We just had this last week and it turned out great. Didn't make any changes to the recipe, which is unusual for me:

Roasted Airline Chicken Breast With Black Eyed Pea Risotto

Ingredients

* 4 chicken breasts trimmed with small winglet ("drum") still attached
* 1/4 lb butter
* 1 tbsp fresh thyme leaves
* 1 tsp fresh ground black pepper
* Kosher Salt
* 1 1/2 cups chicken stock
* Black-eyed Pea Risotto: *
* 2 medium onions, peeled and finely chopped
* 1 cup bacon, cut into 1/4 inch chunks
* 3 tbsps extra-virgin olive oil
* 2 garlic cloves, pressed
* 1 (16-ounce) package arborio rice
* 8 cups chicken stock
* 1 cup dry white wine
* 1 can (16 oz) black-eyed peas, reserve juice
* 1 cup heavy cream
* 1 cup fresh Italian parsley, chopped
* 2 tbsps butter
* 1 tsp salt
* 1/4 cup Parmigiano Reggiano - grated

Cooking Instructions

Prepare the breasts...remove the wing tip so that only the drum part remains attached. Preheat oven to 350 degrees. Mix together the butter, salt, thyme and black pepper to form a compound butter. Rub the breasts all over with the compound butter. Preheat pan until hot. Then sear the skin side over high heat. Turn them over, baste with any remaining compound butter and then finish in the preheated oven, approximately 15 minutes.

Heat olive oil in a large pot and add bacon. Slowly cook for 3-4 minutes to render fat and ensure bacon gets crispy. Set aside and keep fat in the pot. Add the garlic and onions, and saute for 2 minutes until translucent. Add rice and stir well to ensure it is all completely coated in fat. Stir constantly for 2 minutes.

Reduce the heat to medium and add white wine, continuing to stir as the rice cooks and absorbs the wine. Add the juice from the black-eyed peas continuing to stir and then add 1 cup of warm chicken broth, stirring until liquid is absorbed. Repeat procedure with remaining broth, 1 cup at a time. (This takes about 30 minutes). Continue to cook until the rice is tender. Add the bacon back in, stir in the black-eyed peas and heat for 2-3 minutes. Finish with butter and heavy cream, shower with Parmigiano Reggiano, season with salt, pepper and parsley, then serve immediately.

GER, that sounds good. I'll have to get all these recipes copied before the archives are deleted.