Poulet Avec Mornay

4 (6-8 oz.) skinless chicken breast
4 slices thinly-sliced ham
20 asparagus tips, blanched
8 whole asparagus spears, blanched
1/2 cup shredded cheddar cheese
1/2 cup shredded white cheese (swiss, jack or mozzarella)

Place chicken breast on a cutting board and lightly tenderize on one side. In center of each chicken breast, place ham slice, asparagus tips, and a small amount of each cheese. Sprinkle with salt and pepper, and granulated garlic. Fold sides of chicken over filing. Hold with toothpicks. Freeze fr approximately 15 minutes (until firm).

Preheat oven to 325 degrees. Bread each breast in flour, then in a mixture of 3 beaten eggs and 1/2 cup of milk, followed by cracker meal. Place in a baking dish. Dot top of each with a teaspoon of butter. Bake for 1 hour and 30 minutes. If they start to brown too fast, cover with foil. Serve with Mornay Sauce over each and garnish with two asparagus spears.
Serves 4.


Mornay Sauce:
2 Tbsp. melted butter
3 Tbsp. flour
1 1/2 cup hot milk
1 1/2 cup shredded cheese (swiss, jack or mozzarella)
1 tsp. salt
1/2 tsp white pepper

Add flour to melted butter in a saucepan. Cook a few minutes (do not brown). Add milk, stirring constantly until smooth and creamy. Add cheese and continue stirring. Mix in salt and pepper. Remove from heat. Serve.

Mike's Crème Brulee

1/2 cup chocolate chips
2 cups heavy cream
1/4 cup white sugar
1 pinch salt
2 teaspoons vanilla extract
5 egg yolks
4 tablespoons white sugar
• Preheat the oven to 300 degrees F (150 degrees C).
• Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
• Bring a large pot of water to a boil.
• Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
• Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
• Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
• Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.