- Editor's Note: While Phil is on sabbatical, we bring you encore presentations of some of his favorite columns over the years. Enjoy.
Welcome to Seasoned Cooking and to Phil's International Flair!
Greetings and Happy Holidays to all Seasoned Cooking readers. I hope this month's column finds you all in good health and good spirits.
First, I am not one to plug my own column, but I must comment on one recipe from last month's column, Smoked Salmon Dip. To date, I have produced several pounds of this dip and the public opinion has been simply outstanding. In fact, it has been so well received, that I am considering marketing it as a product. Those who have sampled this dip have used it in ways that I never imagined. One person used it as a sauce melted over a trout dinner. Another used it as a stuffing in a baked potato. Some used it as a spread on bread or crackers. One colleague simply ate his 2 oz. sample with his finger! Many of those who sampled this dip suggested that I get a patent on the recipe, however this is not possible. I was also invited to be a guest chef in several of the cafeterias at my place of employment to promote this product. The task now remains for me to find out how to produce, package and market this product and still make a profit! I've decided to name this dip Salmon Supreme, and if I am successful in getting the product produced, I'm sure that I'll be marketing it over the Internet as well. I will keep the Seasoned Cooking readers posted.
This month, I have decided to share a recipe that has been in my repertoire for some time, yet with some modifications. For the stuffing, I suggest using scallops, crab or imitation crab meat. However, you can also get creative and use chunks of halibut, salmon, lobster, shrimp or other fish as well. Since the chicken should be cooked thoroughly, and the fish not so well cooked, this combination makes a very good marriage. The fish stuffed into the center of the breast remains mildly cooked, while the chicken itself is fully cooked. Also, the breast of the chicken takes on the subtle flavor of the fish used as a stuffing. Try it, you might like it.
The recipes presented this month are from my yet to be published cookbook, Phil's Family and Friends Cookbook. Feel free to email me at with your comments and requests.
Now, on to the recipe!
I happen to like savory as a seasoning because it goes well with so many things. It is not overpowering in flavor, like sage for example, and it seems to accentuate mildly flavored foods like chicken and fish. I put the savory on the scallops and crab before stuffing into the chicken. In this way, the flavor of the savory will penetrate both the chicken and the seafood.
- 4 whole chicken breasts (boneless, or boned is okay)
- 2 large scallops
- 4 oz. imitation crab meat
- Seasoned flour
- 1 tsp. summer savory, dried
- 1 cube butter
- 1 diced scallion for garnish
- 1 small clove garlic, crushed
- 1/4 cup cream or milk
- 1/2 cup chardonnay
Serve promptly and enjoy!
- Yields: 4 servings
- Preparation Time: 45 minutes