Chicken Fans with Black Bean Risotto Recipe
Ingredients
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
Cooking Instructions
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.