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
- 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.
- 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.
