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Hello—from Memphis—foodies!
 
I’ve been hanging out with Corky’s Jimmy Stovall for a few days, and I am FULL. I’ve been eating more barbecue than I should admit, but Corky’s does barbecue RIGHT! Last night, I ate at the restaurant on Poplar Ave for dinner and the place was packed. I loved meeting you all and I’d like to give a big shout out to Katrina Russell. Katrina was just bubbling with excitement, foodies, and she made me do a happy dance right there in the restaurant!
 
I’m so grateful to Jimmy and the folks at Corky’s for their hospitality, and I’m lucky to have known Corky’s late Founder, Don Pelts. Please keep Don’s family in your thoughts and prayers as they remember his life and incredible legacy.
 
I’ll be home tomorrow. And wouldn’t you know Jimmy Stovall’s coming back with me! He’ll be on ITKWD this Sunday. Grilling Month continues at Noon ET and next on the list is chicken. As always, how about a little tutorial before I share the recipe.
 

 
If you’re ready for something a little more advanced, consider Sunday’s recipe your bonus seminar. We’re making my Risotto-Stuffed Grilled Chicken Breasts. (And no—that stuffing won’t go anywhere...like down the grill grates!)
 

 
Risotto-Stuffed Grilled Chicken Breasts
 
This recipe is prepared with the Cook's Essentials® Premier 18/10 Stainless Steel 10-Piece Cookware (K37586).
 
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
 
Ingredients:
 
Herb rub:
1 cup flat parsley leaves
1/4 cup fresh sage leaves, roughly chopped
2 Tbsp fresh thyme leaves
1/4 cup fresh oregano leaves
1 Tbsp fresh rosemary leaves
1 Tbsp fresh basil
3 Tbsp extra virgin olive oil
1/2 tsp salt
1/2 tsp ground black pepper
 
Chicken:
1 cup chicken stock
1 Tbsp olive oil
1/4 cup onions, diced
4 medium mushrooms, finely diced
1 tsp minced garlic
1/2 cup Arborio rice
4 sun-dried tomatoes, finely diced
1/2 Tbsp butter
2 Tbsp Parmesan, grated
1/2 cup canned artichokes, chopped
1/4 tsp kosher salt
1/4 tsp ground black pepper
2 tsp herb rub
3/4 cup Fontina cheese, grated
6 8-oz boneless skinless chicken breasts
6 toothpicks
 
Directions:
 
To prepare the herb rub, add the listed ingredients to a food processor and process until a paste forms. Set aside.
 
To prepare the chicken, first make the rice. Add the chicken stock to a small saucepan and bring it to a simmer.
 
In another small saucepan, add the olive oil, onions, mushrooms, and garlic. Sauté over medium heat until the onions and mushrooms are cooked through. Add the rice, sun-dried tomatoes, and a third of the chicken stock. Bring the rice and stock to a simmer and stir until the stock is absorbed. Add another third of stock and continue to stir until absorbed. Repeat with the remaining stock. Remove the rice from the heat and stir in the butter, Parmesan, artichokes, salt, pepper, and 2 teaspoons of the already prepared herb rub.
 
Spread the rice out on a cookie sheet and refrigerate. When completely cool, put the chilled rice mixture into a bowl and fold in the Fontina cheese.
 
Place the chicken breasts on a cutting board. Use a paring knife to make an inch-long incision in the thickest side of each breast. Then, put the knife in the incision and angle it upwards, cutting a pocket (about 2–3" deep) into the top of the breast. Be careful not to cut completely through the flesh. (This will keep the stuffing inside the chicken breast while you grill.)
 
Fill each breast with 2-3 tablespoons of the rice mixture, being sure to stuff the mixture as far into the pocket as possible. Secure the opening with a toothpick. Then, rub the remaining herb mixture over the surface of each stuffed chicken breast.
 
Heat the grill to medium high. Place the chicken breasts directly onto the grill grates and cook for about 10 minutes on each side, or until a thermometer inserted into the center of the stuffing reaches 140°F. Remove the toothpick before serving.
 

After you chop up the herbs for the rub, prepare the veggies for your risotto.
 

Then, mince the garlic. How you decide to mince is up to you. Either smash first, then mince. Or, do as suggested: slice, dice, and smash.
 

Ready two saucepans. Add chicken stock to one pan and bring it to a simmer. Add oil to the second pan.
 
Add the onions, mushrooms, and garlic to the oil and cook for 5-10 minutes, then add the rice, sun-dried tomatoes.
 

Add a third of the hot stock and stir until the stock absorbs. Add another third and stir well. When that’s absorbed, add the last of it.
 

Off heat, add the butter, Parmesan, artichokes, salt, pepper, and 2 teaspoons of the already prepared herb rub.
 

Spread the risotto out onto a cookie sheet. It needs to cool so you can handle it without burning your fingers. You also don’t want the heat of the filling to start cooking the chicken before you’re ready.
 

When completely cool, add the Fontina cheese. Adding it while hot will make the filling gooey and difficult to handle.
 

Make an inch-long incision in the thickest side of each breast. Then, put the knife in the incision and angle it upwards, cutting a pocket (about 2–3" deep) into the top of the breast. Now, stuff the filling inside each breast—as far into that pocket as possible—and secure the opening with a toothpick. Rub the remaining herb mixture over the surface of each stuffed chicken breast.
 

Heat the grill to medium high. Place the chicken breasts directly onto the grill grates and cook for about 10 minutes on each side, or until a thermometer inserted into the center of the stuffing reaches 140°F, and the breasts are a nice golden brown, as shown.
 
So, foodies, the chicken’s on the grill…tell me what you’d like on the side for today’s blog question. Maybe a grilled sweet potato? Collard greens? Grilled asparagus? I could go for a summer blend…squash, mushrooms, onions, and tomatoes. Come on summer…let’s see those veggies!
 
Keep it flavorful!
—David