Risotto and Stuffed Chicken Breast Recipe

50 Unique And Easy Chicken Breast Recipes, Shipped Right to Your Door

Suggested Cookbook
50 Unique And Easy Chicken Breast Recipes, Shipped Right to Your Door

Risotto and Stuffed Chicken Breast Recipe

This dish combines creamy risotto and savoury stuffed chicken breast in a traditional Italian style. The risotto is flavored with Parmesan cheese and cooked in a rich broth, while the chicken is stuffed with gammon and Swiss cheese, pan-seared and baked to perfection. This is a spectacular meal that will leave your guests speechless.

Ingredients

4 gammon slices
1 onion, chopped
1 1/2 cups arborio rice
2 tbsp olive oil
1/4 cup flour
2 cloves garlic, minced
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup white wine
4 cups chicken broth
4 chicken breasts
4 slices swiss cheese

Time Needed

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 20 minutes

Instructions

Preheat the oven to 375°F.
Cook the rice according to the package instructions.
Heat the chicken broth and wine in a separate pot over medium heat.
Melt butter in a large saucepan over medium heat.
Sauté the onion and garlic until translucent.
Stir the rice in the saucepan until it is well coated in butter.
1 cup of the hot broth mixture should be added to the rice and stirred until absorbed.
Repeat until all of the broth mixture has been added and the rice has been fully cooked.
Set aside.
Stir in the Parmesan cheese.
Make a pocket in each chicken breast and stuff with gammon and Swiss cheese.
Use toothpicks to secure.
Combine the flour, salt, and pepper in a shallow dish.
Coat each chicken breast individually in the flour mixture.
In a skillet over medium-high heat, heat the olive oil.
Cook the chicken breasts until both sides are browned.
Place the chicken breasts in a baking dish and bake for 20-25 minutes in a preheated oven.
Serve alongside the risotto.