HOTEL METRO
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Chicken Argentino
6 6oz Chicken breasts
1 clove of garlic
¼ cup olive oil
1 tspn Italian seasoned
1/8 cup sliced sun dried tomatoes
3 cups chopped fresh spinach
Thick sliced provolone cheese

Chicken preparation:
Step #1Sautee spinach and sun-dried tomatoes in olive oil then set to the side
Step #2 Cover with plastic wrap and pound out chicken until slightly thin
Step #3 Lay down 4 to 5 sheets of plastic wrap and place chicken breast on top over lapping the breasts slightly
Step #4 Season the chicken with olive oil, garlic and Italian seasoning then add sun dried tomatoes, spinach and provolone cheese
Step #5 Roll the chicken making sure that the plastic wrap stays out of the roll
Step #6 Tie the ends of each roll with kitchen string
Step #7 Bring water to a gentle simmer in a shallow pan, enough to cover the chicken
Step #8 Place the chicken into the pan making sure that they are covered by the water
Step #8 Let the chicken poach for 45min.

Boursin Sauce
½ clove of garlic, minced
¼ of a small shallot
1 Tblspn olive oil
1tspn Dijon mustard
4 cups heavy cream
1 wheel of Boursin cheese
1 cup of unsalted butter

Sauce preparation:
Step #1 At a med-hi temperature in a sauce pan Sautee garlic and shallots with the olive oil
Step #2 Add the heavy cream and Dijon mustard and let reduce about half
Step #3 Stir in the Boursin cheese slowly until well blended
Step #4 Finish with the butter until melted

Roasted Red Skin Potatoes
6 good sized red skinned potatoes
Cut into fourths
Spread out on cookie sheet
Drizzle with olive oil
Season with salt and pepper to taste
Bake in oven at 360 for 35min.
Or until tender

Presentation
First ladle about 2oz of sauce onto center of plate
Slice chicken into 1in pieces placing them in the center of the plate one on top of the other
Place four pieces of the potato on the left side of plate
On the right place your favorite garnish this time using watercress and a bit of diced tomato