Ingredients Jump to Instructions ↓

  1. 6 Boneless skinless chicken breasts - (abt 4 lbs)

  2. 6 tablespoons 90ml Unsalted butter - cold Salt - to taste Freshly-ground black pepper - to taste Oil - for frying

  3. 1/3 cup 20g / 0.7oz Flour

  4. 3 Eggs - beaten

  5. 4 cups 584g / 20oz Fresh bread crumbs Risotto Stuffing

  6. 1 tablespoon 15ml Oil

  7. 2 tablespoons 30ml Very finely-minced onion

  8. 1/2 cup 80g / 2.8oz Arborio or Carnaroli rice

  9. 1/2 cup 118ml Crisp dry white wine

  10. 2 cups 474ml Chicken stock - (to 2 1/2) Coarse salt - to taste

  11. 3 tablespoons 45ml Unsalted butter

  12. 1/4 cup 59ml Whipping cream - whipped to soft peak

  13. 2 tablespoons 30ml Freshly-grated Parmigiano-Reggiano

  14. 1/4 lb 113g / 4oz Mascarpone cheese

  15. 1 tablespoon 15ml Chopped fresh basil

  16. 1 tablespoon 15ml Chopped chives

  17. 1 tablespoon 15ml Chopped parsley Lemon juice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Risotto Stuffing: Heat the oil in a deep heavy skillet over low heat. Stir in the onion and cook slowly until softened and translucent but not browned, 2 to 3 minutes. Mix in the rice and stir for 3 to 4 minutes until the outer shell of the rice becomes translucent, showing the pearly "eye" at the center. Add the wine and simmer, without stirring, for 2 to 3 minutes. (After adding the wine, lean close to the pan and breathe the aroma. You will be able to smell the raw alcohol. Breathe in several times during the cooking process, and as the alcohol evaporates and the rice begins to toast, the raw alcohol smell will dissipate and be replaced with the smell of toasted rice.) When the liquid has been absorbed, stir again to finish toasting the rice. The rice should not brown, but it will separate into individual grains, looking much as it did before the wine was added. Scrape the bottom of the pan to keep the rice from sticking. The alcohol smell should be completely gone. Increase the heat to medium and add just enough stock to cover the rice, and salt to taste. When it boils, reduce the heat and simmer for 4 minutes. Continue to cook, stirring frequently, letting the rice cook almost completely dry before adding more stock, 1/2 cup at a time. Taste the rice from time to time. The liquid should continue to simmer throughout the cooking process. The finished rice will be similar to al dente pasta; it should be thoroughly cooked but with a little "bite" remaining to it, never mushy. This process should take about 15 minutes. The rice will be drier and "tighter" than risotto normally would be. It should look a bit pasty. Remove the risotto from the heat and, using a wooden spoon, beat in the butter a little at a time, working quickly so it will emulsify with the rice, creating a creamy risotto. Vigorously beat in the whipped cream, the Parmigiano-Reggiano and salt to taste. Using a wooden spoon, fold the mascarpone into the risotto; add the basil, chives, parsley and lemon juice to taste, about 1 tablespoon. Adjust the seasoning as necessary. Pass the risotto mixture through a meat grinder with the smallest die attachment, and cool. (If you do not have a meat grinder, you can finely chop the stuffing with a knife.) There are many ways in which to make a pocket in a chicken breast, but you want to make as small an incision as possible. Using a sharp pairing knife, insert the tip into the end of the breast, and without moving the knife from its original position, use a sawing motion to create an internal pocket. Once the pocket is made, mix together the Risotto Stuffing and the butter. Carefully and evenly spoon or pipe the stuffing into each breast. Sprinkle with salt and pepper. Heat enough oil in a heavy-bottom or cast-iron skillet to cover the chicken halfway. Heat the oil over medium heat to 350 degrees. Heat the oven to 350 degrees. Meanwhile, place the flour, eggs and bread crumbs in separate bowls. Using one hand for the flour and bread crumbs, and one for the eggs, first dust a chicken breast in flour, making sure to remove any excess, then dip it in the beaten eggs. To finish, evenly coat the chicken in the bread crumbs, and set aside until all breasts are complete. This can be a somewhat messy process. Place the breasts in the oil, and pan-fry them until golden on each side, 2 minutes for the first side, then 3 minutes for the second side. You may have to fry them in batches. You want to make sure the oil does not get too hot. When all the breasts are golden brown, place them in a 15- by 10-inch baking dish and bake until they reach an internal temperature of 165 degrees, about 20 minutes. Slice each breast into thirds. When you slice them, the butter in the stuffing will have melted, creating the sauce for the dish. This recipe yields 8 to 10 servings. Each of 10 servings: 554 calories; 561 mg sodium; 204 mg cholesterol; 29 grams fat; 13 grams saturated fat; 25 grams carbohydrates; 43 grams protein; 0.78 gram fiber. Each 2-tablespoon serving of the Ricotta Stuffing: 151 calories; 269 mg sodium; 30 mg cholesterol; 12 grams fat; 6 grams saturated fat; 6 grams carbohydrates; 3 grams protein; 0.16 gram fiber.


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