Balsamic-Glazed Chicken Breasts

1 ounce dried mushrooms (your choice of variety)4 large garlic cloves1 pound white or baby bella mushrooms, brushed if dirty, and coarsely chopped1 teaspoon dried thyme leavesfrac12; stick (4 tablespoons) butter, divided6 ounces mild goat cheeseSalt and freshly ground black pepper1 container (2 heaping cups) Brussels sprouts or 1 cup frozen peas1 large onion, chopped2 cups arborio ricefrac14; cup honeyfrac14; cup balsamic vinegar8 split bone-in, skin-on chicken breasts, protruding rib bones and excess fat trimmed, rinsed, and patted dry1 quart chicken brothfrac34; cup finely grated parmesan cheese

Microwave 2 cups water and dried mushrooms in a 1-quart Pyrex measuring cup on high power until boiling hot, about 4 minutes. Let stand until softened, about 5 minutes. Remove mushrooms from liquid. When cool enough to handle, squeeze mushrooms dry. Reserve liquid, straining if it appears gritty.

Mince garlic in a food processor fitted with the metal blade. Add rehydrated mushrooms and process to mince. Add fresh mushrooms and thyme and process until all ingredients are minced.

Heat 2 tablespoons butter in a large heavy roasting pan set over two burners on medium-high heat. Add mushroom mixture and cook, stirring, until nearly all the moisture has evaporated, about 5 minutes. Scrape mixture into a medium bowl, stir in goat cheese, and season to taste with salt and pepper; set aside. If using Brussels sprouts to flavor risotto, use slicing disk of food processor to shred them at this time or shred with a sharp knife; set aside.

Heat remaining 2 tablespoons butter in unwashed roasting pan over medium-high heat. Add onion and cook, stirring, until softened, 3 to 4 minutes. Add rice, stir to coat, and turn off heat. Mix honey and vinegar in a small bowl.

Being careful not to overcrowd, set chicken breasts, skin side down, on a wire rack over roasting pan. Brush with honey-vinegar mixture and season generously with salt and pepper. Turn chicken breasts over, making sure thick ends face outer edge of pan, where meat will cook faster. Carefully lift skin on one side of each chicken breast and stuff with a portion of goat cheese filling. Brush with remaining honey-vinegar mixture and season with salt and pepper.

About an hour before serving, adjust oven rack to lowest position and heat oven to 425 degrees. Stir broth and reserved mushroom liquid into rice in roasting pan. (If you prepared chicken breasts ahead, return them to a wire rack over roasting pan.) Roast until chicken is golden brown (a meat thermometer inserted into the thickest portion of the largest piece should register 160 degrees) and rice has absorbed broth, 35-40 minutes (time will vary depending on size of chicken breasts).

Transfer chicken to a platter. Stir parmesan and shredded brussels sprouts or green peas into risotto. Arrange a chicken breast on each of eight plates along with a portion of risotto and serve.

Serves eight.

Cook's notes: If possible, try to find the smaller, more attractive 10- to 12-ounce bone-in, skin-on chicken breasts. If you can't, the 1-pound breasts work fine; just pound them with your fists to flatten them before stuffing. You may want to consider splitting this size between two guests. For chicken breasts with skimpy skin, it's OK if some of the mushroom filling peeks out from under the skin. The chicken can be stuffed, glazed, covered with plastic wrap, and set aside for up to 2 hours or refrigerated overnight; return to room temperature before roasting. Also, the onion and rice can be sauteed and set aside for 2 hours or covered and refrigerated overnight.

Wine pairing: A full-bodied dry white like Verdicchio or, for a red, a light Barbera.

#8220;Perfect One-Dish Dinners: All you Need for Easy Get-Togethers#8221; by Pam Anderson (2010 HMH)