Stained Glass Chicken and Creamy Risoto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Chicken Roll:1/2 Chicken Breast (about 8oz)1 tsp Canola Oil1/2 Small Onion (finely chopped)4 Small mushrooms (your favorite)1 Roasted Red Pepper2 cups Fresh SpinachSalt and Pepper to TasteRisoto Rice:1 cup Uncooked White Sticky Rice1/2 Onion2 tsp Canola oil2 Cans Chicken BrothSalt and Pepper to Taste
Start with the rice risoto:
Saute the rice and onions in the canola oil for 4 minutess or until onions are translucent, then add the chicken broth. Turn the heat to high, then to medium low when it reaches a boil. Stiring rather often to create risoto texture. It should take about 20 minutes depending on the stove. Add salt and pepper to taste.
Now the chicken:
Prepare the filling for the chicken, saute the onios in the canola oil, add mushrooms and red pepper to the mix, then add the spinach and cook until wilted. Add salt and pepper to taste.
Pound your chicken breast thin so as to contain the filling when rolled. (about 1/4 inch thick, no thicker) season the chicken, add the filling, roll and secure with toothpicks. Bake the roll at 350 degrees for about 5 mins or until the roll is firm and chicken is cooked, juices should be bubbling out of the roll.
Cut the roll into 10 pieces and serve five to a serving along with half of the risoto.
Number of Servings: 2
Recipe submitted by SparkPeople user MSULLENDER.
Saute the rice and onions in the canola oil for 4 minutess or until onions are translucent, then add the chicken broth. Turn the heat to high, then to medium low when it reaches a boil. Stiring rather often to create risoto texture. It should take about 20 minutes depending on the stove. Add salt and pepper to taste.
Now the chicken:
Prepare the filling for the chicken, saute the onios in the canola oil, add mushrooms and red pepper to the mix, then add the spinach and cook until wilted. Add salt and pepper to taste.
Pound your chicken breast thin so as to contain the filling when rolled. (about 1/4 inch thick, no thicker) season the chicken, add the filling, roll and secure with toothpicks. Bake the roll at 350 degrees for about 5 mins or until the roll is firm and chicken is cooked, juices should be bubbling out of the roll.
Cut the roll into 10 pieces and serve five to a serving along with half of the risoto.
Number of Servings: 2
Recipe submitted by SparkPeople user MSULLENDER.
Nutritional Info Amount Per Serving
- Calories: 476.6
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,509.1 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 1.5 g
- Protein: 3.2 g
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