Chicken Risotto With Basil And Parmesan Recipes

EASY PARMESAN "RISOTTO"

Steps:

• Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

PARMESAN AND BASIL CHICKEN SALAD

Steps:

• Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
• In a food processor, puree the mayonnaise, basil, garlic, and celery.
• Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

ORZO WITH PARMESAN AND BASIL

Steps:

• Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
• Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
• Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

CHICKEN RISOTTO WITH BASIL AND PARMESAN

Steps:

• Heat olive oil in a medium, non-stick saucepan over medium heat. Add onion; cook and stir for 5 minutes, until onion is translucent. Add rice; stir, coating rice with olive oil and onions.
• Pour in broth and wine. Simmer covered until stock is absorbed, about 20 minutes. Stir in peas, chicken, basil and Parmesan cheese. Season with salt and pepper to taste. Serve immediately.
• Nutritional Information Per Serving: Calories 290; Total fat 8g; Saturated fat 2.5g; Cholesterol 45mg; Sodium 740mg; Carbohydrate 30g; Fiber 3g; Protein 21g; Vitamin A 6%DV*; Vitamin C 6%DV; Calcium 15%DV; Iron 8%DV; Folate 3%DV; Potassium 8%DV*Daily Value.

CHICKEN FLORENTINE RISOTTO WITH GARLIC PARMESAN CREAM

Steps:

• Warm the chicken broth over low heat.
• In a saute pan, add 1 tablespoon olive oil. Season chicken with salt and pepper, and saute in oil over medium heat. When chicken is brown, add a splash of the vermouth. Allow it to evaporate and continue to cook for 5 more minutes. Check for doneness ¿ do not over cook. Remove the chicken from the pan and set aside.
• Wipe the saute pan clean with a paper towel and add a small amount of olive oil, just to lightly coat the pan. Add the spinach and saute. Season with salt and pepper and cook until the spinach is barely wilted. Remove spinach from pan and set aside.
• In a Dutch oven, over medium heat, add 1 tablespoon olive oil and 1 teaspoon butter and saute onions and celery. After 2 minutes, add the 5 cloves of minced garlic. Continue to saute until onions are translucent. Add rice and cook, stirring constantly until you hear the rice crackling, about 1 to 2 minutes. Add the saffron and remainder of the vermouth and continue to stir until the vermouth is completely absorbed. Add a ladle of chicken stock and continue to stir until absorbed completely. Continue to add remaining stock, a ladle at a time, stirring until completely absorbed before adding another.
• Cooking time will be approximately 22 minutes for al dente. After the first 20 minutes of cooking add the cooked chicken and spinach and 2 teaspoons of garlic to the rice. After 22 minutes, stir in the remaining tablespoon of butter, Parmesan and cream. Check seasoning, adding salt and pepper if needed. Remove from heat, transfer to a serving dish and garnish with chives.

CHICKEN RISOTTO WITH BASIL AND PARMESAN

Steps:

• Preparation Time: Approximately 20 minutes Cook Time: Approximately 15 minutes Preparation: Heat olive oil in a medium, non-stick saucepan over medium heat. Add onion; cook and stir for 5 minutes, until onion is translucent. Add rice; stir, coating rice with olive oil and onions. Pour in broth and wine. Simmer covered until stock is absorbed, about 20 minutes. Stir in peas, chicken, basil and Parmesan cheese. Season with salt and pepper to taste. Serve immediately. Servings: 4 Nutritional Information Per Serving: Calories 290; Total fat 8g; Saturated fat 2.5g; Cholesterol 45mg; Sodium 740mg; Carbohydrate 30g; Fiber 3g; Protein 21g; Vitamin A 6%DV*; Vitamin C 6%DV; Calcium 15%DV; Iron 8%DV; Folate 3%DV; Potassium 8%DV*Daily Value

CHICKEN WITH BASIL AND PARMESAN

Steps:

• Flatten breasts, dip in flour, salt and pepper.
• Heat butter in 12in skillet.
• Add breasts, cook for 4 minutes each side until browned and juices run clear.
• Remove from pan.
• Mix basil with remaining ingredients.
• Add to pan, cook and stir for 3 minutes,thicken with a little flour if needed.
• Serve over chicken.