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Entreé

Lemon Peppered Baked Sonoma Chicken

with Sweet Corn Risotto

Serves 4
Preheat oven to 350ºF
INGREDIENTS

CHICKEN

  • 4 Chicken Breasts
  • 2 t Lemon Pepper
  • 2 oz Zucchini
  • 2 oz Eggplant
  • 2 oz Yellow Squash
  • 2 oz Red Bell Pepper
  • 2 oz Green Bell Pepper
  • 2 oz Cheddar Cheese
  • 2 clvs Garlic
  • Kosher Salt
  • Ground Black Pepper

TOMATO CONCASSE

  • 1 lb Tomatoes
  • 4 clvs Garlic
  • 1 Onion
  • Fresh Cilantro

SWEET CORN RISOTTO

  • 8 oz Arborio Rice
  • 1 oz Shallots
  • 3 clvs Garlic
  • 2 t Fresh Thyme, chopped
  • 1 oz White Wine
  • 4 oz Sweet Corn, cut
  • 1 p Chicken Stock
  • 3 oz Mascarpone Cheese
  • 2 oz Parmesan
INSTRUCTIONS

FOR THE CHICKEN

  1. Blend the zucchini and the rest of the vegetables and make a vegetable stuffing, mix cheese into the mix and season.
  2. Rub the lemon pepper into the chicken skin make a incision into the breast and pipe stuffing into the chicken.
  3. Braise the chicken skin side down on a very hot griddle pan.
  4. Bake chicken in the oven 350ºF approx 15 minutes or no blood juices are showing.

FOR THE TOMATO CONCASSE

  1. Peel the tomato and deseed.
  2. Dice the tomato
  3. Saute onion and garlic and cook tomato until soft.
  4. Add seasoning and fresh cilantro just before serving.

FOR THE SWEET CORN RISOTTO

  1. Sauté onion and garlic in olive oil, add herbs and wine, mix the rice into the ingredients.
  2. Allow the rice to infuse the flavors in the pan.
  3. Add stock just to cover the rice and allow to simmer, adding stock periodically and stirring the rice.
  4. As rice is cooking it will start to bind like a rice pudding.
  5. Towards the end of the cooking process add the sweet corn and mascarpone cheese.
  6. When the rice is cooked, add the Parmesan cheese into the rice.

This entreé has been found at Animator's Palate. The Lemon Peppered Baked Sonoma Chicken has been offered on the Animator's Palate menu.

Source: Fish Extender Recipe Collection

Created 2024-02-02 09:54:55 – Last Modified 2024-02-12 13:17:42