• Ingredients: 27
  • Serves: 4

Chicken in cava with large garlic cloves, chopped, dried, crumbled, chicken breast halves.

Ingredients

  • 4 large garlic cloves, chopped
  • 2 large fresh rosemary sprigs or 1/2 tsp. dried, crumbled
  • 4 chicken breast halves

For the cake

  • 1 cup cake flour
  • 1 2/3 cups sugar
  • 1 3/4 cups egg whites
  • 1/2 tsp. salt
  • 1 tsp. cream of tartar
  • 1 tsp. rosewater if desired
  • 1/2 tsp. vanilla

For the glaze

  • fresh raspberries for garnish
  • mint sprigs for garnish

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Combine first 5 ingredients in large bowl. Add chicken breasts and season with salt and pepper. Cover bowl with plastic and refrigerate chicken at least 6 hours, turning occasionally.

    For this step you will need

  2. Step 2 Preheat oven to 350°F. Remove chicken breasts from marinade and place in small roasting pan. Reserve marinade.

    For this step you will need

  3. Step 3 Roast chicken breasts until just cooked through, basting occasionally with marinade, about 35 minutes.

    For this step you will need

  4. Step 4 Arrange chicken breasts on platter. Tent with foil to keep warm. Pour pan juices into medium saucepan.

    For this step you will need

  5. Step 5 Add reserved marinade to saucepan. Cook mixture over medium heat until reduced slightly, about 5 minutes.

Nutrition information

Calories 337 Carbohydrates 3 g (1%)
Fat 16 g (25%) Protein 37 g (73%)
Saturated Fat 5 g (23%) Sodium 112 mg (5%)
Polyunsaturated Fat 3 g Fiber 0 g (1%)
Monounsaturated Fat 7 g Cholesterol 111 mg (37%)