Real food, gluten-free meals, and eclectic music!
Back in the 80’s when I lived in Chapel Hill, NC, there was a restaurant called McCarthy’s Grill. They served a stuffed chicken breast with a flavor that haunts me still, and I have absolutely no idea what was actually in it. I remember walnuts, a mustard sauce, perhaps some kind of cheese. This recipe is NOT it. It wasn’t even close, but I get points for trying. If anyone out there remembers McCarthy’s chicken, please send me your ideas!
Although this isn’t the fabled McCarthy’s chicken, it wasn’t too bad for an experiment. However, the brie I had was a little too “earthy” for this combination…it seemed to beg for mushrooms. When I try this again, I will use a different cheese for the stuffing. A soft-ripened goat cheese, cream cheese, or a Gorgonzola would pair better with the walnuts and dried fruit. I liked the mustard-cream sauce – the mustard was subtle, and hit it off with the fruit and walnuts. A more robust grainy mustard would probably also be good and might just get me closer to finding a stand-in for McCarthy’s chicken.
I don’t have specific amounts for the ingredients. First of all, it was a few weeks ago when I made this and I didn’t write anything down (d’oh). Also I didn’t really measure anything. It’s not baking, so improvise as you will and let me know how it turns out!
Ingredients (as prepared):
No experimenting with the evening soundtrack- just pure soul goodness. First up, an album called by many “the ultimate soul album”- and you won’t hear me disagree- Lady Soul from the magnificent Aretha Franklin. “Chain Of Fools”, “Money Won’t Change You” and “Natural Woman”? What more do you need? Sing it, Lady Soul!
And for a follow-up, spin Be What You Are the the great Staple Singers. Anything from them on the Stax label is priceless, and this is just a grand gospel/funk/soul groove from start to finish. Dig in!