How does a fancy chicken dish you can make at home sound for dinner? That’s what’s taking center stage tonight as we grab a Bite with Belkys.

The Chef: Hector Torres
The Restaurant: Brava! at the Adrienne Arsht Center
The Dish: Chicken Fontina


2 6 oz. Chicken Breast (airline cut or regular)
2 Tbs. Butter
4 oz. Wild Mushrooms (Baby Bella, Shiitake, Button)
8 oz. Spinach
4 Tbs. Madeira Wine
4 oz. Fontina Cheese
Salt and Pepper to taste
2 tbs. Olive Oil
2 Tbs. Chopped Garlic

For Perigourdine Sauce

1 Tbs. butter
1 fresh truffle (1 1/2 inches in diameter, thin sliced)
1/2 cup Madeira Wine
salt and pepper to taste
2 cups beef broth

Method of Preparation:

-Add butter to a hot pan, then a mix of Baby Bella, Shiitake, and Button Mushrooms. Add fresh spinach and Madeira wine. Sauté for several minutes then set aside to cool.

– Next, take a chicken breast and separate the skin from the meat to make a pocket. Put the spinach and mushroom stuffing into the pocket… then add a slice of Fontina cheese.

Add salt and pepper, then sear the chicken in olive oil.

Add chopped garlic— turn it over and sear on the other side.

When it’s brown, finish in the oven at 350 degrees for about 20 minutes.

– For the Perigourdine Sauce, melt butter in a pan, add fresh truffles and sauté. Add madeira wine, salt and pepper, and beef broth. You can use can use canned if you don’t have homemade. Sauté for several minutes and it’s ready.

To Plate:

Chef Hector makes a bed of tri-color Orzo pasta, then adds the Chicken Fontina. He tops that with the Perigourdine sauce and serves with sautéed asparagus. He garnishes with basil and a taro chip.

Serving suggestion: Strawberry Cucumber Gimlet

Serves: 2

The Adrienne Arsht Center for the Performing Arts
1300 Biscayne Blvd.
Miami, FL 33132

Bring a printed copy to the restaurant and receive a complimentary house cocktail or glass of wine with dinner now through Feb. 20.

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