All of these tasty dishes are baked together in one pan and baked to perfection: Caprese salad, tender chicken, and creamy risotto.
Ingredients: 2 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup Arborio rice. 2 cups chicken broth. 1 cup diced tomatoes. 1 cup fresh mozzarella, diced. 1/4 cup fresh basil leaves, chopped. 1/4 cup grated Parmesan cheese. Balsamic glaze for drizzling optional.
Instructions: Warm the oven up to 190C 375F. On both sides, salt and pepper the chicken breasts. Warm up the olive oil in a skillet that can go in the oven over medium-high heat. Cook chicken breasts in a pan for two to three minutes on each side, or until they turn golden brown. Take the chicken out of the pan and set it aside. Put Arborio rice in the same pan and toast it for one to two minutes. To the pan, add chicken broth, diced tomatoes, and half of the mozzarella cheese. On top of the rice, add chicken breasts that have been seared. Place the skillet in a hot oven and cover it with foil. Bake for 25 to 30 minutes, or until the rice is done and the chicken is fully cooked. When the chicken and risotto are done, take the skillet out of the oven and sprinkle the rest of the mozzarella and chopped basil over them. If you want, drizzle with balsamic glaze. Grate some Parmesan cheese on top and serve hot.
Prep Time: 15 minutes
Cook Time: 30 minutes
shrewsbury steampunk spectacular