Servings:
|
about
scaling
|
Cook Time: |
45 minutes |
Prep Time: |
55 minutes |
Cook Method: |
stove top |
Cook Temp: |
medium |
| |
| |
.................................................................................
This risotto makes a satisfying dinner when paired with a green vegetable or a salad.
Note: 1 1/2 tsp. minced fresh thyme may be substituted for 1/2 tsp. dried thyme.
1. In a small saucepan, heat broth to a simmer over medium heat, about 5 minutes. Reduce heat to very low and continue to
simmer. In a large pot, heat oil over medium-high heat until hot, about 1 minute. Add chicken (do not crowd the pan — cook
in two batches if necessary) and cook until well browned on the bottom, 6 to 8 minutes. Turn chicken and cook until second side
is browned and chicken is just cooked through, 5 to 6 minutes. Remove chicken to a plate, tent loosely with foil, and set aside.
2. Return saucepan to stove and heat over medium heat until hot, about 1 minute. Add onion and cook until translucent, stirring frequently, about 3 minutes. Add garlic and thyme and continue cooking about 1 minute. Add rice, stir to coat with onion mixture, and cook until edges of grains begin to turn translucent, about 2 minutes.
3. Add wine, reduce heat to medium-low, and cook, stirring frequently, until wine is absorbed, about 2 minutes. Add 1 cup warm broth and cook, stirring occasionally, until it has been absorbed, about 5 minutes. Add remaining broth 1 cup at a time, and cook until it has been absorbed between each addition and rice appears moist, creamy, and cooked through but is still a little chewy, about 15 minutes total.
4. Cut cooked chicken into 1/2-inch-thick slices; set aside 8 slices. Add remaining sliced chicken and any accumulated juices, tapenade, cheese, salt, and pepper to the rice and cook, stirring occasionally, until chicken is heated through and rice is tender and appears drier but still saucy and creamy, about 5 minutes. Add tomatoes and 4 Tbsp. of the parsley and cook, stirring occasionally, until tomatoes are just heated through, about 2 minutes. Garnish each portion with 2 pieces of the reserved chicken and a sprinkle of the remaining parsley. Serve immediately.
Recipe courtesy of Hannaford fresh Magazine May June 09.
chic ken and tomatoes}
Nutrition Facts |
|
Serving Size
(478g
)
|
|
Servings Per Container
6
|
| Amount Per Serving |
| Calories 472 |
Calories from Fat 100 |
| |
% Daily Value * |
| Total Fat 11.3g |
18% |
| Saturated Fat 3g |
15% |
| Trans Fat 0g |
|
| Cholesterol 108mg |
36% |
| Sodium 343mg |
14% |
| Total Carbohydrate 42g |
14% |
| Dietary Fiber 1g |
3% |
| Sugars 2g |
|
| Protein 46g |
|
| Vitamin A 11% |
Vitamin C 16% |
| Calcium 8% |
Iron 14% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
4 cup |
Canned chicken broth, low sodium |
|
2 Tbs |
Hannaford Inspirations Black Pepper Dipping Oil |
|
1 ea |
Medium onion, finely chopped |
|
2 ea |
Garlic, cloves, fresh, minced |
|
1/2 tsp |
Dried thyme |
|
1 1/2 cup |
Rice, arborio |
|
3/4 cup |
White wine, dry |
|
1/3 cup |
Hannaford Inspirations Green Olive Tapenade |
|
1/4 cup |
Cheese, parmigiano reggiano |
|
1/4 tsp |
Sea Salt, |
|
1/4 tsp |
Black pepper, freshly ground |
|
1 cup |
Grape tomatoes, cut in half |
|
6 Tbs |
Chopped fresh parsley |
|
1 3/4 lb |
Boneless, skinless chicken breasts |
|
