Risotto Stuffed Chicken Recipes

Cooking Time: 30 - 45 mins
Serves: 6   

Ingredients

6 'supremes' of chicken with skin removed (ask your butcher to prepare them) 12 rashers lean streaky bacon runny honey 200g risotto rice 1/2 vegetable stock cube 1 jar Sacla' Tomato and Artichoke Stir Through 650ml boiling water 70g freshly grated Parmesan salt and pepper 3 tblsp Sacla' Classic Pesto 200ml half fat creme fraiche fresh basil to garnish

Instructions

Place the risotto rice, 1 jar Sacla' Tomato and Artichoke Stir Through, 1/2 a stock cube and the boiling water in a saucepan. Bring to the boil, reduce the heat and leave to simmer gently for 15 minutes. Stir regularly and add a little more water if necessary. Stir in the Parmesan cheese, leave to cool and refrigerate for at least 2 hours. Preheat the oven to 200°C, fan 180°C, Gas Mark 6. Spoon 2 to 3 tablespoons of risotto mixture across each chicken breast. Season and tightly wrap each breast, place in a baking tin and brush the bacon all over with honey. Cook in the preheated oven 35-40 minutes or until cooked through. Remove the chicken from the tin and wrap in foil and leave to rest for 10 minutes. Add the creme fraiche, Sacla' Classic Pesto and juices from the tin to a saucepan, season and leave to simmer, stirring regulary for 3 to 4 minutes. To serve slice each chicken breast diagonally, spoon a little sauce onto a plate and place the sliced chicken on top and garnish with basil. Serve the remaining sauce separately.