Tomato Risotto with Lemon Ricotta Stuffed Chicken Breast
TM6 TM5

Tomato Risotto with Lemon Ricotta Stuffed Chicken Breast

4.5 (65 ratings)

Ingredients

Ricotta Stuffed Chicken

  • 40 g Parmesan cheese, cut in pieces (2 cm)
  • 15 g fresh flat-leaf parsley, cut in pieces
  • 15 g fresh mint, cut in pieces
  • 1 Tbsp lemon zest
  • 200 g ricotta cheese, chilled
  • 1 tsp fine sea salt
  • 1 tsp ground black pepper
  • 6 chicken breasts, skinless, halved horizontally

Tomato Risotto

  • 1 shallot, halved
  • 1 garlic clove
  • 15 g fresh flat-leaf parsley, cut in pieces
  • 40 g olive oil
  • 300 g risotto rice
  • 200 g ripe tomatoes, quartered
  • 60 g dry white wine
  • 20 g tomato purée
  • 500 g water
  • 1 vegetable stock cube (for 0.5 l), crumbled
    or 1 heaped tsp vegetable stock paste, homemade
  • ½ tsp fine sea salt
  • ¼ tsp ground black pepper
  • 30 g unsalted butter, diced

Nutrition
per 1 portion
Calories
2392 kJ / 569 kcal
Protein
52 g
Carbohydrates
43 g
Fat
20 g
Fiber
1.5 g

Like what you see? This recipe and more than 97 000 others are waiting for you!

Sign up for free

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes