Roasted Breast Of Chicken* Recipe
Wild Mushroom & Corn Risotto, Grilled Vegetables, Fresh Tomato Relish
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Ingredients
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Roasted Chicken
Wild Mushroom & Corn Risotto
Grilled Vegetables
Fresh Tomato Relish
Method
Roasted Chicken
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prep the Chicken
In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture over the chicken breasts.
- 3
Roast
Place the chicken breasts on a baking sheet and roast in the preheated oven for 25-30 minutes, or until cooked through.
Wild Mushroom & Corn Risotto
- 4
Sauté Onions and Garlic
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and cook for another minute.
- 5
Cook Rice
Add Arborio rice to the skillet and stir for a couple of minutes until the rice is lightly toasted.
- 6
Add Broth Gradually
Pour in the vegetable broth one ladle at a time, stirring constantly until absorbed. Continue until the rice is creamy and al dente.
- 7
Add Mushrooms and Corn
Stir in the chopped wild mushrooms and corn kernels. Cook for an additional 5 minutes.
- 8
Finish with Cheese
Remove from heat and stir in grated Parmesan cheese. Season with salt and black pepper to taste.
Grilled Vegetables
- 9
- 10
Grill
Grill the vegetables on medium-high heat for about 5-7 minutes, or until tender and slightly charred.
Fresh Tomato Relish
- 11
Mix Relish Ingredients
In a bowl, combine diced tomatoes, chopped red onion, chopped basil, olive oil, salt, and black pepper. Mix well.
