Caramelized lemon halves add a splash of smoky, mellow lemon flavor to this satisfying main dish.
Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer. Season both sides with salt and black pepper. Lightly spray (12-in.) Skillet with oil using Kitchen Spritzer; heat over medium-high heat 1-3 minutes or until shimmering. Arrange chicken and lemon halves, cut sides down, in Skillet; cook 6-8 minutes or until chicken is no longer pink, turning chicken once (do not turn lemon halves). Remove chicken and lemon from Skillet. Cool slightly; slice chicken into 1/2-inch pieces using Chef's Knife and set aside.
Add rice; juice caramelized lemon halves into Skillet using Citrus Press. Cook and stir 3-4 minutes or until juice is completely absorbed into rice. Cut carrot into julienne strips using Julienne Peeler. Slice zucchini using Crinkle Cutter. Seed tomatoes; dice using Utility Knife. Add vegetables and 2 cups of the broth to Skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth is slightly thickened. Stir in chicken; cook until heated through.
Remove risotto from heat. Add Asiago cheese and basil; stir until cheese is melted and sauce is thickened (adjust sauce consistency with additional broth, if necessary). Stir in mascarpone cheese, if desired. Serve with Asiago Crisps, if desired.
U.S. Nutrients per serving: Calories 260, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 40 mg, Carbohydrate 31 g, Protein 19 g, Sodium 790 mg, Fiber 2 g
If desired 3 cups hot cooked converted rice prepared in the Rice Cooker Plus can be substituted for the pre-cooked rice. For best flavor, prepare rice with chicken broth instead of water.
Marscarpone cheese is a rich Italian-style cream cheese that has a slightly sweet flavor. It can be found in ethnic grocery stores and large grocery stores.
There was an error loading the Component. Please try again later.
You will not be connected to a party or Consultant.
You will not be connected to a party.