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Try this Grilled Breast of Chicken with Old-Fashioned Sticky Rice Ca recipe, or contribute your own. "Chicken" and "Corn" are two of the tags cooks chose for Grilled Breast of Chicken with Old-Fashioned Sticky Rice Ca.
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Melt 3 tablespoon of the butter in a 2-qt. saucepan over medium heat. Add the onions and mushrooms and cook for about 5 minutes, until the onions are softened and translucent. Add the rice and stir for 1 to 2 minutes until well coated with butter. Add the stock and stir, scraping the side of the pan to make sure all the rice is incorporated. Cover the pan and raise heat to a simmer. Lower the heat and cook for 25-30 minutes until all the liquid is absorbed and the rice is sticky. Stir in the scallions, ham, egg yolk, bread crumbs, and parsley. Season with salt and pepper. Scrape the rice mixture into a shallow dish or tray, cover with parchment or waxed paper, and let cool to room temperature. Refrigerate for 2 to 3 hours until cold. Shape the cold rice mixture into 4 large, oval patties, slightly larger than the chicken breasts. Lay them on a waxed paper-lined tray, cover, and refrigerate until ready to cook. Prepare a charcoal or gas grill or preheat the broiler. Brush each chicken breast with a little oil and season with salt and pepper. Grill the breasts for 4 to 5 minutes on each side until cooked through. Set aside and keep warm. Heat the remaining 2 tablespoon butter in a large saute pan. Add the rice cakes and cook for 2 minutes on each side, turning them carefully, until golden brown. Put a rice cake in the center of each serving plate. Top with a grilled chicken breast. Spoon some Chive Sauce over each breast before serving. Creamy Chive Sauce: Heat the oil in a heavy skillet over high heat until smoky hot. Carefully add the chicken bones and saute for 5 to 8 minutes, until well browned. Remove the bones from the pan and pour off the oil, leaving a film of oil in the pan. Lower the heat to medium and add the onion and garlic. Saute for 2 minutes more, being careful not to burn the garlic. Add the wine to the pan, raise the heat to high, and stir to deglaze the pan, being sure to scrape up any bits clinging to the pan. Add the chicken stock. Cook for 4 to 6 minutes until reduced to about 2 tablespoon Mix the cream with the cornstarch. Add to the pan and bring to a boil. Lower the heat and simmer for 4 to 5 minutes, stirring occasionally. Season with salt and pepper and strain through a fine strainer. Stir in the chives and serve right away. Makes about 1 cup. Copyright 1988 by Chef Larry Forgione, An American Place restaurant, New York City. Recipe by: Good Morning America
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