il and butter.
Cut chicken breast in bite sized pieces
Cut the chicken in half (or ask your
eed 2 Litres of good chicken stock or, in the absence
nd oil.
Add the chicken and marinate for as long
bring 4 cups water and chicken soup to a boil. Melt
an over high heat. Cook chicken for 4-5 mins, until
Place chicken pieces skin side down in
Cut chicken meat into small pieces (1-
br>Start adding the simmering chicken stock, about one cup at
Cook rice according to package directions.
Cook bacon in a large skillet until crisp, remove with a slotted spoon and drain on paper towels.
Season chicken with salt and pepper, brown on all sides in 2 tbls of the bacon drippings.
Add garlic and cream, simmer until cream begins to thicken.
Add peas and simmer until peas are heated through.
Reduce heat to low, add 3/4 of the cheese, stir until melted, add the remaining cheese if needed to thicken the sauce.
Serve over risotto, top with bacon and extra cheese if desired.
Spray 12\" nonstick skillet with cooking spray; heat over medium-high heat.
Cook chicken in skillet 3 to 5 minutes, stirring frequently,until light brown.
Stir in broth; heat to boiling.
Stir in rice; reduce heat.
Cover and simmer without stirring 10 minutes.
Stir in asparagus,Canadian Bacon and basil.
Cover and simmer without stirring 8-10 minutes or until rice is tender and chicken is no longer pink in the center.
Remove from the heat.
Stir in cheese. Season with salt and pepper to taste. Serve.
TES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
tablespoons butter.
Add chicken and cook over medium heat
Cut chicken into 1-inch chunks; season
ice is tender. Meanwhile, cut chicken into bite-size pieces; set
large pan. Add the chicken and heat until just cooked
ablespoons of Oil and fry chicken till slightly undercooked. While frying
an over medium heat. Slice chicken breast in half widthwise and
stir well and add the chicken. If dry add another 1
In large skillet, melt 2 tablespoons butter and brown chicken pieces over medium heat.
Remove chicken from skillet.
Add remaining butter, rice and garlic to skillet and cook, stirring constantly, until rice is lightly browned, about 5 minutes.
Add onion; continue cooking, stirring occasionally, about 2 minutes. Stir in chicken broth and basil.
Bring to a boil, cover and simmer about 15 minutes.
Gently stir in chicken and simmer until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve.