Chicken Breast Stuffed with Risotto
As surprising as this combination may seem, chicken pairs wonderfully with any flavour of risotto. The latter gives the chicken breasts a super-tender and moist texture. It’s perfect for using up leftover risotto from the weekend for a quick weeknight meal.
Ingredients
- 4 boneless, skinless chicken breast
- 1 1/3 cups (325 ml) mushroom risotto, cooked (see note)
- 2 tbsp unsalted butter
- 8 cups (360 g) torn romaine or frisée lettuce
- 1 small red onion, thinly sliced
- 1/3 cup (75 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 1 tsp ground sumac
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 1/4 tsp ground black pepper
- 1 small garlic clove, finely chopped
Instructions
- With the rack in the middle position, preheat the oven to 375 °F (200 °C).
- Line a baking sheet with a silicone mat or parchment paper. Place the chicken breast on the baking sheet and bake for 20 to 25 minutes or until the internal temperature reaches 165°F (74°C).
- Transfer the breast to a plate, cover with aluminum foil and let rest for 5 minutes. Remove the strings before serving.
As surprising as this combination may seem, chicken pairs wonderfully with any flavour of risotto. The latter gives the chicken breasts a super-tender and moist texture. It’s perfect for using up leftover risotto from the weekend for a quick weeknight meal.