Lemon Chicken with Sun-Dried Tomatoes on Risotto

Ingredients

• 1 onion
• 1 jar ORYZA (Selection Bio Sun-Dried Tomatoes)
• 250 g ORYZA (Selection Risotto Rice Carnaroli)
• 100 ml White wine
• 800 ml poultry stock
• 4 chicken breast fillets (120 g each)
• 2 Garlic cloves
• 2 bunches kitchen herbs (40 g; rosemary, thyme, oregano)
• 1 Organic lemon
• Salt
• Pepper

Instructions

1. 1.

   For the risotto peel and finely chop the onion. Drain the sun-dried tomatoes and reserve the oil. In a pot heat 2 tbsp of that oil. Sauté the onion for 3 minutes over medium heat. Add the risotto rice and stir until the grains are translucent. Deglaze with 50 ml white wine, add stock, bring to a boil. Reduce heat and simmer gently for 18–20 minutes, stirring occasionally; the risotto should be creamy yet firm.

2. 2.

   Meanwhile pat the chicken breast fillets dry, season with salt and pepper. Peel and finely chop the garlic. Wash and shake off excess moisture from the herbs. Rinse the lemon under hot water, dry, grate zest, and slice into rounds.

3. 3.

   Heat 4 tbsp of the reserved oil in a skillet. Brown the chicken fillets over medium heat for about 5 minutes on each side until golden. Deglaze with remaining white wine. Transfer to an oven-safe dish with lemon slices, sun-dried tomatoes, chopped garlic, and herbs. Bake at 180 °C (fan 160 °C; gas: level 2–3) for 15 minutes.

4. 4.

   Season the risotto with salt and pepper, serve on plates, top with chicken fillets, herbs, tomatoes, and lemon slices, and enjoy.