Breast Of Chicken On Pumpkincranberry Rissole With White Chocolate Balsamic Sauce And Asparagus Food

BALSAMIC ROAST CHICKEN

Steps:

• Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

AWESOME CHICKEN & PUMPKIN RISOTTO

Steps:

• Bake the pumpkin pieces in a 180C oven for 15 minutes and put aside.
• Cook the chicken breasts (barbecue, grill, fry pan, poach, oven) until just cooked through and put aside. After chicken has cooled a little, cut into 1 - 2 cm cubes depending on preference. (Alternatively, you can cut into cubes first and then stir-fry).
• While doing steps 1 and 2, put the oil in a large saucepan on medium/hot and when heated, put the onions and garlic in and cook until onions begin to get soft - about 5 minutes.
• Add the rice and stir until the grains start to swell and burst then reduce heat to low and add the cup of white wine.
• Stir over low heat until the liquid has been absorbed.
• Add, say, half a cup of the hot stock and keep stirring while the rice absorbs it.
• Keep adding stock in this way, stirring constantly.
• Just as the final liquid is being absorbed and rice is cooked (about 20 - 25 minutes), add the cooked cubed chicken and pumpkin and gently stir.
• Remove from heat, stir in grated parmesan cheese, (add freshly ground black pepper if you like) and serve.