse along the edge of the chicken, and place the asparagus in the center of the mousse. With the help of the plastic wrap, roll the chicken into a tube shape. Spray the baking pan with non-stick spray and place chicken in pan. Season with salt, pepper and paprika. Bake in a 350 degree oven for 25 minutes. When done, let chicken stand for five minutes, then slice and serve with a basil cream sauce. Bossardt’s tip for an easy sauce is to buy a good brand of alfredo sauce and add a little white wine and chopped basil. He also says the chicken can be stuffed with sun-dried tomatoes instead of ham, with feta cheese folded into the mousse. Serves 3-4.

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