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Tomato, Basil and Chianti Marinated Chicken Breasts served with Green Pea and Pepper Risotto

Tomato, Basil and Chianti Marinated Chicken Breasts served with Green Pea and Pepper Risotto

Time Involved
< 30 min
# of Ingredients
10
Skill Level
Basic
Serves
2
Ingredients
PRIME Chianti Wine and Tomato Marinated Chicken Breasts
2 tbsp (30mL) 
Finely chopped shallots
2 tbsp (30mL) 
Butter
1/3 cup (75mL) 
Arborio rice
1 ¾ cups (425mL) 
Sodium reduced chicken stock, heated
¼ cup (50mL) 
Frozen green peas
½ (0.5) 
Red pepper, diced
¾ cup (175mL) 
Grated Parmesan
3 tbsp (45mL) 
Finely chopped parsley
 
Salt and pepper


Directions
PREHEAT the oven to 375°F (190°C).

PLACE chicken in a lightly greased shallow baking dish and bake for 20 to 25 minutes or until the internal temperature of the meat reaches 170˚F (77˚C).

COOK the shallots with butter in a sauté pan for a few minutes or until transparent . Add rice and mix well.

POUR half the chicken stock into the sauté pan and bring to boil. Reduce heat to low, cover and cook for approximately 10 minutes, stirring occasionally. Add remaining chicken stock, greens peas and peppers. Cover and continue to cook, for about 5 minutes. Uncover and cook for an additional 5 minutes, stirring frequently.

STIR in Parmesan, parsley and season to taste.

DIVIDE risotto between two plates and top with chicken.



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