Mel’s Diner

Sharp Knives, Raw Meat and Fire

CHICKEN MEREDITH

About 20 years ago, I was working at Cranwell Resort & Hotel in Lenox, MA as night auditor.  At that time, Cranwell wasn’t as nice as it is today – it was on it’s way, just not there yet.  And I was it’s night auditor.  For everyone lucky enough not to have worked in the hospitality industry, night audit closes the books for the day and covers the front desk. 

It makes for a long and boring life.

Working one night, I got hungry.  It was DEAD at the hotel, so I went into the kitchen and found a chicken breast.  I sprinkled on rosemary, salt & pepper and sauteed in some clarified butter.  I took it out and heated up some chicken stock in the pan and poured the pan sauce over it.

Yummy, the birth of Chicken Meredith.

After one big change and a few little changes over the years, it has morphed into a fun little recipe.  What follows doesn’t have any real measurements because I wing it a lot.  But, anyone who cooks can make it because it isn’t that difficult.

Chicken Meredith

  • 4 chicken breasts, pounded thin into slightly larger than a coffee-cup saucer
  • Salt & pepper
  • Dried Rosemary
  • Aged Provolone, cut to about the size of a lego block
  • Garlic clove, crushed and minced
  • 2 cups or so, chicken stock
  • Flour
  • Lemon Juice

Salt and pepper the chicken breast and sprinkle with crushed rosemary.  Place a piece of cheese on the chicken and roll up, folding the chicken sides in to fully encase the cheese.  Place in an ovenproof dish.  Repeat with the remaining chicken.  Place in a 350 degree oven and bake 30-35 minutes until done.

Meanwhile, add butter or olive oil into a saucepan and add garlic until just fragrant.  Stir in flour to make a roux and then add chicken stock.  Bring to a simmer and add just a bit of lemon juice.  Be careful here, lemon juice can take over quickly.  Serve over chicken.

chickenmeredith.jpg

Oh, Meredith is my wife’s sister – she really likes chicken.

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April 1, 2008 - Posted by | Main Dish, Recipe

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