Breaded Chicken Breast Nuggets with Spinach Risotto

December 30, 2024

No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs if you feel the dough is too soft or dry. The dough should hold its shape once rolled. Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes. Melt the chocolate in a double boiler or bowl over a simmering pot of wa...

Breaded Chicken Breast Nuggets with Spinach Risotto

Makes 4 servings

Ingredients

1 small onion, diced
2 tablespoons olive oil
1 1/2 cups arborio rice
1 tablespoon dry oregano
1/2 teaspoon dry basil
1/4 teaspoon black pepper
1/2 tsp saffron threads, crushed
1 cup frozen spinach, thawed and squeezed
1/4 cup white wine
6-8 cups low sodium chicken stock (heated)
2 tablespoons butter
2 tablespoons fresh grated parmesan cheese
4 chicken breast halves, cut into large nuggets or fingers
1 cup Italian seasoned breadcrumbs
olive oil for frying

Directions

Begin with the risotto. In a nonstick pot, cook onions in oil until tender. Stir in the rice and spices and cook for a minute or two.
Sir in the spinach then the wine. Cook until the liquid is almost gone. A cup at a time, add the hot stock. When the stock is almost gone, add more. Continue adding stock and stirring frequently until the rice is tender. Use more stock as needed.
At the end, stir in the butter and cheese. I don't add salt because the chicken stock and cheese add enough for me.
To prepare the chicken, coat the pieces in breadcrumbs. Heat oil in a large pan over medium high heat then fry the breaded chicken pieces for about 5 minutes per side or until no longer pink inside.