Sliced Golden Chicken with Rice

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Sliced Golden Chicken with Rice
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
495
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie495 kcal(24 %)
Protein35.18 g(36 %)
Fat18.76 g(16 %)
Carbohydrates41.04 g(27 %)
Sugar added8.62 g(34 %)
Roughage0.99 g(3 %)
Vitamin A88.63 mg(11,079 %)
Vitamin D0.16 μg(1 %)
Vitamin E1.07 mg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.14 mg(13 %)
Niacin18.32 mg(153 %)
Vitamin B₆0.59 mg(42 %)
Folate8.48 μg(3 %)
Pantothenic acid0.96 mg(16 %)
Biotin1.01 μg(2 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C6.19 mg(7 %)
Potassium328.45 mg(8 %)
Calcium129.48 mg(13 %)
Magnesium34.34 mg(11 %)
Iron1.57 mg(10 %)
Zinc1.26 mg(16 %)
Saturated fatty acids7.68 g
Cholesterol102.87 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
shallot (finely chopped)
0.333 cup
Bacon (cut into small pieces)
2 tablespoons
1 ½ cups
cup
3 cups
chicken stock (or other poultry stock)
4
Chicken breasts (120 g each)
1 tablespoon
2 tablespoons
1 tablespoon
½ teaspoon
cup
canned Sweet corn
cup
cherry tomatoes (halved)
3 tablespoons
freshly grated Parmesan cheese

Preparation steps

1.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with greaseproof paper.
2.
Sauté the shallot and the bacon together briefly in 1 tbsp of hot butter. Add the rice, fry together briefly and deglaze with the wine. Add enough stock to coat. Gradually add more stock and allow to be absorbed by the rice each time, stirring. After around 20 minutes the rice will be cooked through with just a slight bite and the risotto will be creamy.
3.
Meanwhile, season the chicken with salt and ground black pepper and brown slightly on both sides in the hot oil in a non-stick frying pan. Place on the baking tray.
4.
Melt the honey and mix it with the lemon juice, paprika and herbs, and brush over the chicken breasts. Cook in the oven for around 10 minutes until done.
5.
Drain the sweetcorn well. Mix the sweetcorn and tomatoes through the cooked risotto together with the remaining butter and the parmesan. Heat through and season to taste with salt and ground black pepper.
6.
Cut the chicken into slices. Arrange on plates with the risotto and serve.