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Risotto with Stuffed Italian Chicken Breasts
Prep Time:  10 minutes Cook Time:  45 minutes
Yield:  2 Servings
Notes: Listed ingredient measurements may need to be halved to fit smaller rice cookers.
Submitted by:  toddwess Directions

1    Preheat your rice on Sauté-The-Simmer for 3-5 minutes. Melt 1 tablespoon of butter in the inner pot and add the onions and garlic. Sauté until translucent.
2    Add in rice, stirring to completely cover in butter, adding more if needed. Add chicken stock and close the lid. The rice cooker will automatically switch to a simmer.
3    Toss together the mozzarella cheese, tomatoes and basil. Slice a pocket lengthwise into each chicken breast. Stuff the filling into each pocket, put in the Steam Tray and set inside the inner pot.
4    After 18 minutes have passed check the chicken for doneness and remove it from the rice cooker. Wrap in foil and set aside. When the cooking cycle ends stir the remaining 2 tablespoons of butter and the Parmesan cheese into the risotto.

Original recipe found here.
1/2 cup    diced onion
3 cloves    garlic, minced
2 cups    Arborio rice
6 cups    chicken stock
3-4 tbsp    butter
1 cup    Parmesan cheese
2    chicken breasts
2 oz    mozzarella cheese
1/2 med    tomato, diced
5-6    basil leaves, chopped