From: Chef Russell Siu, Executive Chef and Co-owner, 3660 on the Rise, Honolulu, HI. Yield: 4 servings.
4 skinless, boneless chicken breasts (about 1½ lb.)
to taste, kosher salt and black pepper
8 shiitake mushrooms, julienne
1 Tbsp. unsalted butter
2 shiso leaves, fine julienne
16 spinach leaves, stems off
4 slices Jarlsberg cheese
8 slices thinly sliced prosciutto ham
½ cup flour, combined with 1 cup water for pancake consistency
2 cups panko crumbs mixed with ½ cup macadamia nuts, finely chopped
¼ cup unsalted butter
½ cup olive oil
Mushroom Sherry Cream Sauce:
¼ cup sherry
¾ cup sliced mushrooms
1 Tbsp. soy sauce
1 cup heavy cream
½ cup demi glaze
1 Tbsp. unsalted butter
to taste, kosher salt and black pepper
For sauce: In saucepan over medium heat, add sherry and mushrooms. Reduce by half (mushrooms should be soft). Add cream and reduce by 1/3. Add demi glaze and simmer 4 minutes. Season with salt and pepper. Whisk in butter until smooth and add salt and pepper to taste.
For chicken: Lay chicken flat; pound gently with meat tenderizer to flatten. Season with salt and pepper. In large skillet, saute shiitake mushrooms in butter. Add shiso and remove from stove. Let cool.
Layer on top of chicken breasts the spinach, cheese, prosciutto and sauteed mushroom/shiso. Fold each breast in half and press to seal edges. Lightly flour and dip into batter. Let excess batter drip off, then place into panko crumbs mixed with macadamia nuts, covering both sides. Reserve until ready to fry.
In large saute pan over low heat, add butter with oil. When hot, add chicken and saute until golden brown on both sides and fully cooked. Ladle 2 oz. sauce onto plate; place chicken breast in center.
