FIVE-JEWEL-RICE-STUFFED CHICKEN BREAST WITH HOT SOUR SAUCE
Here, the editors chose to feature a Chinese-inspired stuffed chicken breast, incorporating short-grain rice, like arborio -- which allows the stuffing to stay put. The five "jewels" of the stuffing are the rice itself, almonds, water chestnuts, scallions & garlic -- none of which requires a trip to a specialty market.;) Garnishing with sesame seeds is entirely optional (white and black) however, it makes a beautiful presence. CuisineatHome, Issue 79, February 2010.
Provided by Manami
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400ºF; coat a baking sheet or broiler pan with nonstick spray.
- Bring broth to boil in a small saucepan over med-high heat; add rice.
- Cover pan.
- Reduce heat to low, simmer rice 20 minutes.
- Remove rice from heat.
- Stir in almonds, water chestnuts, scallions, garlic, salt & pepper.
- Combine 2 T vinegar, 2 T hoisin sauce and 1 T sesame oil in small bowl.
- Cut a pocket in each chicken breast with a pairing knife, being careful not to completely split the breast.
- Spoon about 1/3 cup 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.
- After browning one side of chicken in a skillet, flip it raw side down, onto a baking sheet to roast.
- Baste chicken with hoisin mixture sprinkle with sesame seeds.
- Roast chicken 20 minutes or until stuffing (not chicken) reaches 165ºF on an instant read thermometer.
- Heat jam, 2 T vinegar, 1 T ketchup, and 1 tsp chili garlic paste or chili garlic sauce in a small skillet over medium heat.
- Bring sauce to a boil, whisking often; remove from heat.
- Serve each chicken breasts with 2 T sauce, garlic green beans, sliced tomato salad and a nice bottle of wine.
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