Assiette stuffed chicken breast, sticky rack lamb, twice cooked pork belly

Assiette twice cooked pork belly in spicy star anise and pan juices reduction, served on jasmine and wild rice with slivers of green apple. Sticky rack of lamb with red currant jelly, black pepper and balsamic reduction served with oven roasted cherry tomatoes. Chicken breast rolled with freshly chopped basil, macadamia nuts and double brie, wrapped in prosciutto and cooked till crispy, served with a creamy asparagus sauce.

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http://www.bonappetitdining.com/

Bon Appetit!