Southwestern-style broiled chicken breasts are partially sliced and fanned out atop black bean risotto with a drizzle or warm salsa.

Chicken Fans with Black Bean Risotto

4 boneless, skinless chicken breast halves
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
Black Bean Risotto (recipe follows)
1 cup prepared salsa, warmed
1/2 cup finely shredded Colby Jack cheese
Cilantro sprigs

1. Brush chicken on all sides with lime juice. Sprinkle with chili powder and cumin and place on broiler pan. Broil about 6 inches from heat about 5 minutes on each side or until fork can be inserted in chicken with ease.
2. To serve, divide Black Bean Risotto among 4 individual serving plates. Thinly slice chicken 3/4 way through and place on top of risotto, fanning out slices. Spoon salsa across center of chicken and sprinkle with cheese. Garnish with cilantro sprigs.

Makes 4 servings.

Black Bean Risotto: In medium saucepan over medium heat, melt 1 tablespoon butter. Add 1/2 cup Arborio rice and sauté 1 minute. Add 1/4 cup dry white wine and cook, stirring, until liquid is absorbed. In small saucepan, warm 2 cups reduced sodium chicken broth; add to rice, 1/2 cup at a time, stirring after each addition, until moisture is almost absorbed. Remove from heat and stir in 1/2 cup drained canned black beans, 1/4 cup shredded Colby Jack cheese, 2 teaspoons chopped cilantro, 1 tablespoon butter, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Recipe provided courtesy of the National Chicken Council. Used with permission.