Silky risotto requires love and attention to prepare. This recipe combines creamy risotto with sun dried tomatoes topped with chicken breast fillets wrapped in savory sage and prosciutto. A perfect dinner for someone special.
|3 cups||(750 mL) Chicken broth|
|1 tbsp||(15 mL) Butter|
|1||Small onion, finely diced|
|1 cup||(250 mL) Arborio rice|
|.5 cup||(125 mL) White wine|
|.33 cup||(80 mL) Sun dried tomatoes, soaked, sliced|
|.33 cup||(80 mL) Crumbled Goat cheese|
|2 tbsp||(30 45 mL) Freshly grated Parmesan cheese|
|1||Package Maple Leaf Prime Naturally® Chicken Breast Fillets|
|TOMATO BALSAMIC TOPPING:|
|1 cup||(250 mL) Grape or cherry tomatoes, quartered|
|2 tsp||(10 mL) White balsamic vinegar|
|1 tbsp||(15 mL) Extra virgin olive oil|
|Chopped fresh basil|
|Salt and pepper|
BRING chicken stock to a boil in a small pot. Reduce heat to low and keep warm.
HEAT butter over medium heat. Add onion and sauté until soft but not brown. Add rice and stir to coat. Cook 1-2 minutes to toast rice slightly. Add wine; cook stirring constantly until wine evaporates.
REDUCE heat to medium-low and stir in 1/3 of the broth. Cook, stirring constantly until all liquid is absorbed. Add remainder of broth, a ladleful at a time, always stirring until rice is just al dente, about 23 minutes total. Risotto should be the consistency of loose rice pudding. Stir in sun dried tomatoes. Remove from heat and add Goat and Parmesan cheese. Season with salt and pepper.
CUT prosciutto slices in half crosswise. Place a sage leaf in the middle of each piece and top with one chicken fillet. Wrap the prosciutto around the chicken.
HEAT oil in a large skillet over medium. Add prosciutto wrapped chicken and cook 3-4 minutes per side or until prosciutto is crisp and internal temperature of chicken has reached 165°F (74°C).
TOMATO BALSAMIC TOPPING:
COMBINE all ingredients together in a small bowl.
SERVE chicken on a bed of risotto garnished with tomato topping.
Serve chicken on a bed of risotto garnished with topping.
Show More Comments
No Comments yet