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fresh/stuffed - Chicken Breast W/a Pine Nut Risotto Cake, Rapini, + Broth

Source of Recipe

from foodtv canada


Recipe Introduction

The chicken should be butchered the day before andthe broth made in advance. The risotto cakes may bemade a day in advance and crisped just before serving.Make the stuffing and stuff the breasts several hoursbefore serving. Steam the rapini and finish the sauceat the last second. fresh/stuffed - Chicken Breast W/a Pine Nut Risotto Cake, Rapini, + Garlic Basil Broth

for the chicken:
2 - 3 1/2 lb. whole chicken
1/2 c. Parmesan cheese
1/2 c. black olives
salt and pepper
1 tbsp. Olive oil
1 tbsp. butter

for cake:
4 tbsp. Olive oil
1 large finely chopped onion
1/2 c. toasted pine nuts, reserved
1 minced garlic clove
2 c. super fine Arborio rice
1/2 c. Chardonnay or unsweetened apple juice
6 c. chicken stock
1 c. grated Parmesan cheese
powdered rice or flour.

for rapini:
1 bunch roughly chopped rapini, (also known as Broccoli Raab)

for broth:
the reserved bones and scraps from the chicken
2 c. Chardonnay or unsweetened apple juice
1 large chopped carrot
1 chopped celery stalk
1 large chopped onion
4 garlic cloves
4 bay leaves
2 c. basil leaves
1/2 c. Olive oil

for the chicken:
(Black Olive Stuffed Chicken Breasts)
Preheat oven to 350.
Rinse the chickens under cold running water.
Remove the legs from the chickens, trim the meat off the legs.
Reserve it for the mixture used to stuff the chicken breasts.
Cut off the last 2 sections of each wing.
Leave the third section attached to the carcass.
Carefully remove the breasts from the chicken, leaving the
remaining wing section attached to each breast.
Remove the skin from the breasts and attached wing section by
loosening it and tugging it firmly over the end of the wing bone.
Save all the bones and scraps.
In a blender/food processor, puree the reserved leg, thighs and
drum meat with the olives and Parmesan cheese until smooth.
Season with salt and pepper.
Place the puree in a large, heavy plastic freezer bag and seal. Set aside.
Remove the chicken tenderloins from the breasts and reserve.
With a sharp, flexible boning knife, carefully cut a horizontal pocket
into each breast.
Cut off 1 inch from corner of the plastic bag.
Insert the cut corner of the bag into the chicken pocket.
Squeeze out 1/4 of the stuffing into the breast.
Saute breasts in a frying pan with butter and olive oil, until browned
and heated through.
Insert a knife into each breast to test for doneness.
Let stand 5 minutes before serving.

for the cake:
(Pine Nut Risotta Cake)
Melt the butter in a medium, heavy saucepan over a medium/high heat.
Add the rice and onions and saute, until the grains feel chalky and have
a tiny white dot in their center. (Be careful not to brown the onions.)
Add the Chardonnay and reduce liquid by 3/4, stirring constantly.
Slowly add enough of the chicken stock to cover the rice.
Reduce heat to sustain just a simmer.
Continue stirring until the stock is absorbed.
Add more stock, just covering the rice, and simmer, stirring frequently.
Continue cooking the risotto and adding stock until the rice is just done.
It should be 'al dente' or slightly firm, with each grain distinct and done
to a pleasing texture but not mushy.
Pat risotto into a low sided baking sheet and chill.
When risotto is firm, cut out circular cakes using a biscuit cutter or ring
mold.
Dredge risotto cakes in powdered rice or flour.
In a fry pan heat olive oil and butter carefully fry risotto cakes on both
sides until golden.
Set aside and keep warm.

for the rapini:
In a bamboo or vegetable steamer, steam rapini over simmering water until
tender.
Set aside and keep warm.

for the broth:
Preheat oven to 400.
Place the reserved bones and scraps in a roasting pan with a splash of
water.
Roast the bones until deep golden brown, about one hour.
Remove the bones and place in a stockpot.
Add the chardonnay to the roasting pan and stir to dissolve the browned pan
juices. You may find it useful to place the pan over a low heat for a few
moments
to help dissolve. Pour all into the stockpot and add the vegetables and bay
leaves.
Crunch the bones down a bit then just cover them with water.
Bring to a simmer and simmer for three hours.
Strain through a fine strainer into a saucepot.
Bring the stock to a boil and reduce to 3 cups.
In a vegetable or bamboo steamer over a pan of simmering water, steam basil
just
until wilted. Puree basil with vegetable oil, then stir into warm chicken
stock.
Serve immediately.

for serving:!
Place a warm risotto cake in the center of a warm bowl.
Top with a few stalks of the steamed rapini.
Slice a chicken breast in half and arrange on the rapini.
Pour over a bit of the broth and garnish the works with a basil sprig.
Makes 4 servings.