Chicken Spedini with Creamy Risotto
2 Tbs. Basil
2 Tbs. Marjoram
2 Tbs. Oregano
2 Tbs. Coriander
2 Tbs. Thyme
2 Tbs. Rosemary
2 Tbs. Savory
1 tsp Red Pepper Flakes
Grind Process or Place in Blender.
2 Boneless Skinless Chicken Breasts
4 Cubes of Asiago Cheese
1 Cup of Bread Crumbs
¼ Cup of Grated Parmesan
1 tsp Italian Spice
1/2 Red Pepper Sliced
Preheat oven to 350˚
In a small bowl whisk egg, in a separate small bowl combine breadcrumbs, parmesan, and seasoning and mix.
Place each Breast in a plastic bag, or saran wrap pocket, and pound until flat. Cut each breast in half length wise. You should have four long flat strips of chicken. Place one cheese cube on the end of a strip and roll breast around the cube. Secure closed with a toothpick. Continue with remaining strips.
Coat each roll in egg mixture and then roll in breading, press breading into each roll making sure to coat each roll completely.
Heat a small nonstick pan coated heavily with olive oil to medium heat. Sautee red pepper slices, move aside and place all four rolls in pan, allow each to brown on all sides, about 1-2 minutes on each side. Transfer rolls and peppers to a baking dish, Bake for 20 minutes.
1 Cup Parboiled Rice Uncooked
3 cups Liquid (Water, Chicken Broth or Chicken stock)
(I use bouillon cubes or stock (best), which ever I have)
½ Chopped Red Pepper
1 Tbs. Butter or Margarine
3 Tbs. Heavy Cream or Milk
1 Cup Shredded Asiago
1 Handful Parsley Chopped
In crock pot and first 4 ingredients cook on high for 30 minutes or until rice is tender… depends on pot. If you are cooking on stove top, bring to boil and then let simmer covered for 30 minutes. When rice is finished stir in last 3 ingredients and let sit until combined.
Variations** Don’t like Asiago, use mozzarella! Either way, buy a block, chop up how many cubes you need, and then shred the rest. Serve with Marinara. Use Italian bread Crumbs if you don’t have any seasoning. For healthy variations, use skim milk or no milk at all in Risotto.