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Preparation time
10 minutes
Total time:
1 hour
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Ingredients
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4 chicken breasts
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125 mL (1/2 cup) roasted red pepper tapenade
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45 mL (3 tbsp.) olive oil
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1 pkg. (227 g) white mushrooms, quartered
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1/2 red onion, diced
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375 mL (1½ cups) Compliments Arborio Rice
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15 mL (1 tbsp.) Sensations by Compliments Aged Balsamic Vinegar of Modena
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250 mL (1 cup) Baby Spinach, finely chopped
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250 mL (1 cup) Compliments Goat's Milk Cheese Crumbles
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60 mL (1/4 cup) chopped fresh basil
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To taste, salt
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and pepper
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Directions
- Heat oven to 180ºC (350ºF).
- Brush chicken breasts with 60 ml (1/4 cup) of roasted red pepper tapenade.
- Place chicken on a baking sheet and cook about 15 minutes or until internal temperature reaches 77ºC (171ºF).
- Heat oil in a Dutch oven set over medium heat; sauté mushrooms for 5 minutes or until golden.
- Add onion and cook 2 minutes. Stir in rice and add (500 mL) 2 cups hot water.
- Bring to a simmer, stirring often. When water absorbs, add another 2 cups (500 mL) water and cook, stirring often, until rice is al dente.
- Stir in the tapenade, vinegar, spinach, goat cheese and basil.
- Season to taste with salt and pepper. Slice chicken and serve over risotto.
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