Recipes
Pesto Chicken Skewers with Lemon Risotto
Heartwarming pesto and char-grill chicken dinner. The perfect dish for entertaining.
Serves 4.
Ingredients:
- Char-Grill Natural Chicken Breast 800 serve
- Bamboo skewers 4 ea
- Pesto sauce 40ml
- Lemon risotto 600g
- Oil Tuscan blend 40ml
- Parmesan 20g
- Continental parsley 12 pieces
Method:
- Soak bamboo skewers in water for 10 minutes
- Dice the Char-Grilled Natural Chicken Breast
- Skewer the chicken breast and marinate it in pesto and oil
- Allow to sit for at least one hour
- Pan fry or grill for 4 minutes turning every 1 minute
- Heat risotto, serve in the centre of plate, top with the chicken skewers
Serving suggestions
Garnish with parmesan cheese and continental parsley
Lemon Risotto with Thyme
Ingredients:
- Arborio rice 320g
- Chicken stock 1200ml
- Onions peeled 320g
- Thyme 12 pieces
- Olive oil 40ml
- Lemons 1 ea
- Garlic peeled 40g
- Parmesan 200g
- Salt and pepper mix 20g
- Butter 80g
Method:
- Heat the chicken stock
- Fry the finely chopped onions and garlic in the butter, then add the rice
- Add the chicken stock a little at a time
- When stock is all added stir in the thyme, juice and rind from the lemon
- When rice is cooked, add olive oil, parmesan cheese and season to taste
Cook time:
20 mins
