Summer Chicken Risotto Recipe

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Happy Memorial Day Weekend! This is, without a doubt, one of my favorite weekends of the year. It feels like it is the official beginning of summer, and with that come lots of fresh, delicious ingredients that are at their best this time of year.  Here is a simple recipe for a delicious chicken and rice recipe with lots of gooey fresh mozzarella, and plenty of sweet tomatoes. I saw this recipe somewhere a few years ago, and I’m sure I have completely changed it since. This is basically just a simple summer dish that anyone can enjoy. It is as easy to make as it is delicious, and I will take you through it step by step.

You Will Need:

2 Tbsp Butter

2 1/2 Cup Chicken Broth

1 Cup Uncooked White Long Grain Rice

1/2 Onion, Chopped

1 Clove Garlic, Minced

2 Cups Cubed Boneless Skinless Chicken Breasts, Raw

16 Oz Cubed Fresh Mozzarella

1 1/2 Cup Cherry tomatoes, halved

1/4 Cup Fresh Shredded Basil

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Tomatoes, Onions, Mozzarella, Chicken, Rice, and Broth

Directions:

1.) Pre-heat oven to 400 Degrees Fahrenheit. Cut butter into several slices and place on the bottom of a 9×13 inch glass pan. Melt Butter in oven.

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2.) In the pan, add the rice, chicken broth, onion, and garlic. Sprinkle salt and freshly ground pepper over top, and stir so ingredients are equally distributed. Cover with aluminum foil and bake 35 minutes.

IMG_4212It’s not looking so hot at this point, but it gets better, I swear!

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Grinding that peppah!

3.) After baking, remove from oven, and add Mozzerella and chicken. Bake for an additional 5-10 Minutes, until the cheese is nice and melted. Top with the fresh basil right before serving.

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Pretty sure fresh basil is the best thing on Earth.

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Aaaaand you’re done! Isn’t it beautiful?

I served it with fresh steamed green beans and crusty Italian Bread.

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The table looked so summery today, and what is better than fresh lilacs?

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