Featured Recipe
Tomato Basil Chicken
Ingredients
Tomato Basil Chicken With Rissotto & Roasted Asparagus
INGREDIENTS
1 - 6 OZ CHICKEN BREAST - 1620315
6 ASPARAGUS SPEARS PREPARED - VP
1 OZ OLIVE OIL - 1436990
1 TSP SALT - 1443285
1 TSP PEPPER - 1448265
1 TSP GRANULATED GARLIC - 1447812
1 CUP RISOTTO - SEE RECIPE
1 CUP TOMATO BASIL SAUCE - SEE RECIPE
Tomato Basil Sauce
INGREDIENTS
4 CUPS CANNED DICED TOMATOES DRAINED - 1416822
½ CUP DICED ONIONS - 2003804
4 OZ HEAVY CREAM - 0942087
1 LB SOFTENED BUTTER - 0903088
2 OZ WHITE WINE
2 TBL BASIL - 1447689
2 OZ WHITE WINE VINEGAR - DOT
¼ SALT - 1443285
¼ TSP PEPPER - 1448265
¼ TSP THYME - 1448711
Champagne Risotto
INGREDIENTS
3 CUPS CHICKEN BROTH- 1415021
2 TBL BUTTER - 1545664
½ CUP DICED ONION - 2003804
¾ CUP ARBORIO RICE - DOT
¾ CUP CHAMPAGNE
¼ CUP SHREDDED PARMESAN - 1533595
¼ TSP SALT -1443285
½ TSP BLACK PEPPER - 1448265
Instructions
Tomato Basil Chicken With Rissotto & Roasted Asparagus
INSTRUCTIONS
PRE-HEAT CONVECTION OVEN TO 475 DEGREES.
TURN ON GRILL/ BROILER. PUT OLIVE OIL IN A MIXING BOWL.
ADD ASPARAGUS AND COAT LIGHTLY MAKING SURE TO
COVER ALL PIECES. REMOVE FROM BOWL AND LAY OUT FLAT ON A BAKING TRAY. SHAKE THE SPICES OVER ASPARAGUS TO COVER. WHEN GRILL IS HOT, PLACE THE CHICKEN BREAST ONTO IT.
AFTER APPROXIMATELY 3 MIN TURN THE BREAST ON GRILL TO GET NICE GRILL MARKS. AT THIS TIME, PLACE THE ASPARAGUS TRAY INTO PRE-HEATED OVEN. ROAST FOR APPROXIMATELY 5 MIN. {TIMES WILL VARY DEPENDING ON THE SIZE OF THE ASPARAGUS} FLIP CHICKEN OVER AND COOK UNTIL DONE. PLACE CHICKEN ON SERVING PLATE. REMOVE ASPARAGUS FROM OVEN AND PLACE NEXT TO BREAST. ADD RISOTTO. LADLE 4 OZ OF TOMATO BASIL SAUCE OVER HALF THE CHICKEN.
Tomato Basil Sauce
INSTRUCTIONS
IN A SAUCEPAN, SAUTEE THE ONIONS IN ¼ LB OF BUTTER
UNTIL THEY BECOME LIMP. ADD THE DRAINED TOMATOES AND SIMMER FOR APPROXIMATELY 5 MIN.
REMOVE FROM HEAT AND ADD THYME AND BASIL. MIX TOGETHER.
IN A SEPARATE SAUCEPAN WHIP TOGETHER THE WHITE WINE, WHITE WINE VINEGAR AND THE HEAVY CREAM.
BRING TO A ROLLING BOIL AND REMOVE FROM HEAT.
ADD THE REMAINING BUTTER TO THE CREAM MIXTURE AND STIR CONSTANTLY. THIS WILL BE A THIN SAUCE.
MIX THE TWO SAUCES TOGETHER AND ADD SALT AND PEPPER. STIR TILL MIXED WELL.
Champagne Risotto
INSTRUCTIONS
IN A MEDIUM SAUCE PAN BRING CHICKEN BROTH TO A BOIL.
REDUCE HEAT TO A SIMMER. YOU NEED TO KEEP THE BOTH HOT AS WE ADD TO THE RICE. IN ANOTHER PAN, ADD 1 TSP BUTTER.
ADD ONION AND COOK UNTIL TENDER. ADD THE ARBORIO RICE AND STIR TO COAT. CONTINUE TO STIR THE RICE FOR ABOUT 2 MINUTES MORE.
ADD THE CHAMPAGNE AND SIMMER UNTIL THE LIQUID HAS NEARLY EVAPORATED.
ADD ½ CUP OF THE HOT BROTH AND STIR UNTIL COMPLETELY ABSORBED. CONTINUE COOKING THE RICE ADDING THE BROTH ½ CUP AT A TIME ALLOWING EACH ADDITION OF BROTH TO BE ABSORBED UNTIL THE RICE IS TENDER BUT STILL FIRM AND THE TEXTURE IS CREAMY. APPROX. 20 MIN.
REMOVE FROM HEAT AND ADD THE REMAINING BUTTER, SALT, PEPPER AND PARMesan CHEESE. STIR TO MIX FLAVORS.
SERVE WHILE HOT.