Risotto Stuffed Chicken Breasts | Fletchers Mill

Ingredients

• 1 cup chicken broth
• 1/3 cup arborio rice
• 2 tablespoon slivered almonds, lightly toasted
• 2 tablespoons waterchestnuts, diced
• ¼ cup sliced scallions
• 2-3 large cloves roasted garlic, chopped
• ½ teaspoon medium ground kosher salt and fresh ground black pepper
• 2 tablespoons hoisin
• 2 tablespoons unseasoned rice wine vinegar
• 1 tablespoon toasted sesame oil
• ½ cup red plum jam
• 2 tablespoons unseasoned rice win vinegar
• 1 tablespoon ketchup
• 1 tablespoon chili garlic paste, or to taste
• 2 large or 4 small-medium chicken breast, skinned and boned
• black and white sesame seeds, optional
• canola oil for frying