Chef Russell LaCasce from ZuZu at Hotel Valley Ho shares a recipe for stuffed chicken breast with winter root hash.


for chicken

• 1 pound of large chicken breast, skin on

• truffle stuffing

• 8 ounces of boneless skinless chicken breast

• 1teaspoon of heavy cream

• 1teaspoon of truffle oil

• Fresh black truffle Microplane

• Salt and pepper

for winter root hash

• 1 parsnip peeled and sliced

• 1ounce of honey

• 3 multi-color color baby carrots, of each color

• 3 baby turnips

• 4 fingerling potatoes

• 1ounce of unsalted butter

• 1/2 ounce of chopped parsley

• 1/2 ounce of chives

• Salt and pepper

for natural sauce

• 1quart of chicken jus reduction

• 2ounces of butter, unsalted

• Squeeze of lemon

• Salt and pepper


for chicken

In a food processor, blend the chicken until smooth and then add heavy cream, truffle oil, black truffle, and salt and pepper.

Pulse mix everything just to incorporate and do not over mix once the cream is blended in.

Place mix in a piping bag and set it to the side.

for winter root hash

Put a large sauté pan over medium heat, add butter and wait until it stops bubbling.

Then add the potatoes and cook for 2 minutes.

Add the rest of the vegetables and cook, frequently stirring until all of the vegetables are fork-tender.

Season with salt, pepper, parsley, and chive.

Set aside for plating. 

to plate the dish

Take a large sauté pan over medium-high heat, season both sides with salt and pepper, and sear the skin side in a hot pan.

Drain fat and place in a 350-degree oven for 15 minutes or until you have reached an internal temperature of 165 degrees.

Pull out of the pan and let rest.

Using the same pan, put back on the stove over medium heat and add chicken reduction.

Scrape the bottom of the pan and reduce for 3 minutes.

Season with lemon juice, butter, salt, and pepper.

Set aside.

Place purée down first and plate the hash on top, and slice the chicken.

Finish the dish with the sauce and enjoy!

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