INGREDIENTS

INSTRUCTIONS

Melt 3 tablespoon of the butter in a 2-qt. saucepan over medium heat.
Add the onions and mushrooms and cook for about 5 minutes, until the
onions are softened and translucent. Add the rice and stir for 1 to 2
minutes until well coated with butter. Add the stock and stir,
scraping the side of the pan to make sure all the rice is
incorporated. Cover the pan and raise heat to a simmer. Lower the  heat
and cook for 25-30 minutes until all the liquid is absorbed and  the
rice is sticky.  Stir in the scallions, ham, egg yolk, bread crumbs,
and parsley.  Season with salt and pepper. Scrape the rice mixture into
a shallow  dish or tray, cover with parchment or waxed paper, and let
cool to  room temperature. Refrigerate for 2 to 3 hours until cold.
Shape the  cold rice mixture into 4 large, oval patties, slightly
larger than  the chicken breasts. Lay them on a waxed paper-lined tray,
cover, and  refrigerate until ready to cook.  Prepare a charcoal or gas
grill or preheat the broiler. Brush each  chicken breast with a little
oil and season with salt and pepper.  Grill the breasts for 4 to 5
minutes on each side until cooked  through. Set aside and keep warm.
Heat the remaining 2 tablespoon  butter in a large saute' pan. Add the
rice cakes and cook for 2  minutes on each side, turning them
carefully, until golden brown. Put  a rice cake in the center of each
serving plate. Top with a grilled  chicken breast. Spoon some Chive
Sauce over each breast before  serving.  Creamy Chive Sauce:  Heat the
oil in a heavy skillet over high heat until smoky hot.  Carefully add
the chicken bones and saute' for 5 to 8 minutes, until  well browned.
Remove the bones from the pan and pour off the oil,  leaving a film of
oil in the pan. Lower the heat to medium and add  the onion and garlic.
Saute' for 2 minutes more, being careful not to  burn the garlic. Add
the wine to the pan, raise the heat to high, and  stir to deglaze the
pan, being sure to scrape up any bits clinging to  the pan. Add the
chicken stock. Cook for 4 to 6 minutes until reduced  to about 2
tablespoon Mix the cream with the cornstarch. Add to the  pan and bring
to a boil. Lower the heat and simmer for 4 to 5  minutes, stirring
occasionally. Season with salt and pepper and  strain through a fine
strainer. Stir in the chives and serve right  away. Makes about 1 cup.
Copyright 1988 by Chef Larry Forgione, An American Place restaurant,
New York City.  Converted by MC_Buster.  Recipe by: Good Morning
America  Converted by MM_Buster v2.0l.

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