Piquanté-stuffed chicken fillets with mushroom risotto
Ingredients
Risotto
- 30ml (2 tbsp) butter
- 30ml (2 tbsp) olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 150g button mushrooms, sliced
- 500g Arborio rice
- 200ml white wine
- 500ml (2 cups) chicken stock, hot
- salt and freshly ground black pepper, to taste
- 250ml (1 cup) Parmesan, freshly grated
Chicken
- 6 chicken breast fillets
- 150g piquanté peppers, chopped
- 200g feta
- salt and freshly ground black pepper, to taste
- 6 slices pancetta, to wrap
- 80ml (1/3 cup) olive oil, for frying
- basil pesto, to serve
Instructions
For the risotto, heat the butter and oil in a pot and fry the onions and garlic over a medium heat until translucent. Add the mushrooms and cook for a further 2 minutes.
Add the rice to the mushroom mixture and stir to coat well. Stirring continuously, gradually add the wine and then the stock, ladle by ladle, stirring until each ladle is absorbed before adding more. Cook the risotto until soft and fluffy. Remove from the heat, season and add the Parmesan.
Preheat the oven to 180°C. Slice each chicken breast lengthways down one side to make a pocket for the filling.
Mix the piquanté peppers and feta and stuff this mixture into the chicken. Season the outside and carefully wrap the chicken with the pancetta.
Heat the oil in a pan and brown the chicken on both sides. Remove from the pan, place on an oven tray and roast until cooked, aboout 20 minutes.
Serve the chicken with the risotto, topped with the pesto.
Notes
To drink: Glenwood Vignerons Selection Chardonnay 2008.
