Stuffed Chicken Breast Medallions with Kale and Walnut Barley Risotto
 
Prep time
Cook time
Total time
 
Impress your guests with these thick medallions of chicken breast stuffed with pork, chicken liver and a blend of fresh herbs sitting atop a bed of creamy, nutty and deliciously chewy barley risotto speckled with walnuts and baby kale.
Author:
Recipe type: Main
Serves: 8
Ingredients
Stuffed Chicken Medallions
  • 6 boneless skinless chicken breasts, butterflied and pounded thin
  • ½ lb boneless pork shoulder
  • ¼ lb chicken livers
  • 2 tbsp finely chopped fresh sage
  • 2 tbsp finely chopped fresh parsley
  • 1½ tsp finely chopped fresh thyme
  • 1½ tsp finely chopped fresh rosemary
  • 1 tsp fennel seeds, crushed
  • 2 cloves garlic, minced
  • Salt and pepper
Kale and Walnut Barley Risotto
  • ½ cup diced pancetta
  • 2 cloves garlic, smashed
  • 1 small shallot, minced
  • 1 stalk celery, finely diced
  • 1 bay leaf
  • 1½ cups pearl barley
  • 4 cups chicken broth
  • 1½ cups baby kale (or roughly chopped kale)
  • ¾ cup toasted walnuts, roughly chopped
  • ½ cup grated Parmesan
Instructions
Prepare the Chicken Medallions:
  1. Preheat oven to 375F.
  2. In the bowl of a food processor, pulse pork and chicken livers until minced. Add sage, parsley, thyme, rosemary, fennel and garlic, and pulse again until the seasonings are evenly distributed. Season generously with salt and pepper.
  3. Season the chicken breasts on both sides with a little salt and pepper. Divide the stuffing mixture evenly between the breasts, then fold over the chicken breast to enclose the filling and tie up securely with kitchen twine.
  4. Arrange the chicken breasts on a baking sheet, and roast in preheated oven for 40-45 minutes or until a meat thermometer reads an internal temperature of 175F. Let stand for 5 minutes, then slice into thick medallions.
Prepare the Barley Risotto
  1. While the chicken breasts are roasting, begin on the risotto.
  2. In a large saucepan set over medium heat, cook pancetta and garlic for 5-7 minutes or until the pancetta is crispy and most of the fat has rendered off. Add shallot and celery, and continue cooking for 5-7 minutes longer or until softened but not browned. Add bay leaf and barley, and cook 1 minute longer.
  3. Stir in the stock and bring to a boil, then reduce the heat to low and simmer, covered, for 25 minutes or until the barley is soft and most of the liquid has been absorbed.
  4. Stir in the kale, walnuts and Parmesan. Let stand for a few minutes to allow the kale to wilt, then spoon into shallow serving bowls and top with chicken medallions. Serve immediately.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/?p=4530