Ahhhhhhhh!!!!
So, tonight was the work dinner for 29 people — which changed to 34 when I counted myself, another staff member and three servers I had to make food for too. Then it went down to around 28 when we had a couple of no shows. But, damn, it’s over. I think it went well. Really well. No catastrophes. I completely freaked out a few times but I think I hid it well and the chicken cooked fine and was all moist and the chutney was tasty and everyone seemed to like it a lot.
I am so happy that I did it and that it turned out well but I am so unbelievably relieved that it’s over because it was a bit scary and stressful.
Quick rundown on the final menu:
Goat cheese and arugula stuffed chicken breasts with cranberry-orange chutney. Fresh rigatoni pasta tossed with olive oil, sea salt, parsley, garlic and orange zest. Sautéed green beans with a balsamic reduction drizzle.
We also had the acorn squash puffs I made earlier and froze, as well as a tasty brie and apple dish (I didn’t make that) and veggies and dip (didn’t make that either).
I’m pretty proud of myself for doing this but totally exhausted.
More details tomorrow…
*snore*
Edited to add the actual chicken recipe.
Goat Cheese & Arugula Stuffed Chicken Breasts:
4 chicken breasts, pounded
1 small log goat cheese
zest from one orange
2 tbsp mint leaves, chopped
3/4 cup arugula leaves
2 tbsp olive oil
2 tbsp balsamic vineagr
salt & pepper
Preheat oven to 425 degrees. Combine goast cheese with orange zest and mint. Spread about 2 tbsp of the mixture down the center of a chicken breast. Add a small handful of arugula leaves. Roll up. Contine with all four breasts. Brush tops with olive oil and vinegar. Sprinkle with salt and pepper.
Bake in oven 20-25 minutes, until temperature is 165 degrees. Wrap cooked chicken in foil and let sit 5-10 minutes. Serve with cranberry relish.