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AG WEEK

Governor Timothy M. Kaine has declared March 18 – 24 Virginia Agriculture Week.

To celebrate, he and First Lady Anne Holton joined Executive Chef Jason Babson in the kitchen of the Governor’s Mansion as Babson prepared a healthy meal of Virginia agriculture products: roasted chicken stuffed with Virginia ham and fresh sage, and mini vegetables flambéed with Virginia wine.

Proclamation

Release

Governor Proclaims March 18 – 24 Virginia Agriculture Week

Recipes:

Chicken Breast Stuffed with Virginia Ham and Sage

4 chicken breasts (bone in or boneless)
4 ounces fresh sage
4 thin slices Virginia ham
Salt and pepper
1 tablespoon olive oil

Preheat oven to 325° Fahrenheit.
Julienne ham and sage, place in small bowl and mix together.
Remove any skin from chicken and wash under cold water. In the thickest side of the chicken breast make a one-inch slit deep enough to reach center of chicken. Divide ham and sage mix into 4 portions and stuff chicken, making sure that stuffing is not visible. Season both sides of the chicken with salt and pepper.
Heat a frying pan on medium-high heat. Add 1 tablespoon olive oil. Place chicken smooth side down in the frying pan. Brown for 5-6 minutes and repeat with other side. Chicken will be under-cooked. Place chicken on an ovenproof pan and continue cooking in oven for 15-20 minutes. Transfer to a plate, garnish with lemon wedges and whole sage leaves.

Balsamic Glazed Baby Vegetables

1 pound baby yellow squash
1 pound baby zucchini
1 pound patty pan squash
2 tablespoons olive oil
1 tablespoon minced garlic
½ cup white wine
¼ cup balsamic vinegar

Fill a large pot with water, add 2 tablespoons salt and bring to a boil. Once water is boiling, add vegetables and blanch for 4 minutes. Heat a large frying pan on medium-high heat, add 2 tablespoons olive oil. Add vegetables directly to pan and cook, stirring occasionally for 3 minutes. Add garlic and heat for one minute, then add white wine.
Once almost all of wine has evaporated, add balsamic vinegar and stir until coated, about 2 minutes. Serve immediately or at room temperature.

Photo Gallery:

Executive Chef Jason Babson prepared miniature vegetables by stir frying them in olive oil, seasoning, and flambéeing them in a white Virginia wine.	Chef Jason Babson tucked julienned strips of Virginia ham and fresh sage into a deep pocket in a skinless chicken breast before browning it briefly in olive oil and then baking it for 20 minutes.

First Lady Anne Holton took a test bite of the completed balsamic glazed baby vegetables while Chef Jason Babson waited for her approval.	Governor Timothy M. Kaine took charge of the skillet, cooking fresh vegetables like a pro as the Governor's Mansion chef stood ready with the next ingredient.

Blanch a medley of baby zucchini, patty pan squash and yellow squash, then sizzle in a splash of olive oil and flambee in a white Virginia wine for a colorful, flavorful accompaniment to any entrée.	A meal worth celebrating — delicious and healthful. Fresh vegetables provide vitamins, minerals, fiber and antioxidants while chicken is protein-rich, nutrient-dense and adapts easily to many recipes.

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