Five-Jewel-Rice-Stuffed Chicken Breast With Hot Sour Sauce - cooking recipe

Ingredients

FOR THE RICE
2/3 cup vegetable broth
1/3 cup dry arborio rice
2 tablespoons toasted slivered almonds, chopped
2 tablespoons diced water chestnuts
2 tablespoons chopped scallions
1 tablespoon minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
FOR THE CHICKEN
2 tablespoons white wine vinegar
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
4 boneless skinless chicken breast halves (8 oz each)
2 tablespoons vegetable oil
1 tablespoon sesame seeds (optional)
FOR THE SAUCE
1/3 cup red plum jam
2 tablespoons white wine vinegar
1 tablespoon ketchup
1 teaspoon garlic and red chile paste or 1 teaspoon chili-garlic sauce

Preparation

Preheat oven to 400\u00b0F; coat a baking sheet or broiler pan with nonstick spray.
Bring broth to boil in a small saucepan over med-high heat; add rice.
Cover pan.
Reduce heat to low, simmer rice 20 minutes.
Remove rice from heat.
Stir in almonds, water chestnuts, scallions, garlic, salt & pepper.
Combine 2 T vinegar, 2 T hoisin sauce and 1 T sesame oil in small bowl.
Cut a pocket in each chicken breast with a pairing knife, being careful not to completely split the breast.
Spoon about 1/3 cup mixture into each pocket.
Seal opening with a toothpick, if needed.
Heat oil in a large saute pan over medium high heat.
Place chicken in pan, smooth side down; saute until golden, about 5 minutes.
After browning one side of chicken in a skillet, flip it raw side down, onto a baking sheet to roast.
Baste chicken with hoisin mixture sprinkle with sesame seeds.
Roast chicken 20 minutes or until stuffing (not chicken) reaches 165\u00b0F on an instant read thermometer.
Heat jam, 2 T vinegar, 1 T ketchup, and 1 tsp chili garlic paste or chili garlic sauce in a small skillet over medium heat.
Bring sauce to a boil, whisking often; remove from heat.
Serve each chicken breasts with 2 T sauce, garlic green beans, sliced tomato salad and a nice bottle of wine.