Stuffing Crusted Chicken and Braised Peaches

 

Inventing Something New 

Often enough, a new concept hits me and I'm unable to bat away. I like the idea of putting new spins on things, usually cooking something in a completely different and unorthodox way. Now, one thing I enjoy the most is putting fruit into my meals. I like the sweetness and vibrant color it adds to a dish, adding a sense of dimension for the eyes to drink in and mouth to taste.

Peaches and pineapple are among my favorite fruits to use. They are versatile and can be made in various ways, whether you pouch or braise or toss them on the grill for that smoky charred look, adds definition to a meal. This meal was all about the braised peaches, lathered in a succulent bourbon-maple, sauteed on the stove. Its natural golden hue was enlivened with the mixture, making it almost appear as if it were a mango (a peach can dream). There was something intimate about the richness of the bourbon paired with maple syrup; creating a complex peach without being complex at all. It added a little something extra to chicken, and while chicken is great, sometimes chicken can often being the most boring thing on the plate. 

Which is why I wanted to try something different with my chicken. Instead of dousing in chicken breasts in a dusty layer of flour and deep fried on an open stove, or rolled in crumbs of Parmesan cheese for a fine golden crust, I wanted to grasp onto the idea of Thanksgiving and chose to use Stove Top's Stuffing as the other layer. Who doesn't like the crumbly bits of stuffing on a plate, right, and why not coat it over the chicken breasts. It would cook all the same in the oven, giving you an imitation of Thanksgiving in each and every bite. The crust turned out thicker than I imagined but otherwise it was exceptional. 

Rich red and orange bell peppers were julienned and sauteed spinach served as a backdrop to dinner. The vegetables were sauteed and lightly seasoned, along with the spinach, livened with a hint of salt, pepper, garlic.

Overall, my creative prowess won out for the night. The stuffing turned out more difficult to slice through but the flavors were there in their rich, invigorating ways. The definition of the colors on the plate really brought our dinner to the next level in terms of appeal. The braised peaches, however, stood out among the rest as the real celebrities on the plate and I only wish I could have made more, and will have to do that next time.

 

Stuffing Crusted Chicken w/ Braised Peaches