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    Risotto stuffed chicken breast


    Source of Recipe


    australian women's weekly

    List of Ingredients




    2 chicken breast with skin on
    ½ cup left over risotto
    Salt and pepper
    Olive oil

    Recipe



    Make a space between chicken breast and skin; fill with risotto and season skin with salt and pepper.

    Heat oil in a medium frying pan; when hot, place chicken skin side down cook until golden browned about 3 minutes; turn over then place in pre-heated oven at 180°C (160°C fan-forced) for about 10 minutes or until cooked through. Let rest before serving.
 

 

 

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