Friday, 20 April 2012

Flame-Grilled Chicken With Risotto


  • 5 Chicken Breasts
  • Ingredients for Dry Rub:
  • 1oz Salt
  • 1oz white pepper
  • 1 oz garlic, minced
  • 1 tsp crushed pepper
  • Paprika
  • 3 tbsp olive oil
  • 1/4 C. white wine
  • Ingredients for Risotto:
  • 14 oz risotto
  • 1 large onions small diced
  • 4 oz olive oil
  • 2 oz white wine
  • 2 1/2 pints hot chicken stock
  • Finish with:
  • 5 oz. Butter
  • 1 1/2 cup fresh parmesan cheese, grated
  • Mango Salsa Garnish:
  • The following garnish is meant to be used on both the chicken and risotto side dish.
  • 1/2 lb cranberries sundried
  • 1/2 lb raisins sundried
  • 1 lb mango, small dice
  • 1 tsp ginger, minced
  • 1 tsp lime juice
  • Salt to taste
  • 2 C. brown sugar
  • 1/4 C. butter
  • 2/3 tsp soy sauce
  • 2/3 cornstarch
  • 1 C. cold water
  • Borage flower
  • Cooking Directions

    1. Massage chicken breast in olive oil. Marinate with salt, white pepper, paprika, minced garlic, crushed pepper, white wine and hold until ready to grill.
    2. Sauté diced onions in olive oil in a medium sauce pan until translucent; add risotto and white wine and a pinch of salt. Sauté about 1 minute and add hot chicken stock stirring continuously, Reduce heat and simmer for 10-15 minutes. Rice should be aldente' yet little creamy. Fold in butter and parmesan. Remove from heat.
    3. In a small sauce pan under low to moderate heat add butter, brown sugar, soy sauce, ginger and 1 tsp of crushed pepper simmer and hold for last step. Thicken with cornstarch slurry if necessary. Reduce heat to low.
    4. Prepare garnish. Combine raisins, cranberries, mango, with lime juice. Set Aside.
    Grill chicken for approximately 5-7 minutes on each side (with cross grill marks).
    Pour 1 oz of hot glaze over chicken breast.
    Plate with chicken breast over risotto centered, garnish with mango salsa and borage flower.