Oven Seared Earth Shine Farm Chicken "Chop"

Nick Seccia, Executive Chef, The Henry Ford

Serves 6

Ingredients for the chicken

• 6 Airline Cut* Earth Shine Farm chicken breast, 6-8oz ea
• 1/2 Cup pure olive oil
• 2 Cloves garlic
• 2 Tablespoons fresh parsley
• 2 Tablespoon fresh thyme
• 2 Tablespoon Dijon mustard
• 1 Tablespoon organic apple cider vinegar

* Airline Cut Breasts have the ribs removed, but the first joint of the wing is still on. It adds the flavor of cooking with the bone but without the bother of the ribs.

1. Combine all ingredients except chicken with a blender.
2. Remove the meat and skin from around the bone on the chicken.
3. Pour marinade over the chicken and marinate overnight.

Farce

• 1/2 lb. Raw Chorizo sausage
• 3 Shallots
• 1 Tablespoon unsalted butter
• 1/2 cup oak grown shiitake mushrooms
• 6 pieces sliced hardwood smoked bacon

1. Slice shallots thin and caramelize in butter over low heat.
2. When the shallots are golden brown and limp, add the mushrooms and cook until tender
3. Cool shallots and mushrooms, combine with the remaining ingredients to make stuffing (farce)
4. Divide the stuffing into six equal portions
5. With chicken breasts skin side down, place a portion of the farce on each. Roll the breast up so the meat fully surrounds the farce (with the bone up) Wrap each breast around the bottom with a piece of bacon
6. Roast in a 350 F. oven for 20-25 minutes until cooked through

Michigan Blueberry Salsa

• 2 Pints Michigan blueberries, rinsed
• 1/2 Red onion, minced
• 1 Tablespoon chopped fresh Cilantro
• 1 Clove garlic, minced
• 1 Jalapeno minced with seeds removed
• Juice of 1 fresh lime
• 1 Teaspoon toasted ground cumin
• Cayenne pepper, pinch
• Sea Salt pinch

1. Combine all ingredients and refrigerate overnight