Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Russet potatoes - (abt 1 lb) (large)

  2. 4 tablespoons 60ml Olive oil

  3. 3 tablespoons 45ml Unsalted butter

  4. 4 Boneless skinless chicken breasts - - (abt 1 lb) Salt - to taste Freshly-ground black pepper - to taste

  5. 3 tablespoons 45ml Chopped shallots

  6. 1/4 cup 36g / 1 1/3oz Pitted Greek Calamata olives - coarsely chopped

  7. 1/4 cup 59ml Dry red wine with dark rich color (such as Syrah)

  8. 1/2 cup 118ml Chicken stock

  9. 6 Basil leaves - (to 8) - washed, julienned Fried spinach leaves - for serving

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat an oven to 425 degrees. Wash and peel the potatoes. Fill a bowl with cold water and slice the potatoes into paper thin slices on an Asian vegetable slicer or on the wide slicer of a cheese grater. Put the cut potato into the ice water and set aside. Heat 1 tablespoon each of oil and butter in a large saute pan. Season the chicken breasts with salt and pepper and add to the hot pan. Brown the chicken to a light golden color over moderately-high heat. Turn the chicken to brown the second side, then remove the breasts from the pan, place in an oven-proof dish and set aside. Add the shallots to the hot pan and saute for 1 minute. Stir the olives into the shallots, add the wine, and cook for 1 minute before adding the chicken stock. Cook for 1 minute and then turn off the heat. Drain the potatoes and dry on paper towels. Toss the potatoes in a bowl, with the remaining olive oil, making sure they are evenly coated, and season with salt and pepper. Wrap each chicken breast completely in sliced potato. Overlap the slices across the width of the chicken. Place the potato wrapped chicken into the oven and roast for 12 to 14 minutes or until the potato has cooked to a crisp golden brown and the chicken is fully cooked but still moist. As the chicken finishes cooking, reheat the sauce, cook for 6 to 7 minutes then add the basil. Swirl in the remaining butter and spoon around the chicken. Serve with fried spinach leaves. This recipe yields 4 servings.


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