#224 - Chef Stehlin Cooks

Robert Stehlin, Executive Chef at the Arlington Convention Center cooks two mouthwatering dishes. If you have any questions about these recipes, e-mail Chef Stehlin at: chefstehlin@aol.com. You can also find these recipes at: www.hometown.aol.com/chefstehlin.

Chicken Florentine

Serves 4

4 breast of chicken
8 strips of bacon (diced)
1/2 red onion (fine diced)
2 cloves garlic (minced)
1/2 lb. baby spinach
1 lb. cream cheese (softened)
2 whole eggs (beaten)
1 cup bread crumbs

Salt and pepper to taste

Sear the chicken on the side that will face up on the plate. Cool, cut a pocket, and set aside. For the Stuffing: 
sauté bacon until brown, add onions and sauté until soft, add garlic and sauté for 1 minute, add spinach and sauté until slightly wilted. Take off the heat and refrigerate until cool. When the spinach mixture is cool, mix with the softened cream cheese, eggs and breadcrumbs. Season with salt and pepper and place the stuffing in the pocket that was cut in the chicken, being careful no to over stuff. Place on a sheet pan and bake at 350 degrees for 20 minutes or until done.

Chocolate Flan

Serves 10

For the caramel:
2 cups sugar
1 cup water
For the flan:
3 whole eggs
6 egg yolks
1 cup sugar
3 cups half & half
4 tablespoons cocoa powder (or 5 ounces melted bittersweet chocolate)

For the caramel: In a sauce pan, dissolve sugar in the water. Bring the mixture to a boil and heat to 320 degrees or until the sugar just starts to turn brown. Cool the sugar by placing the bottom of the pan in ice water. Pour the sugar into the ramekins. For the flan: Mix half the sugar with the eggs and egg yolks. Mix the other half of the sugar with the half & half. Bring the half & half to a boil, being careful not to scorch it. Add the cocoa powder to the half & half and mix well so there are no lumps in the half & half. Add this mixture to the eggs in a slow stream, whisking constantly. Pour the flan mixture into the ramekins and place in a water bath with the water coming half way up the ramekin. Cover with foil and bake at 300 degrees for 1 hour or until the flan is solid but springy to the touch. To remove run a thin knife around the edge of the flan and turn onto a plate.

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