Poached Chicken & Gravy with Crispy Rice Cake

Familiar ingredients brought together in an innovative format for a twist on a classic dish. Featuring Custom Culinary® Gold Label Savory Roasted Chicken Base and Custom Culinary® Pan Roast® Chicken Flavored Gravy Mix, Poached Chicken & Gravy with Crispy Rice Cake combines the rich flavors of wild rice, lemon zest, tart cherries, rosemary sprigs, and ginger.


What You'll Need

Amount Ingredients
  Rice Cake:
2-1/4 lbs. Long Grain & Wild Rice Blend, Cooked
2 Tbsp. Custom Culinary® Gold Label Savory Roasted Chicken Base
1 Tbsp. Lemon Zest
3 oz. Dried Tart Cherries or Cranberries
1/3 cup Parsley, Chopped
3 Whole Eggs, Beaten
3 oz. Panko Breadcrumbs
3 oz. Butter / Vegetable Oil Blend
  Chicken:
12 -4 oz. Boneless, Skinless Chicken Breasts
3 Tbsp. Custom Culinary® Gold Label Savory Roasted Chicken Base
3 qts. Water
6 Rosemary Sprigs
  Gravy:
2-1/4 oz. Custom Culinary® Pan Roast® Chicken Flavored Gravy Mix
3 cups Water, Warm
  Carmelized Orange Peel and Ginger:
1/4 cup Orange Zest
2 tsp. Ginger, Grated
2 tsp. Sugar, Granulated
1/2 tsp. Water
PREPARATION

  1. Cook long grain rice in water and 2 Tbsp. of Gold Label Savory Roasted® Chicken Base following package instructions, omit salt. Chill. Set aside.
  2. Combine cooked rice, dried cherries, lemon zest, and parsley, mixing well. Add beaten eggs and bread crumbs, mixing well.
  3. Using a 1/2 cup measure form each rice cake. Heat butter and oil blend on a flat griddle over meduim high heat. Add rice cakes and brown evenly on both sides. Place rice cakes on a sheet pan. Hold in a warm oven until serving.
  4. In a large roasting pan, heat 3 qts. of water to boiling. Add 3 Tbsp. Gold Label Savory Roasted® Chicken Base and rosemary, mixing well. Heat to a gentle boil. Add chicken breasts. Return to a gentle boil for 12-15 minutes or until chicken breasts are fully cooked (165°F).
  5. In a 2 qt. sauce pot, combine warm water and PanRoast® Chicken Flavored Gravy Mix, mixing well. Heat to a gentle boil, stirring frequently. Gently boil 3-5 minutes, stirring frequently.
  6. In a small sauté pan, combine orange zest, ginger, sugar and water, mixing well. Heat to a gentle boil, sitrring frequently. Gently boil until water is evaporated and ingredients begin to carmelize. Remove from heat.
  7. Cut each chicken breast into long slices; fan meat onto a serving plate. Ladle 2 oz. of gravy over each serving of chicken. Add rice cake garnished with 1 tsp. of carmelized orange peel and ginger.