Recipes

Method

1. Pre-heat the oven to 190oC/ gas 5
2. Place the chicken onto a chopping board with the under side facing upwards.
3. Make a small cut into the middle of the breast about 5cm in length but not all the way through. Then turn the knife and cut across making a small pocket. Fill the pocket with the brie and tomatoes and place onto a plate.
4. Take a rasher of the bacon and with the back of your knife rub along the bacon to make it longer and thinner.
5. Now wrap each of the chicken breasts with the bacon and place onto a lightly oiled tray. Drizzle over a little more basil oil and bake for 20 minutes.
6. Meanwhile to make the risotto, gently cook the onion in the olive oil over a low heat for 5 minutes. Next add the garlic and mushroom and continue cooking for a further 2-3 minutes stirring every so often. Now add the risotto rice and continue cooking and stirring for 1 minute before adding the white wine. Once the wine has absorbed start adding the chicken stock a 100ml at a time stirring every so often and making sure the risotto doesn’t run dry.
7. When the rice is almost cooked add the peas and a little more stock if you need it and cook for 2 minutes. To finish the risotto add the parmesan cheese, parsley and if you like but not essential 20g of cold butter, stir and season to taste. To serve divide the risotto onto warmed plates, slice the chicken in half and arrange on top of the risotto and finish with a little drizzle of basil olive oil and serve to great applause!

This recipe has one or more red traffic lights. It’s fine to eat occasionally or as a treat.