Page 10 - Boca Club News - September '20

Wilde Times
Page 10, Boca Club News
Food & Entertaining

Signature Recipe from Broken Sound’s New Executive

Chef Jay Prisco: Poached Chicken and Kale Salad

Kale is the season’s trendy new
green—a healthy addition to fulsome
salads like this offering from Chef Jay.
All of the recipes in these Boca Club
News monthly columns are presented
here with the cooperation of Clubhouse
Manager Ed Cichielo and Director of
Food and Beverage Lorant Botha.

Lorant Botha Ed Cichielo Food Photo by Jon
Ricco
Serves 2 people
Ingredients for Poached Chicken:
2 each chicken breast
1 teaspoon salt
½ teaspoon ground pepper
2 tablespoons white wine
1 tablespoon lemon juice
1 tablespoon chopped herbs (parsley, thyme, chives)
2 cups chicken broth or water
Combine all ingredients in sauce pot and simmer over
medium heat until chicken reaches 165 degrees on meat
thermometer--approximately 20-25 minutes. Remove from
pan and chill. Slice thin for service.
Ingredients for Salad:
4 cups chopped kale
½ cup candied cashews
1 each carrot julienne
¾ cup fresh small broccoli florets
Ingredients for Dressing:
¾ pound chopped carrot
¼ ounce peeled ginger
3 each scallion chopped
½ tablespoon sesame oil
½ tablespoon chili paste (sambel olek)
3 tablespoons soy sauce
2 tablespoons sweet soy sauce
6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
Combine all ingredients in blender.

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