Bite with Belkys: Ballymaloe Chicken

The Chef: Vinnie Mulligan
The Dish: Ballymaloe Chicken

Ingredients for Stuffing:
1/2 lb. of cream cheese
1 cup of heavy whipping cream
Salt, to taste
White pepper, to taste
Garlic powder, to taste
4 slices of white American cheese
1 pkg. (8-10 oz.) of frozen spinach, chopped and squeezed

Method of Preparation:

-Start with the stuffing. In a large bowl, mix cream cheese, heavy whipping cream, a pinch of salt, white pepper and garlic powder.

-Then let the cheese mixture melt over medium heat and make sure to keep stirring it frequently.

-Once the cream cheese has melted, add white American cheese and spinach. Chef Vinnie says to squeeze out all the excess water from the spinach before putting it into the pot. Mix it all together, and set it to the side.

Ingredients for Chicken:
2 chicken breasts
Salt, to taste
White pepper, to taste
Garlic powder, to taste
5-6 mushrooms, chopped
2 tbs. of melted margarine
6 oz. of brown gravy

Method of Preparation:

-First, butterfly the chicken breast through the center but not all the way through.

-Next, cover the chicken in Saran wrap and pound it down.

-Then place a scoop of the stuffing mix over the center of the chicken breast and fold it carefully.

-Season it with salt, white pepper and garlic powder.

-Let the chicken cook in a 450 degree oven for about 25 to 30 minutes.

-In the meantime, Chef Vinnie likes to prepare a sauce. In a sauté pan, add chopped mushrooms and melted margarine.

-After two to three minutes, add Bailey's Irish Cream and a little brown gravy. Then, let it simmer for three minutes.

To Plate the Dish:

Cut the chicken at an angle and into strips. Place it on the plate, and top it with the Bailey's sauce. At the restaurant, they serve this dish with a side of mashed potatoes and mixed veggies.

Serving Suggestion: Guinness

Serves: 2

FOR MORE INFORMATION:

Maguires Hill 16
535 North Andrews Ave.
Fort Lauderdale, FL 33301
954-764-4453