CHICKEN FANS WITH BLACK BEAN RISOTTO
4 boneless, skinless chicken breast halves
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
Black Bean Risotto: recipe follows
1 cup prepared salsa, warmed
1/2 cup finely shredded Colby Jack cheese
cilantro sprigs
Brush chicken on all sides with lime juice. Sprinkle with chili powder and cumin and place on broiler pan. Broil about 6 inches from heat about 5 minutes on each side or until fork can be inserted in chicken with ease. To serve, divide Black Bean Risotto among 4 individual serving plates. Thinly slice chicken 3/4 way through and place on top of risotto, fanning out slices. Spoon salsa across center of chicken and sprinkle with cheese. Garnish with cilantro sprigs.
Makes 4 servings.
Black Bean Risotto:
In medium saucepan over medium heat, melt 1 tablespoon butter. Add 1/2 cup Arborio rice and saut 1 minute. Add 1/4 cup dry white wine and cook, stirring, until liquid is absorbed. In small saucepan, warm 2 cups reduced sodium chicken broth; add to rice, 1/2 cup at a time, stirring after each addition, until moisture is almost absorbed. Remove from heat and stir in 1/2 cup drained canned black beans, 1/4 cup shredded Colby Jack cheese, 2 teaspoons chopped cilantro, 1 tablespoon butter, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Source: National Chicken Council
4 boneless, skinless chicken breast halves
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
Black Bean Risotto: recipe follows
1 cup prepared salsa, warmed
1/2 cup finely shredded Colby Jack cheese
cilantro sprigs
Brush chicken on all sides with lime juice. Sprinkle with chili powder and cumin and place on broiler pan. Broil about 6 inches from heat about 5 minutes on each side or until fork can be inserted in chicken with ease. To serve, divide Black Bean Risotto among 4 individual serving plates. Thinly slice chicken 3/4 way through and place on top of risotto, fanning out slices. Spoon salsa across center of chicken and sprinkle with cheese. Garnish with cilantro sprigs.
Makes 4 servings.
Black Bean Risotto:
In medium saucepan over medium heat, melt 1 tablespoon butter. Add 1/2 cup Arborio rice and saut 1 minute. Add 1/4 cup dry white wine and cook, stirring, until liquid is absorbed. In small saucepan, warm 2 cups reduced sodium chicken broth; add to rice, 1/2 cup at a time, stirring after each addition, until moisture is almost absorbed. Remove from heat and stir in 1/2 cup drained canned black beans, 1/4 cup shredded Colby Jack cheese, 2 teaspoons chopped cilantro, 1 tablespoon butter, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Source: National Chicken Council
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Easy Oven Fried Chicken (using French fried onions)
- Hot BBQ Turkey Thighs
- Sublime Sub-Continental Chicken Curry
- Chicken and Oyster Sauce Piquant (served over rice, River Road Recipes)
- Spanish-Style Chicken with Beans
- New-World Stuffed Cabbage (using ground turkey and cooked rice)
- Turkey or Chicken Tetrazzini
- Applebee's Wonton Tacos - copycat (3 recipes and information)
- Chicken with Honey, Lemon and Oregano
- General Tsao's Chicken (lower fat version) (Chinese)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute