The Rock Dinner Show at the new Orlando Forum theater has rolled out an entree Chef Russell T. Booth is mighty proud of.

"This is one of our famous items," Booth said, referring to his rich culinary career. "We're doing a pan roasted chicken with risotto and Pecorino Romano and pan gravy.

The chicken is marinated in olive oil and dressed in his rotisserie chicken seasoning. It's eventually bathed in an herb chicken glaze.

As for the saffron risotto (Italian Arborio rice), Booth reminds us to pack a little patience. Risotto takes about 25 minutes to get creamy and al dente.

"As the rice absorbs the stock, I add more broth," he showed us. "This rice has to be cooked slowly or it won't take in the seasoning you've got."

Hungry? Let's cook!

 Roasted Chicken Breast

• 1 airline chicken breast

• 1 ounce Olive oil

• Salt

• Onion 

• Paprika

• Granulated Garlic

Preheat oven to 350. Add oil to a medium sauce pan and turn stove on to medium/high temperature.

Season both sides of the chicken with salt, onion powder, paprika, and granulated garlic. When the sauté pan is hot. Place chicken skin side down on pan.

Note: If chicken is not sizzling once it hits the pan, then the pan is not hot enough.

Let cook for 3 to 4 minutes. When the chicken has reached a golden-brown color place chicken on sheet pan and put in oven.

Set timer for 10 minutes. Depending on size this might take a few more minutes.

Check temperature with a meat thermometer. Chicken needs to reach an internal temperature of 165.

When chicken has reached proper temperature remove and let rest for 1 to 2 minutes. 

Saffron Risotto 


• 1 liter of chicken stock

• 1 ounce of olive oil

• ½ minced white onion

• 1 cup Arborio rice

• Large pinch of Saffron

• ¼ cup of grated Romano cheese

• Salt to taste

Bring chicken stock to a boil. Add oil to a medium saucepan on medium heat.

Once hot add onion and sauté for about 3 minutes until onion is translucent.

Add rice and saffron. Sauté for about 2 minutes until rice is translucent.

Add one ladle of chicken stock and let simmer, stir until rice has almost absorbed all of the stock.

Repeat that step until rice is al dente. Add butter and stir until creamy.

Add cheese stir and remove from heat.

Cover and let sit for 2 minutes.    

Herb Chicken Glaze

• 1qt of Chicken Stock

• 1tsp Corn Starch

• 1tbl Chopped Garlic

• 3tbl Chopped Rosemary

• 1tbl Olive Oil

• Salt Pepper to Taste

In a medium sauce pan on medium heat add olive oil. Once olive oil is heated add garlic and 2tbl of chopped rosemary. Let garlic brown (Note: do not let garlic burn)

When garlic is slightly brown add chicken stock.

Let chicken stock come to a boil add 1tbl of rosemary.

Then add 1tsp of corn starch. When sauce is thickened to the desired consistency add salt and pepper to taste.

Remove from heat and add to chicken when ready to serve.