Orange Chicken Italian Style

by Brian Casey
(Saint Cloud)

About myself:
I've been in the restaurant business for over 13 years now. I am currently working as a chef at a fine dinning Italian place.

About the dish:
This dish is Italian Asian fusion. I hope you enjoy.

Ingredients:

• 4 pounded out chicken breasts
  
• 1/2 can of concentrate orange juice (defrosted)
  
• 2 tablespoons soy sauce
  
• 1 tablespoon garlic
  
• 1 teaspoon salt
  
• 1 teaspoon black pepper
  
• 1/2 ounce olive oil
  
  For the Orange Risotto:
  
• 1 cup risotto rice
  
• 1/2 diced yellow onion
  
• 2oz olive oil
  
• 1 teaspoon minced garlic
  
• 2 cups chicken stock
  
• 1oz heavy cream
  
• 1/2 cup diced portabella mushrooms
  
• 1/4 cup pecorino cheese
  
• 2 tablespoons orange juice

Directions:

1st start with your risotto; take onions, portabellas, and olive oil. Put into a sauce pot. Saute till onions are translucent. Add rice and chicken stock and cook till a boil. Add your heavy cream and cheese, cook till "al dente". Let cool.

2nd take your concentrated orange juice, soy sauce, garlic, salt/pepper, and olive oil. Put into mixing bowl. Mix till everything is incorporated. Add chicken. Place on grill and cook till the chicken is done.

3rd take your risotto and add your orange juice and saute till hot.

Plating:

Take your risotto and place on plate. Take your chicken and place it next to your risotto, add a orange wheel on top if you choose.

ENJOY!