Back Bay Grill's Marinated Chicken Breast

Back Bay Grill's Marinated Organic Chicken Breast with Asparagus Risotto

2ea. Organic Chicken Breasts (The chicken we used on the show was from Chick Farm in Wells)

2T. Whole Grain Dijon Mustard

10ea. Sprigs Fresh Rosemary (you can substitute fresh thyme, oregano or other fresh herb)

¼ - ½ c. Extra Virgin Olive Oil

Kosher Salt and Fresh Ground Black Pepper

For Risotto:

1c. Arborio Rice

¼ c. Dry White Wine

1 Onion, diced

1T. Minced Garlic

Olive Oil

3c. Asparagus Stock--- Made by simmering stems and peels from asparagus in 3-4 cups water for ½ hr.

¼ c. Grated Grana Padano Parmesan

2T. Cold Butter

1 lb. Fresh Asparagus (Jordan Farm-Cape Elizabeth) Trimmed, peeled and blanched - cut into 2 inch pieces.

For the Chicken:

Combine the mustard, rosemary, olive oil and salt and pepper. Rub the marinate over the chicken breasts. This can be done up to two days in advance. Refrigerate. When ready, wipe off the excess oil and grill or sauté.

For the Risotto:

Sweat the onion and garlic in the olive oil over low heat (cook until translucent). Add the rice and toast a bit. Add the white wine and increase the heat to high. Cook, stirring continuously until all of the wine has been absorbed. Continue stirring, add the stock in thirds and cook until the rice is cooked (18-20min.)

When the rice is cooked, remove from the heat and add the butter, cheese and some of the asparagus. Check seasoning, adjust with kosher salt and fresh ground black pepper.

To Serve:

Spoon a serving of the risotto onto a plate. Slice the finished chicken breast and place on top. Garnish with the asparagus tips. Drizzle with a nice olive oil and a bit of aged balsamic vinegar.