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Piquanté-stuffed chicken fillets with mushroom risotto

March 5, 2010 (Last Updated: January 11, 2019)

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Piquanté-stuffed chicken fillets with mushroom risotto

Serves: 6

Cooking Time: 1 hr 20 mins

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.