Risotto Stuffed Grilled Chicken Breasts Recipe 465

Steps:

• Directions To prepare the herb rub, add the listed ingredients to a food processor and process until a paste forms. Set aside. To prepare the chicken, first make the rice. Add the chicken stock to a small saucepan and bring it to a simmer. In another small saucepan, add the olive oil, onions, mushrooms, and garlic. Sauté over medium heat until the onions and mushrooms are cooked through. Add the rice, sun-dried tomatoes, and a third of the chicken stock. Bring the rice and stock to a simmer and stir until the stock is absorbed. Add another third of stock and continue to stir until absorbed. Repeat with the remaining stock. Remove the rice from the heat and stir in the butter, Parmesan, artichokes, salt, pepper, and 2 teaspoons of the already prepared herb rub. Spread the rice out on a cookie sheet and refrigerate. When completely cool, put the chilled rice mixture into a bowl and fold in the Fontina cheese. Place the chicken breasts on a cutting board. Use a paring knife to make an inch-long incision in the thickest side of each breast. Then, put the knife in the incision and angle it upwards, cutting a pocket (about 2-3" deep) into the top of the breast. Be careful not to cut completely through the flesh. (This will keep the stuffing inside the chicken breast while you grill.) Fill each breast with 2-3 tablespoons of the rice mixture, being sure to stuff the mixture as far into the pocket as possible. Secure the opening with a toothpick. Then, rub the remaining herb mixture over the surface of each stuffed chicken breast. Heat the grill to medium high. Place the chicken breasts directly onto the grill grates and cook for about 10 minutes on each side, or until a thermometer inserted into the center of the stuffing reaches 140°F. Remove the toothpick before serving.

Steps:

• To make the chicken, preheat the oven to 450 degrees. Heat a small skillet over medium heat. Add the fennel seeds and cook, stirring constantly until toasted, about 30 seconds. Let cool and grind in a spice grinder. Place in a small bowl and stir in the pepper, coriander and salt. Set aside 1 teaspoon of the mixture.
• Season the chicken on both sides with the remaining spice mixture. Melt the butter in a large ovenproof skillet, add the chicken and roast until the chicken is cooked through, about 10 minutes per side.
• Meanwhile, to make the risotto, heat the olive oil in a medium-size saucepan over medium-high heat. Add the garlic and cook until lightly browned. Add the potatoes, thyme and wine. Lower the heat to medium and cook, stirring constantly, until the wine has been absorbed, about 7 minutes.
• Add the squash and 3/4 cup of the chicken broth and cook, stirring, until the broth is absorbed, adding up to 3/4 cup more as needed until the vegetables are tender. This will take about 30 minutes altogether. Stir in the spinach leaves and Parmesan. Remove from heat and season with salt.
• Remove the chicken from the pan and pour off the excess butter. Add the 1/2 cup chicken broth and place over medium heat. Cook until reduced to 2 tablespoons, about 4 minutes. Stir into the risotto.
• Dust the rim of a small platter with the reserved spice mixture and arrange the chicken on the platter. Place the risotto in a bowl and serve.

Steps:

• Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
• Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
• Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
• Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
• Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

Steps:

• In a small skillet, saute onion and garlic in 3 tablespoons butter for 2-3 minutes or until tender. Remove from the heat; stir in bread crumbs. Carefully cut a pocket in each chicken breast half. Fill with bread crumb mixture; secure with metal or soaked wooden skewers. , In a small microwave-safe bowl, melt remaining butter; stir in lemon zest. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with lemon butter.