LEMON RISOTTO WITH PAN-ROASTED CHICKEN
Crispy pan-roasted chicken on creamy lemon risotto is an easy, delicious family recipe. Just as perfect for weeknight meals as it is for dinner parties.
Provided by Alida Ryder
Categories Dinner
Time 35m
Number Of Ingredients 16
Steps:
- Pre-heat the oven to 200º/390ºF.
- Season the chicken breasts with salt, pepper and finely chopped rosemary on both sides.
- Add olive oil to an oven-safe pan and sear the chicken, skin-side down, over high heat until golden brown. Place the pan into the oven and allow to roast for 15-20 minutes (depending on size and if you are using bone-in chicken) or until the chicken breasts just cooked through. Remove and allow to rest.
- In the meantime, add 2 tablespoons of olive oil to a large, deep pan and sauté the onion until soft and translucent. Add the garlic and lemon zest and cook for 30 seconds before adding the risotto rice.
- Allow the rice to toast for a minute, stirring to coat in the oil, then pour in the wine. Stir to combine and allow the rice to simmer until reduced.
- Reduce the heat and add the chicken stock, one ladle at a time, stirring to incorporate until the rice is creamy and cooked to your preference.
- Stir in the Mascarpone, butter, Parmesan and lemon juice then season to taste.
- Slice the chicken breasts and serve on the creamy lemon risotto.
Nutrition Facts : Calories 608 kcal, Carbohydrate 87 g, Protein 38 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 80 mg, Sodium 312 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
RISOTTO CHICKEN "KIEV" RECIPE
Too often, cooks are afraid of risotto, so it gets relegated to special occasions. But a delicious, creamy risotto is easy to make and can take on forms you might never have dreamed of.Most obvious, perhaps, is using risotto as a bed for braised meats--such as leftover pot roast or short ribs--or even something as simple as sauteed mushrooms.But that's only the beginning. A risotto soup can give you a new appreciation for the subtleties of risotto's flavor, which is often overshadowed by its extraordinary texture. Simply add more liquid at each stage of cooking--keep the rice always swimming in broth, rather than letting it cook dry--and then puree it in a blender, pass it through a fine sieve and garnish it with mushrooms, asparagus or, if you're feeling clever, a crisp Parmesan tuile .Go the opposite direction--make it thicker than usual, then grind it into a paste--and it becomes an amazing stuffing for ravioli or other dishes. Perhaps a little plain on its own, it makes a wonderful binder for flavors that otherwise would be too loose for stuffing (mixed with corn juice, it makes a beautiful early fall pasta filling). If you have fresh herbs, add pureed basil or chives or parsley.Think of risotto the same way you think of mashed potatoes. Thinned with stock and flavored with sauteed leeks, mashed potatoes become potato soup; mixed with some egg, piped out and baked, they become duchess potatoes; rolled into a ball or cylinder, potato croquettes; spread atop a lamb stew, they make the dish a shepherd's pie. No reason risotto can't be used in similar ways.Risotto takes about 25 minutes to cook, but there are shortcuts. In restaurants, risotto is almost always precooked and finished immediately before serving. There's no reason this can't be done at home. While it's not essential, or even ideal, precooking can be helpful when dinner has to be completed quickly at the last minute.Of course, the first step is making a good basic risotto. Everyone has his own style and taste, but a few critical points make a big difference in the finished result. A classic risotto begins with good medium-grain rice, commonly Arborio, though Carnaroli results in a creamier texture. The best rice usually seems to be packaged in a burlap or cloth bag, not wrapped in plastic.Using a large saute pan, wilt minced onions in a little olive oil and then add the rice, about a handful per serving. The first critical cooking point is to allow the dry grains of rice to toast in the pan. You'll know they're ready when the outside surface appears to be translucent.Next, add just enough wine to cover and then--critical point two--completely cook off the alcohol (you can tell when this happens because the raw smell will be gone). Add a ladleful of another liquid, usually chicken or vegetable stock, which should be boiling. Bring this back to a simmer. At this point you can finish cooking the risotto in the usual way, but if you're precooking it, leave it on the heat for just three minutes, then spread the rice thinly on a pan or plate to cool quickly. When cool, cover and refrigerate.Just before serving, reheat the risotto in more boiling liquid (stock or water), adding it in small increments and stirring continuously with a wooden spoon until the grains begin to release their starch, bind to one another and become tender.The final step, and the third critical point, is to remove the pan from the heat and beat in the fat, emulsifying it with continuous stirring. The fat should be butter followed by whipped cream, which melts into the risotto and seems to coat the grains more evenly, followed by Parmigiano-Reggiano for the final binding and enriching of the dish. The result should be very creamy, almost like sauced pasta, and slightly loose, losing its shape when spooned onto a plate.Once you're comfortable with basic risotto technique (toasting; cooking in small amounts of liquid while stirring continuously; beating in the fat at the end), it's easy to branch out to other variations. To use risotto as a pasta stuffing, add less liquid during the cooking and finish the dish so that it's very tight. To make a soup, use more liquid, as described above.As is so often the case, using ordinary things in different ways is more interesting than simply buying fancy ingredients. Tomatoes become tomato water; the egg becomes a custard; butter melted but kept emulsified becomes a sauce base or a poaching liquid. And risotto becomes soup or stuffing.
Provided by Thomas Keller
Categories MAINS, POULTRY, RICE, SAUTE/STIR-FRY, OVEN
Time 1h
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- There are many ways in which to make a pocket in a chicken breast, but you want to make as small an incision as possible. Using a sharp pairing knife, insert the tip into the end of the breast, and without moving the knife from its original position, use a sawing motion to create an internal pocket.
- Once the pocket is made, mix together the Risotto Stuffing and the butter. Carefully and evenly spoon or pipe the stuffing into each breast. Sprinkle with salt and pepper.
- Heat enough oil in a heavy bottom or cast iron skillet to cover the chicken halfway. Heat the oil over medium heat to 350 degrees.
- Heat the oven to 350 degrees.
- Meanwhile, place the flour, eggs and bread crumbs in separate bowls. Using one hand for the flour and bread crumbs, and one for the eggs, first dust a chicken breast in flour, making sure to remove any excess, then dip it in the beaten eggs. To finish, evenly coat the chicken in the bread crumbs, and set aside until all breasts are complete. This can be a somewhat messy process.
- Place the breasts in the oil, and pan-fry them until golden on each side, 2 minutes for the first side, then 3 minutes for the second side. You may have to fry them in batches.You want to make sure the oil does not get too hot. When all the breasts are golden brown, place them in a 15x10-inch baking dish and bake until they reach an internal temperature of 165 degrees, about 20 minutes. Slice each breast into thirds. When you slice them, the butter in the stuffing will have melted, creating the sauce for the dish.
CHICKEN KIEV
This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.
Provided by William Anatooskin
Categories World Cuisine Recipes European Eastern European Russian
Time 1h2m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
- Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
- When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
- In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
- In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.
Nutrition Facts : Calories 485 calories, Carbohydrate 24.2 g, Cholesterol 181.1 mg, Fat 24.9 g, Fiber 1.7 g, Protein 39.9 g, SaturatedFat 9.4 g, Sodium 304 mg, Sugar 1.2 g
MEXICAN CHICKEN KIEV
This is a wonderful slightly spicy version of the classic Chicken Kiev. The kick of green chilies will make your family want more! You have to use sliced green chilies, not chopped.
Provided by Erin Clifton
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges, pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts.
- Wrap the green chili strips around the cheese, then wrap the flattened chicken breasts around the chili and cheese. Secure with toothpicks or uncooked spaghetti noodles.
- Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
- Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13x9 inch baking dish; don't let them crowd. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour, or freeze to bake later (baking time will be increased by about 5 to 10 minutes)
- Bake in a preheated 400 degrees F (200 degrees C) oven for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 400.3 calories, Carbohydrate 11.4 g, Cholesterol 124.7 mg, Fat 22.5 g, Fiber 0.7 g, Protein 36.8 g, SaturatedFat 13.2 g, Sodium 684.2 mg, Sugar 1.2 g
ROASTED CHICKEN WITH RISOTTO AND CARAMELIZED ONIONS
Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
- Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
- Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.
Nutrition Facts : Calories 774 calories, Carbohydrate 77.3 g, Cholesterol 72.2 mg, Fat 29.1 g, Fiber 1.6 g, Protein 44.8 g, SaturatedFat 8.3 g, Sodium 2840.1 mg, Sugar 4.7 g
CHICKEN KIEVS
This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Makes 8
Number Of Ingredients 22
Steps:
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
- To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
- To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
Nutrition Facts : Calories 549 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium
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