WPL Roasted, Stuffed Chicken Breast

"Chicken Breast with Feta Cheese & Red Peppers atop Mushroom Risotto with fresh Butternut Squash"
Chicken Breasts

Chicken Breasts, large
Feta Cheese
Calamata Olives
Sour Cream
Red Peppers
Mushroom Risotto

Arborio Rice
Butter, Whole, Unsalted
1/2 onion, diced
Diced mushrooms, any kind
White Wine
Chicken Stock
Parmesan Cheese
Butternut Squash

Diced Butternut Squash
Oil (Soybean or Pomace)
Chicken Mix feta, olives, sour cream and peppers, cut chicken breasts and stuff with mixture. Season breast with salt and dredge in flour. Sear in a pan of oil. Finish in 350 degree oven, about 20 minutes.
Risotto Saute the onions in alot of butter, half pound or so. Add the mushrooms, saute until soft. Add wine (1/4 cup). Cook off until there is no alcohol smell. Parch the rice;; toss the rice dry in the butter until it crackles first. Add the chicken stock a little at a time as the rice soaks it up, until the liquid added is three times the amount of rice and the rice is soft but chewy. Parmesan cheese mixed in to flavor. Season and serve hot.
Butternut Squash Place the squash on a papered sheet pan. Shake salt all over. Cover in oil, then honey. Bake for 45 minutes, uncovered in 350 degree oven for 45 minutes.

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