Chicken Breast Stuffed with Risotto

Name: Chicken Breast Stuffed with Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 4 boneless, skinless chicken breasts; 1 1/3 cups (325 ml) mushroom risotto, cooked (see note); 2 tbsp butter

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Preparation 20 min
Cooking 30 min
Servings 4

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.

Nut-free
Gluten-free
Egg-free

Ingredients

- 4 boneless, skinless chicken breasts
- 1 1/3 cups (325 ml) mushroom risotto, cooked (see note)
- 2 tbsp butter

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a work surface, butterfly the chicken breasts. To do this, remove the chicken cutlets found underneath the breasts and reserve for another use. Cut each breast in half horizontally without going all the way through to the other side and open them like a book. Season with salt and pepper on both sides.
- Spread the risotto over the inside of each breast. Close to seal in the risotto. Tie the breasts with butcher’s twine.
- In an ovenproof skillet over medium-high heat, brown the stuffed chicken breasts in the butter on each side. Transfer to the oven and bake for 20 minutes or until the meat is cooked through. Let rest for 5 minutes.
- Remove the twine. On a work surface, slice the meat. Divide the chicken among four plates. Serve with a green salad, if desired.

Note from Ricardo

This recipe is perfect for passing on leftover risotto. You can vary your flavours depending on the risotto you have on hand.

Personal Note

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