chicken fans with black bean risotto

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


  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. 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.


Dorisbaby22 01:56, 24 Aug 2015

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