Five-Jewel-Rice-Stuffed Chicken Breast -Corrected - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Five-Jewel-Rice-Stuffed Chicken Breast -Corrected (/showthread.php?tid=94291) |
Five-Jewel-Rice-Stuffed Chicken Breast -Corrected - cjs - 01-14-2010 Hope no one was fouled up with the error in the previous typing up of this recipe. Five-Jewel-Rice-Stuffed Chicken Breast with hot sour sauce Issue #79, page25 – makes 4 servings The stuffing keeps the chicken moist even through roasting, making this dish a good choice for a dinner party. For the Rice: 2/3 cup vegetable broth 1/3 cup dry short-grain rice such as Arborio 2 T. toasted slivered almonds, chopped 2 T. diced water chestnuts 2 T. chopped scallions 1 T. minced garlic 1/4 tsp each: kosher salt and ground black pepper For the Chicken: 2 T. each: white wine vinegar and Hoisin sauce 1 T. toasted sesame oil 4 boneless, skinless chicken breast halves (8oz. each) 2 T. vegetable oil 1 T. sesame seeds (opt.) For the Sauce: 1/3 cup red plum jam 2 T. white wine vinegar 1 T. ketchup 1 tsp. chili garlic paste or chili garlic sauce* Preheat oven for 400°. Coat a baking sheet or broiler pan with nonstick spray. Bring broth to boil in a small saucepan over medium-high heat; add rice. Cover pan; reduce heat to low and simmer rice for 20 minutes. Remove rice from heat. Stir in almonds water chestnuts, scallions, garlic, salt & pepper. Combine 2 T. vinegar, Hoisin, and sesame oil in a small bowl. Cut a pocket in each chicken breast. Spoon about 1/3 cup rice mixture into each pocket. Seal opening with a toothpick, if needed. Heat oil in a large sauté pan over medium-high heat. Place chicken in pan, smooth side down; sauté until golden, about 5 minutes. (do not brown on 2nd side) Place each chicken breast on the baking sheet, raw side down. Baste chicken with Hoisin mixture; sprinkle with sesame seeds. Roast chicken 20 minutes or until stuffing (not chicken) reaches165° on an instant-read thermometer. Heat jam, 2 T. vinegar, ketchup, and chili garlic paste in a small skillet over medium heat. Bring sauce to a boil, whisking often; remove from heat. Serve each chicken breast with 2 T. of the sauce. *C@H note: If you can’t find chili garlic paste for the sauce, use Tabasco or other hot-pepper sauce. Re: Five-Jewel-Rice-Stuffed Chicken Breast -Corrected - HomeCulinarian - 01-14-2010 Jean - is the recipe correct in the magazine? We made it and thought it was great. Re: Five-Jewel-Rice-Stuffed Chicken Breast -Corrected - cjs - 01-14-2010 Yes, it is, I screwed it up when I typed it. |