Land and Sea White Meat Version of Surf and Turf

Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

I just had to put together a Fabulous dinner using All 15 INGREDIENTS for this RSC contest! You've got Potato Crusted Fish with Spinach & Mushroom Stuffed Chicken a nice helping of Apricot Salsa and a garnish with Phyllo Straws.

Ingredients Nutrition

Directions

  1. For Salsa-.
  2. Mix all ingredients and chill till ready to serve.
  3. For Garnish-.
  4. Preheat oven to 400°.
  5. Pan roast cashews and coriander seed just to release aroma, cool and crush.
  6. Place in bowl with basil, and garlic salt.
  7. Whisk oil, butter and egg white together set aside.
  8. Lay one phyllo sheet short side toward you.
  9. Brush oil mixture over surface and sprinkle 1 1/2 teaspoons over the sheet.
  10. Fold sheet down toward you, brush oil mixture and sprinkle 1 teaspoon over folded sheet.
  11. Roll sheet into a straw shape.
  12. Place on a parchment lined cookie sheet pan.
  13. Brush straws with oil and sprinkle with coarse salt.
  14. Slice in half on a slight angle.
  15. Repeat with remaining sheets.
  16. Bake for 8 minutes till golden brown.
  17. For Chicken-.
  18. Lower oven to 350°F.
  19. Heat 1 tablespoon oil and sauté mushrooms, onions, and garlic for 4 minutes add spinach and wine cook till wine is evaporated.
  20. Season with thyme, rosemary, salt,& pepper and let cool.
  21. Place chicken between plastic wrap and pound thin.
  22. Season both sides of breast with salt and pepper.
  23. Add egg to stuffing and place half the stuffing in each breast.
  24. Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place.
  25. Dredge each of the chicken breast with the flour.
  26. Heat butter and oil in a pan.
  27. Brown chicken on all sides 5-10 minutes.
  28. Place into hot oven for 15 minutes.
  29. Rest 5 minutes the remove string and slice in half.
  30. For Fish-.
  31. Mix basil, paprika, garlic salt, pepper and rub into filets.
  32. Brush fish with egg then place 6 slices of potato to cover fish.
  33. Heat oil and butter in pan.
  34. Gentle place potato side down in hot pan and do not move.
  35. Place on top side six more slices of potato.
  36. Cook till you see the edges are browning and the filets move easily about 4-5 minutes.
  37. Ever so carefully flip fish away from you.
  38. Trying to keep the potatoes in place.
  39. Fry for 4 more minutes.
  40. Drain on paper towel.
  41. Season with salt and pepper.
  42. To Assemble-.
  43. Plate 1/2 chicken breast sliced side showing.
  44. Lay along side the crispy filet (1/2 filet if large one whole filet if small).
  45. Mound salsa between the fish and chicken.
  46. Garnish with 3 phyllo straws.
Most Helpful

This recipe consists of 4 parts. I made the stuffed chicken in the recipe. It was delicious. The stuffing was a wonderful mix of spinach & mushrooms and was very flavorful. The chicken was moist & juicy. Great job Rita!

Susie D June 13, 2005