• Black Olive Stuffed Chicken Breast With A Pine Nut Risotto Cake, Rapini, And Garlic Basil Broth

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    • 2 x 3 1/2 pound chicken
    • 1/2 c. parmesan cheese
    • 1/2 c. black olives
    • 1 x salt and pepper
    • 1 Tbsp. extra virgin olive oil
    • 1 Tbsp. butter The Pine Nut Risotta Cake
    • 4 Tbsp. extra virgin olive oil
    • 1 lrg onion, finely, minced
    • 1/2 c. toasted pine nuts, reserved
    • 1 clv garlic, chopped
    • 2 c. super-fine arborio rice
    • 1/2 c. Chardonnay
    • 6 c. chicken stock
    • 1 c. grated parmesan cheese The Rapini
    • 1 bn rapini, (sometimes known as Broccoli Raab), roughly, minced The Basil Broth the reserved bones and scraps from the chicken
    • 2 c. Chardonnay
    • 1 lrg carrot, minced
    • 1 x celery, stalk, minced
    • 1 lrg onion, minced
    • 4 x garlic, cloves
    • 4 x bay leaf
    • 2 c. basil, leaves
    • 1/2 c. extra virgin olive oil


    1. Preheat oven to 350 F.
    2. Rinse the chickens under cool running water.
    3. Remove the legs from the chickens, trim the meat off the legs, and reserve it for the mix used to stuff the chicken breasts. Cut off the last 2 sections of each wing, leaving 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.
    4. Save all the bones and scraps.
    5. In a food processor, puree the reserved leg, thighs and drum meat with the olives and Parmesan cheese till smooth.
    6. Season with salt and pepper.
    7. Place the puree in a large, heavy plastic freezer bag and seal.
    8. Remove the chicken tenderloins from the breasts and reserve.
    9. With a sharp, flexible boning knife, carefully cut a horizontal pocket into each breast.
    10. Cut off 1 inch from corner of plastic bag.
    11. Insert the cut corner on the bag into the chicken pocket, and squeeze out one-quarter of the stuffing into the breast.
    12. Saute/fry breasts in a fry pan with butter and extra virgin olive oil, till browned and heated through. Insert a knife into each breast to test for doneness. Let stand 5 min before serving.
    13. The Pine Nut Risotta Cake:Heat the butter in a medium, heavy saucepan over medium-high heat.
    14. Add in the rice and onions and saute/fry, stirring, till the grains feel chalky and have a tiny white dot in their center. (Be careful not to brown the onions.)
    15. Add in the Chardonnay and reduce liquid by three-quarters, stirring constantly.
    16. Slowly add in sufficient of the chicken stock to cover the rice. Reduce heat to sustain just a simmer. Continue stirring till the stock is absorbed.
    17. Add in more stock, just covering the rice, and simmer, stirring frequently.
    18. Continue cooking the risotto and adding stock till the rice is just done. It should be 'al dente' or possibly slightly hard, with each grain distinct and done to a pleasing texture but not mushy.
    19. Pat risotto into a low-sided baking sheet and chill.
    20. When risotto is hard, cut out circular cakes using a biscuit cutter or possibly ring mold.
    21. Dredge risotto cakes in powdered rice or possibly flour.
    22. In a fry pan heat extra virgin olive oil and butter carefully fry risotto cakes on both sides till golden brown. Set aside and keep hot.
    23. The Rapini:In a bamboo or possibly vegetable steamer, steam rapini over simmering water till tender. Set aside and keep hot.
    24. The Basil Broth:Preheat oven to 400 degrees.
    25. Place the reserved bones and scraps in a roasting pan with a splash of water. Roast the bones till deep golden, about one hour. Remove the bones and place in a stockpot. Add in 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 in the vegetables and bay leaf.
    26. Crunch the bones down a bit then just cover them with water. Bring to a simmer and simmer for three hrs. Strain through a fine strainer into a saucepot.
    27. Bring the stock to a boil and reduce to 3 c..
    28. In a vegetable or possibly bamboo steamer over a pan of simmering water, steam basil just till wilted.
    29. Puree basil with vegetable oil, then stir into hot chicken stock. Serve immediately.
    30. The Plate!:Place a hot risotto cake in the center of a hot service 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.
    31. Timing: The chicken should be butchered the day before and the broth made in advance. The risotto cakes may be made a day in advance and crisped just before serving. Make the stuffing and stuff the breasts several hrs before serving. Steam the rapini and finish the sauce at the last second.

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