CRISPY MARINATED CHICKEN FILLETS WITH YELLOW RISSOTTO AND POACHED EGGS
This is a recipe of my own, but I did it with the ingredients I had in my pantry last night. There are many variations you can use to adapt it to your taste. For example it is really good with a musrhroom rissotto or fiorentina rissotto (rice and spinachs). Also you can substitute rice for mashed potatoes seasoned with some herbs and mustard or spaghetti with basil or sage and nuts.
So here is the recipe and remember you can use your creativity and substitute ingredients to better fit your taste or that you have in your pantry.
Serves : 6 – 8
For the chicken you will need:
a) Marinade: there are two options here. You can use the one you like best
Marinade option 1:
1 clove chopped garlic, olive or veg oil, dash of salt, pepper (freshly ground pepper is better if you have)
1 tspn honey.
Marinade option 2:
olive oil, soy sauce, one clove chopped garlic, one tablespoon plum or red fruits jam (berries, black or red currant jam, etc)
1 glass of natural orange juice, dash salt, pepper, ginger if you like. If you are using this marinade, please remember soy sauce already contains some salt so do not over do with salt.
b) 1 kg (2 lbs) chicken breasts cut into fillets (not too thin, I used fillets of abt 1/2 cm thick).
c) one egg
d) 1 Package Maggi’s crispy chicken base. (if you dont have this you can make your own crispy breading but remember to season chicken with a bit more salt as the Maggi base already contains salt).
d) 50 to 80 grs butter for baking
e) 1 small can of pre made tomatoe sauce (like fileto or pomarola) or your own home made sauce (tomatoe, onion, cilantro or basil, plus salt and pepper)
For the rissotto
4 cups rice (I used parbolized because I didnt have other, but it is preferably basmatti or other types with high levels of cornstarch for creamier rissotto)
Meat or veg broth (you can use instant broth) – necessary amount to cook the rice. I used parbolized rice and I used about 600 cc of broth.
1 tspn curcuma
1/2 chopped onion
1/2 glass white wine (optional)
3/4 cup Parmesan cheese (or regular grated cheese if you dont have
about 50 grs of cold butter
For the poached eggs
6 to 8 eggs. (1 egg per serving)
Bit of vinegar
Freshly ground pepper
Fresh thyme and /or cilantro
Prepare the marinade by mixing all ingredients in either option 1 or 2 above.
Fillet the chicken breasts (skinless) and placing them in a pan for marinating with the chosen marinade (option 1 or 2 above). If you decided to use the marinade with garlic honey and oil, you can leave the chicken marianting for 1 hour up to overnight. If you chose marinade with soy sauce do not leave it longer than 2 or three hours. (I usually leave it one hour), as the soy sauce may give too much flavor to the chicken.
In the meantime prepare the rissotto as follows:
Put some oil in a non stick skillet or pan, sautee chopped onion and you can add some garlic if you like, (do not let the onion burn).
Add the curcuma and stir in.
Once the onion starts getting tender, add the rice and stir in for 30 seconds.
Add white wine and let until alcohol is evaporated
Add HOT broth little by little as the broth evaporates and the rice needs more liquid to cook. Stir in from time to time to make sure all rice mixes with the liquid evenly for even cooking.
Once ready check if extra salt is needed and season with freshly ground pepper and add cheese.
stir in and add cold butter and mix everything to get a creamy texture. It is important that the butter is cold because this will give richer texture to the rissotto.
For the poached eggs:
You can poach eggs with your prefered technique.
Normally this is done with FRESH eggs. Eggs with more than 7 days old tend to expand when put into the water and will not work.
The traditional technique for poaching eggs is the following
a- Put some water to boil in a medium pan
b- add some salt and a bit of vinegar to help the whites coagulate faster.
c- Once the water is boiling, lower flame to have simmering water, not boiling hard. Stir in with a wooden spoon to form a kind of whirpool or vortex.
d- Crack the egg and place it in the center of the vortex so that the moving water will make the white to wrap the yolk inmediately.
Leave it for 30 seconds or a little bit more and remove with a spatula.
However, I used a different technique I read about some time ago on the net. I decided to use it because I liked it better for re heating a little bit the eggs before serving. It is also a good technique for those of you who have never poached an egg before and also if you are not sure whether your eggs are totally fresh.
The technique I used is the following
“CLINGFILM” POACHED EGGS (recipe at http://www.b3ta.com/features/howtopoachanegg/)
(I copied the pics here coz they are better than a thousand words).
Get some microwaveable clingfilm
Get a cup
Push the cling film into the cup, and crack the egg into the cling film
You should be able to tie the clingfilm around the top of the egg,
Drop egg into boiling water, and poach normally, it’ll taste great, and you wont have to spend ages scrubbing cooked on egg of the damn pan.
I used six small coffee cups for preparing the eggs so I could prepare and cook all of them at once and then I left the eggs in the plastic film until ready to serve. Just before serving I reheated them for 15 secs by puting them into the same simmering water I used for poaching. (Be careful do not leave them for too long for reheating or you may overcook them).
Preheat the oven for 10 mins at 350F.
After the chicken is marinated, slightly beat one egg and pass the chicken fillet’s upper side on it and then put it on the crispy mix. (only the upper side of the fillet is going to have crispy breading)
Place the fillets on a buttered baking pan and then put some butter pieces on top of each fillet.
Bake for 20 or 25 mins (or until cooked). If your oven has upper grill cook your chicken for 15 mins and then turn the upper grill on for the remaining time in order to finish cooking.
Just before serving reheat the eggs as indicated above.
Serving: place the rissotto on one side and put one egg on top of it. Spread some tomatoe sauce on the other side of the dish and place the chicken fillet on.
Sprinkle some freshly ground pepper on top of the rissotto and the egg and decorate with thyme or chopped cilantro.