Use up your garden veggies in a delicious chicken dish.
Todd Leonard shares this fresh recipe.
Summer Vegetable Stuffed Chicken
4 each Airline chicken breasts — cleaned and trimmed, frenched bone
1/4 cup Zucchini — small dice, skin on, seeds removed
1/4 cup Yellow sqaush — small dice, seeds removed, skin on
1/4 cup Butternut sqaush — small diced and blanched
1/4 cup Red onion — small dice
2 tablespoons Carrots — small dice
2 tablespoons Red peppers
1 tablespoon Garlic — minced
2 tablespoons Basil — chopped
1 tablespoon Chives — chopped
2 tablespoons Parmesan cheese — grated
2 tablespoons Bread crumbs
1 teaspoon Chef Todd’s Pit Seasoning
1 tablespoon Butter or olive oil
Sear the chicken breasts in a saute pan until brown on all sides but not cooked through. Cool. Season the chicken with Salt and Chef Todd’s Pit Seasoning.
In a small saute pan add the butter, onions and garlic an sweat together. Add in the remaining vegetables and season, saute for just a few minutes to blend flavors together. Finish with herbs, additional 1 tablespoon of butter, and parmesan cheese, stir to combine. Cool.
Make a small cut in the thick end of the breast near the bone to create a pocket for the filling. Stuff some of the vegetable filling in each one of the breast, about 1/2 to 1 inch thick.
Rub butter on each stuffed chicken and finish in 350 degree oven until cooked to 165 degrees, internal temp.
Sweet Corn Risotto
1 1/2 cups Arborio short grain rice
3/4 cup Corn off the cobb
1/2 cup Onions — small diced
1 tablespoon Garlic
4 cups Vegetable stock
1/2 cup Corn puree
2 tablespoons Green onions — chopped
2 tablespoons Basil leaf — chiffonade
1/4 cup Butter
Salt and Pepper to taste
In a medium sauce pan sweat the onions, garlic and fresh corn together.
Add in the rice and small amounts of the stock while cooking. Stir frequently and continue to add small amounts of stock until the rice is slightly tender and starchy.
Add in the corn puree and cook for another 2 minutes or until rice slightly thickens.
Taste and season.
To finish add in the basil, green onions, and butter, stir to cream together.
Adjust seasoning as needed.
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