Georgia Magazine - November 2022 - 40

GEORGIA Cooks
Miller Grove High School culinary arts senior
Julisa Payne-Wright off ers another stuff ed chicken
breast, this time using Boursin-garlic-herb cheese.
Th e Moulin Rouge Sassy Salt she recommends is
a product of Chef Jennifer Hill Booker,
chefjenniferhillbooker.com.
STUFFED CHICKEN WITH BOURSIN,
GARLIC AND HERBS
2 airline chicken breasts (bone-in)
1/4 cup Boursin cheese with garlic and herbs
1 teaspoon garlic powder
2 tablespoons Moulin Rouge Sassy Salt
1/2 cup olive oil
1/4 cup butter
4 whole garlic cloves, peeled, minced
2 sprigs fresh thyme
1 sprig fresh rosemary
Sauce
1/4 cup heavy cream
1/4 cup Boursin cheese with garlic and herbs
Cut a deep pocket in the side of each chicken
breast, and stuff each pocket with cheese. Season
chicken with the garlic powder and Sassy Salt.
Heat a cast-iron skillet with a fi tted cover over
medium heat. Add olive oil and butter. Heat until
butter melts and oil is hot. Place stuff ed breasts in
the hot skillet and brown on both sides. Add minced
garlic, thyme and rosemary, and spoon the herbed
oil/butter mixture in the pan over the chicken.
Cover the pan, reduce the heat to low and cook
the chicken until it reaches an internal temperature
of 165 degrees. Remove the pan from the heat and
keep warm.
While the chicken is cooking, make the sauce
by placing the heavy cream and additional Boursin
cheese in a small pot set over medium-low heat. Stir
to combine and heat through. Serve in a sauceboat
with the chicken. Serves 2.
Miller Grove High School senior Ter-Ricka Reid uses nutritious quinoa
to make this salad. It could work as a vegetarian or vegan main dish or
could accompany grilled chicken, pork tenderloin or just about any
protein.
QUINOA SALAD
1-1/4 cup water, for cooking the quinoa
2/3 cup quinoa, uncooked (tri-color optional)
1/2 cup strawberries, destemmed, diced small
1 mango, peeled, diced small
1/2 cup blackberries
1/2 cup blueberries
Honey-lemon glaze
1/4 cup local honey
2 tablespoons lemon juice
5 basil leaves, cut into chiffonade (thin strips)
Bring water to boil in a medium-sized pot set over medium heat.
When it comes to a boil, shake in the quinoa, cover with a lid and let it cook
for 10-15 minutes. Drain the quinoa and set aside to cool slightly for about
10 minutes.
While the quinoa is cooling, prepare the strawberries and mango. In a
Chef Keio Gayden, right, prepares Balsamic Glazed
Chicken with her high school culinary students.
40 Georgia Magazine November 2022
large bowl, combine diced strawberries and mango with blackberries and
blueberries.
In a small bowl whisk together the honey, lemon juice and basil. Toss
quinoa with the fresh fruit and drizzle with honey-lemon glaze. Serve on
chilled plates. Serves 2-4 as a main dish or 4-6 as a side dish.
MILLER GROVE HIGH SCHOOL CULINARY ARTS
MILLER GROVE HIGH SCHOOL
CULINARY ARTS
http://www.chefjenniferhillbooker.com
Georgia Magazine - November 2022

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