4 Statler chicken breasts, skin on
3/4 cup Ponzu-Soy Vinaigrette
2 tablespoons minced calamata olives
1 red bell pepper, cut into 1/4-inch dice
3 cups blanched risotto
Kosher salt and freshly ground black pepper
Grapeseed or canola oil for cooking
Prepare a hot, cleaned grill, sprayed slick. In a large bowl, marinate chicken for 30 minutes in 1/2 cup Ponzu-Soy Vinaigrette. Season chicken and grill on both sides, about 12 minutes total; let rest on a plate for 5 minutes before slicing. Meanwhile, in a sauté pan coated lightly with oil over medium-high heat, add olives, bell peppers, orzo and remaining Ponzu-Soy Vinaigrette. Toss to heat through; season and check for flavor. To serve, spoon serving of orzo towards back of plate. Slice chicken on the bias and fan in front of the orzo. Drizzle additional Ponzu-Soy Vinaigrette to garnish.
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