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Ingredients
- 3 ounce goat cheese
- 1 ounce black French truffles
- 4 whl chicken breasts boned
- 2 Tbsp. extra virgin olive oil
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. port wine
- 1/2 c. reduced chicken stock
- 2 Tbsp. unsalted butter - (1 ounce) (1 oz)
- 1/2 c. peanut oil
- 1 med onion - (1/2 lb) chopped fine
- 1 lrg garlic clove chopped
- 2 c. arborio rice
- 1 c. dry white wine
- 2 c. mushroom stock heated
- 5 c. Chicken Stock (see recipe),
- Â Â heated
- 3 Tbsp. extra virgin olive oil
- 1/2 lb wild mushrooms stems reserved
- Â Â for stock
- Â Â Salt to taste
- 1/4 c. minced peeled seeded tomato
- 4 Tbsp. unsalted butter - (2 ounce) chilled, and
- Â Â cut into small pcs
- 1/2 c. grated Parmesan cheese - (2 ounce)
- Â Â A large healthy pinch minced Italian parsley
Directions
- Preheat the oven to 350 degrees.
- In a small bowl, crumble the goat cheese and combine with 1 tsp. minced black truffle.
- Gently slip your fingers under the skin of each chicken breast, lifting it slightly. Divide the cheese mix and stuff some under the skin, patting down to distribute it proportionately.
- Rub each breast with a little extra virgin olive oil and season with salt and pepper to taste.
- Put chicken breasts skin-side down on a grill or possibly sear in a saute/fry pan till golden. Turn breasts to meat side and sear for 5 min more. Finish cooking in 350 degree oven for about 10 to 15 min till chicken breasts are done. Don't overcook.
- Remove the chicken from the pan and keep hot. Pour out any fat which may remain and deglaze the pan with port. Add in the stock and reduce just till the sauce thickens. Whisk in the butter and season with salt and pepper to taste.
- To Make the Risotto: In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, saute/fry the onion and garlic just to soften, stirring all the while, 3 to 4 min. Add in the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.
- Deglaze with the white wine and cook till the liquid is absorbed, stirring often. Pour in sufficient mushroom and/or possibly chicken stock to cover, about 3 c., and cook, stirring often, till the liquid is absorbed.
- Meanwhile, in a medium skillet, heat the extra virgin olive oil. If the mushrooms are large, cut them into bite-size pcs and saute/fry over medium-high heat just to soften, 3 to 4 min.
- Pour 3 c. of stock into the rice, turn the flame to high, and stir in a large healthy pinch of salt and the tomatoes. Stir till almost al dente. Stir in the mushrooms and the remaining 1 c. of stock, as necessary. Remember which the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and 1/4 c. of the Parmesan cheese till completely dissolved. Stir in the parsley, and season with salt and pepper to taste.
- For Presentation: Place one spoonful of mushroom risotto on heated plate, top with grilled chicken breast and spoon a little of the sauce over. Using a mandoline, thinly slice the remaining truffle and sprinkle over each chicken breast. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 791g | |
| Recipe makes 4 servings | |
| Calories 1405 | |
| Calories from Fat 761 | 54% |
| Total Fat 85.89g | 107% |
| Saturated Fat 28.62g | 114% |
| Trans Fat 0.17g | |
| Cholesterol 166mg | 55% |
| Sodium 896mg | 37% |
| Potassium 892mg | 25% |
| Total Carbs 87.35g | 23% |
| Dietary Fiber 3.2g | 11% |
| Sugars 7.1g | 5% |
| Protein 50.29g | 80% |
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