Wednesday, August 17, 2011
Chicken and Veggie Risotto Bake
I like rice. I love risotto. I enjoy making risotto and do so often when I it’s cool outside. For some reason I make it a lot less in the summer. Until now…as part of the Taste Maker program through Food Buzz I received four bags of Steamfresh Chef’s Favorites from Birdseye. I was excited to open box to take a look at these new flavors of steamer bags. All four varieties sounded awesome and I truly had a hard time deciding which I would use for a post. For this dish I chose the Primavera Vegetable Risotto. It has carrots and peas in a creamy Parmesan sauce. I chose to add some green beans, just to add a little more veggies in the mix.
I’m a fan of from-scratch cooking but sometimes a little help from the store is a much-needed and much-welcomed change of pace. Even with help from the store, I like to jazz it up a bit. I sort of made this into a “chicken and rice casserole” if you will. If you are my family member and reading this, you know that I’ve always loved chicken and rice casserole. I still love chicken and rice casserole. Here is my grown-up, healthified (is that a word?) version of one of my childhood favorites:
Chicken and Veggie Risotto Bake Recipe
as shown, the recipe serves 2 but could easily be doubled
1 bag Birdseye Vegetable Primavera Risotto
2 (6-ounce) boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup green beans
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 Tbs. shredded mozzarella cheese
1 tsp. olive oil
1 tsp. thyme
Salt and pepper to taste
Follow the instructions on the back of the Birdseye steamer back to cook the risotto.
Meanwhile, heat olive oil in a large skillet. Add the chicken to the hot oil and season with salt, pepper and thyme. Cook over medium-high heat, 6-7 minutes until done. Remove the cooked chicken from the skillet.
Heat your oven to 350 degrees. Spray the bottom and sides of a 9-inch round casserole dish or two smaller ramekins. Empty the steamer bag into the dish and mix in the chicken and green beans. In a small bowl, mix the panko with the Parmesan cheese and sprinkle the mixture over the top. Bake at 350 for 7-8 minutes, until the cheese is melty. Turn the broiler on and continue to bake until the topping is golden brown. Watch carefully so that the panko doesn’t burn.
Remove and enjoy. I think this would also be really great with some peppers and onions sautéed with the chicken.