Ray Delagarza is well known for his flare for
cooking and interior design. Ray was thrilled when he got the job as head chef at Collierville High School.
Ray can turn the most ordinary event into a gala. Ray is a whiz in the
kitchen and loves to pan sear
or braise fresh cuts of
meat and garnish them with peppercorns.
When Ray isn't in the kitchen whipping up something
special he likes to get together with close friends and family.
Ray was good enough to share with us one of his
favorite holiday recipes.
Pink
Peppercorn Chicken
4
boneless chicken breasts
2 cups dry white wine 5 medium leeks, rinsed and julienne in 1-inch strips 2 tablespoons rosemary 2 tablespoons pink peppercorns 2 tablespoons unsalted butter
Remove skin from chicken breasts and trim, pound to an even
thickness between 2 sheets of waxed paper. Cover breasts, leeks, and 1 tablespoon pink
peppercorns with wine in a shallow glass pan. Marinate for 1 to 3 hours.
Remove wine and top chicken with crushed rosemary, remaining
peppercorns, and butter.
