GRILLED ROSEMARYCHICKEN WITH ITALIAN ARBORIO ENJOY DAN:

GRILLED ROSEMARY CHICKEN WITH ITALIAN ARBORIO by CHEF DAN:

Serves 4

INGREDIENTS:

3 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

4 garlic cloves, smashed

3 skinless, boneless chicken breasts halves

3 cup boiling water

1/4-cup dried Shitake Mushrooms

1-1/2-cups Royal Italian Superfine Arborio

3 cups chicken stock plus reserved mushroom water

1 onion, finely chopped

1 tablespoon fresh chives, chopped

1/2-cup dry white wine

1 cup fresh kale

1/4-cup Parmesan cheese, shredded

3 tablespoon butter

2 tablespoons cilantro, chopped

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Combine 2 tablespoon oil, rosemary, and garlic in a zip-lock bag.

2.   Add chicken and marinate up to 4 hours or overnight in refrigerator.

3.   Combine 3 cups boiling water and mushrooms in a bowl; let stand 30 minutes.

4.   Strain through a fine meshed sieve over a sauce-pan, reserving liquid.

5.   Chop mushroom and set aside.

6.   Add chicken broth to mushroom liquid and simmer over medium-heat.

7.   Leave simmering until needed.

8.   Add reaming oil to a skillet over medium-high heat when sizzling.

9.   Add onion, chives and sauté for 4-5 minutes.

10.                Add chopped mushrooms and Arborio to skillet; cook 1 minute, stirring to coat.

11.                Add wine to skillet and cook 1 minute scraping pan to loosen browned bits.

12.                Add simmering hot broth to Arborio 1/2-cup at a time, stirring and allowing rice to absorb broth before adding the next addition of broth.

13.                It will take about 30 minutes total, reserving 1/2-cup broth.

14.                Stir in kale and cook for 2 minutes,

15.                Remove from heat and stir in 1/2-cup reserved broth, butter and cheese.

16.                Remove chicken from marinade; discard marinade.

17.                Season chicken with salt and pepper to taste.

18.                Heat a skillet coated with Pam over medium-high heat when sizzling.

19.                Add chicken and cook 4 minutes on each side.

20.                Place chicken on cutting board and let rest 5 minutes.

21.                Cut into thin slices.

22.                Spoon 1 cup Arborio in each bowl adding 1/3-cup sliced chicken.

23.                Top with fresh cilantro.

ENJOY DAN:                                           BON-APPETITE!!