Sliced Golden Chicken with Rice

Name: Sliced Golden Chicken with Rice
Total time: 1 h
Yield: 4
Ingredients: 1 shallot (finely chopped); 0.333 cup Bacon (cut into small pieces); 2 tablespoons butter; 1.5 cups risotto rice; 0.375 cup dry white wine; 3 cups chicken stock (or other poultry stock); 4 Chicken breasts (120 g each); 1 tablespoon vegetable oil; 2 tablespoons honey; 1 tablespoon lemon juice; hot paprika; 0.5 teaspoon herbes de Provence; 0.667 cup canned Sweet corn; 0.667 cup cherry tomatoes (halved); 3 tablespoons freshly grated Parmesan cheese

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Difficulty:

moderate

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr

Ready in

Calories:

495

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	495 kcal	(24 %)
Protein	35.18 g	(36 %)
Fat	18.76 g	(16 %)
Carbohydrates	41.04 g	(27 %)
Sugar added	8.62 g	(34 %)
Roughage	0.99 g	(3 %)

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more nutritional values

Vitamin A	88.63 mg	(11,079 %)
Vitamin D	0.16 μg	(1 %)
Vitamin E	1.07 mg	(9 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.14 mg	(13 %)
Niacin	18.32 mg	(153 %)
Vitamin B₆	0.59 mg	(42 %)
Folate	8.48 μg	(3 %)
Pantothenic acid	0.96 mg	(16 %)
Biotin	1.01 μg	(2 %)
Vitamin B₁₂	0.43 μg	(14 %)
Vitamin C	6.19 mg	(7 %)
Potassium	328.45 mg	(8 %)
Calcium	129.48 mg	(13 %)
Magnesium	34.34 mg	(11 %)
Iron	1.57 mg	(10 %)
Zinc	1.26 mg	(16 %)
Saturated fatty acids	7.68 g
Cholesterol	102.87 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 1
shallot (finely chopped); 0.333 cup
Bacon (cut into small pieces); 2 tablespoons
butter; 1 ½ cups
risotto rice; ⅜ cup
dry white wine; 3 cups
chicken stock (or other poultry stock); 4
Chicken breasts (120 g each); 1 tablespoon
vegetable oil; 2 tablespoons
honey; 1 tablespoon
lemon juice; hot paprika; ½ teaspoon
herbes de Provence; ⅔ cup
canned Sweet corn; ⅔ cup
cherry tomatoes (halved); 3 tablespoons
freshly grated Parmesan cheese

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Preparation steps

Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with greaseproof paper.

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.

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.

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.

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.

Cut the chicken into slices. Arrange on plates with the risotto and serve.