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Grilled Breast Of Chicken With Sticky Rice Cakes And Creamy Chive Sauce

DIRECTIONS

Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Add the mushrooms and onions and cook, stirring, for about 5 minutes, until the onions are softened and translucent. Add the rice and stir until well coated with butter. Stir in the stock, cover the pan, and bring to a simmer. Lower the heat and cook for 25 to 30 minutes, until all the liquid is absorbed and the rice is tender. Remove from the heat and 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. 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.
Lightly brush the chicken breasts with oil and season with salt and pepper. Grill or broil the chicken for 4 to 5 minutes on each side, until cooked through. Transfer to a plate and cover to keep warm.
Melt the remaining 2 tablespoons butter in a large sauté pan. Add the rice cakes and cook for about 2 minutes on each side, turning them carefully, until golden brown.
Put a rice cake in the center of each serving plate. Top with the chicken breasts and spoon the chive sauce over the chicken.