Killer meal, its got the looks and it tastes pretty good too! Next time I do this and there will be a next time, I wont stuff the breasts and just serve the rice stuffing on the side. Its a bitch to make the pockets in the breasts and stuff them!
Rock, look at the greens!!!
For the rice:
2/3 cup veggie broth(No fat kind)
1/3 cup aborio rice
2 Tbsp toasted and chopped almonds
2 Tbsp chopped water chestnuts
2 Tbsp chopped scallions
1 Tbsp minced garlic
1/4 each of kosher salt and ground black pepper
For the chicken:
2 Tbsp. each of White winevinegar and hoisin sauce
1 Tbsp of sesame seed oil
4 boneless and skinless chicken breasts
2 Tbsp. EVOO
1 Tbsp balck and white sesame streets
For the sauce:
1/3 cup black raspberry jam
2 Tbsp white wine vinegar
1 Tbsp ketchup
1 tsp. thai chili garlic paste
Pre-heat oven to 400. Coat a baking sheet with oil or spray.
Bring broth to a boil in a saucepan on med-high heat: add rice. Cover pan , reduce to low, simmer for 20 minutes. Remove from heat and stir in the almonds,water chestnuts,scallions, garlic, salt and pepper.
Combine 2 Tbsp vinegar and hoisin sauce and sesame oil in a bowl.
Cut a pocket in each breast. Spoon about 1/3 cup of rice mixture into each pocket. Seal with a toothpick if needed.
Heat oil in a large saute pan over med-high heat. Place chicken in pan, smooth side down; saute untill golden, about 5 minutes.
Place each chicken breast on the baking sheet, raw side down. baste chicken with the hoisin sauce mixture and sprinkle with the sesame seeds. Roast chicken 20 minutes or untill stuffing reaches 165.
Heat the jam, vinegar, ketchup and chili paste in a small pan over med heat. Bring to a boil, whisking often ; remove from heat. Pour over chicken!
Try this, its really good!
I like making messes!
Browned and ready for the oven!
Lookit them greens!!