Wednesday, March 30, 2011

Breaded Chicken Breast Nuggets with Spinach Risotto Recipe

4 servings

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

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 if 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.


- breaded chicken breast nuggets with spinach risotto -

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