If cooking demonstrations are your thing,...

If cooking demonstrations are your thing, the Chef’s Pavilion at

the Taste of Newport is where you want to be. This year, the Pavilion

features chefs from the Art Institute of California -- Orange County.

Today, chef Sterlinn Harris will share his recipe for a roulade of

fresh Rocky chicken breast stuffed with fresh spinach, ricotta cheese

and sun-dried tomatoes lacquered with a veloute supreme sauce and

served with pee-wee vegetables and aromatic jasmine rice.

STUFFED ROCKY CHICKEN BREAST WITH PEE-WEE VEGETABLES AND JASMINE

RICE

1 6-to 8-ounce chicken breast

4 ounces ricotta cheese

1 ounce fresh Parmesan cheese

4 ounces fresh spinach, chopped

1 ounce sun-dried tomatoes

1 tablespoon butter

1 tablespoon flour

8 ounces chicken broth

2 ounces. heavy cream

1 cup jasmine rice

2 cups water

1/8 teaspoon saffron

2 each fresh baby yellow squash, baby zucchini and baby carrots

2 tablespoons butter

Salt

Black pepper

Garlic powder

White pepper

WHAT TO DO: Heat oven at 350 degrees. Place chicken breast on

sheet of plastic wrap and layer another sheet on top. Pound breast

with a mallet to a flat consistent thickness. Remove plastic wrap and

season with salt and black pepper. Set aside in refrigerator.

In a mixing bowl add ricotta cheese, parmesan cheese and half the

cream and mix. Season with salt and white pepper. Set aside in

refrigerator.

Julienne tomatoes and set aside. Saute spinach with butter over

medium-high heat until wilted. Remove from pan and cool in

refrigerator.

In a sauce pan, melt 1 tablespoon of butter on medium-high heat.

Add flour to make a roux using a whisk. Saute roux until blond in

color, but not brown. Add cold broth and bring to a boil, mixing as

you go. Lower heat to simmer for 3 minutes. Strain and keep on low

heat. Add heavy cream and mix with a whisk. Season with salt and

white pepper. Set aside and keep warm. This is the veloute sauce.

Fill the pounded chicken breast with a ricotta mixture and top

with tomatoes and spinach. Roll chicken to enclose the mixture. Place

chicken with sealed side down in a saute pan at medium-high heat.

Saute each side of chicken until brown. When chicken is browned on

all sides, place in oven for five to 10 minutes until its cooked.

Chicken is cooked when it’s firm to the touch.

Cook the jasmine rice with the saffron. Steam the baby vegetables.

Remove chicken from saute pan and let cool for a few minutes. Cut

the stuffed breast on the bias. Ladle veloute sauce on plate. Place

chicken on top of sauce and serve with saffron rice and baby

vegetables.