- 6
Ingredients
- 2 boneless, skinless chicken breast halves (about 6 oz each / 175 g each), flattened to 1/2 inch (1 cm) thickness
- 1 lemon, cut in half crosswise
- 1 medium onion, chopped
- 1 large clove garlic, pressed
- 2 pkgs (250 g each) original or roasted chicken flavor pre-cooked rice.
- 1 medium carrot, cut into julienne strips
- 1 medium zucchini, sliced
- 2 plum tomatoes, seeded and diced
- 2-2 1/2 cups (500-625 ml) chicken broth
- 2 oz (60 g) grated fresh Asiago cheese (1/2 cup /125mk)
- 1/4 cup (50 ml) snipped basil
- 2 oz (60 g) mascarpone cheese or cream cheese (1/4 cup/50ml; optional)
Preparation
Step 1
1. Season chicken with salt and black pepper. Heat (12-inch/30 cm) Skillet over medium-high heat 5 minutes; lightly spray with oil. Arrange chicken and lemon halves, cut sides down in skillet; cook 6-8 minutes or until chicken is no longer pink, turning chicken once. Remove from skillet; cool slightly. Slice chicken into 1/2 inch/1 cm pieces and set aside.
2. Lightly spray same skillet with oil. Cook onion and garlic over medium heat 4-6 minutes. Add rice and juice from caramelized lemon halves; cook and stir 3-4 minutes. Add carrot, zucchini, tomatoes and 2 cups/500ml of the broth to skillet; Bring to boil. Reduce heat to medium; Simmer 4-5 minutes or until broth thickens slightly. Stir in chicken; cook until heated through.
3. Remove risotto from heat. Add Asiago cheese and basil; Stir until cheese melts and sauce thickens (adjust consistency with additional broth, if necessary). Stir in mascarpone cheese, if desired.