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Breast of Chicken on Pumpkin/Cranberry Rissole with White Chocolate Balsamic Sauce and Asparagus Recipe

Breast of Chicken on Pumpkin/Cranberry Rissole with White Chocolate Balsamic Sauce and Asparagus

2007, Robert Irvine, All Rights Reserved.

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (5)

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Average Rating:

Total Reviews: 5

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  • on February 10, 2013

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    I saw the episode of Kitchen: Impossible, where this recipe was created, and was intrigued. I'm always happy to find new ways to prepare chocolate! This dish would get a 5 star rating, if the directions were better. For instance, where does the fennel come in? I assumed it coats the chicken, along with the lime --I used fine mirco planed zest. Because I'm a practiced cook, everything turned out lovely, but a novice would definately have been challenged with some of the gaps in directions. All that aside, the finished product was a huge hit with all three kids, my husband and our dinner guests!
    Note: sweet potato worked very well in place of squash/pumpkin. Just be sure not to cook it to mush; sweet potato cooks much faster than white/russet potato.

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  • on October 09, 2009

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    i tried this and though i succeded in making the dish, it was a trying feat to read and understand the instructions, they arent clear. really the instructions make it difficult, not the recipe.

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  • on January 06, 2009

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    estimation: Rissole 9oz/340 ; Sauce 4oz/117 ; Chicken 8 oz/248 ; Asparagus 3oz/20

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  • on November 15, 2008

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    This was a fun dish to present: Lime powder! And of course the chocolate!! I did less chocolate so that there was a suggestion of chocolate. Such a big hit. I've done it a couple of times and once substituted haricots vert for the asparagus.
    Jeannie

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  • on February 18, 2008

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    The prep time took me 1.5 hours and the cook time 1.25 hours but it was worth every minute when my husband said the dish was excellent!

    I substitued dried cherries for the cranberries. The flavors in the rissole worked very well together and the sauce was terrific.
    Thanks Robert.

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