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Ingredients

Oven Roasted Chicken

  • 1 Chicken Supreme

  • 1 tbsp Montreal Spice

  • 1 tbsp Vegtable Oil

  • 1 Shot, White Wine

  • 1 tsp Oregano

  • 1 tsp Parsley

  • 1/4 tsp Paprika

  • Salt & Pepper

Sundried Tomato Risotto

  • 1 Cup Carnaroli Rice or (Arborio)

  • 1/2 Cup Water

  • 2 Cups Chicken Broth

  • 6 Sundired Tomatoes, Chopped

  • 1/2 Cup Finely Chopped Scallions

  • 1 Clave Garlic, Minced

  • 2 tbsp Olive Oil

  • 1/4 Cup Grated Parmesan Cheese

  • Salt & Pepper

Vegtables

  • 1/2 Carrot, Peeled & Chopped

  • 2 Brussel Sprouts 

  • 1/3 Cup Prosciutto, Sliced & Diced

  • 2 Basil Leaves

  • Salt & Pepper

How To Prepare

Oven Roasted Chicken & Vegetables

  1. On a baking pan, rub chicken with all the ingredients and cook in the oven for 60 minutes at 375F

  2. Blanch carrots for 5 minutes or until tender

  3. Sauté carrots and brussel sprouts for 2-3 minutes and season with salt/pepper

  4. Add prosciutto and mix

 

Sundried Tomato Risotto

  1. In a pot, simmer the tomatoes with water for 2 minutes than drain and chop

  2. In the same pot add the chicken stock and bring to a simmering boil

  3. In a frying pan add oil and cook the onions and garlic until translucent

  4. Add rice and stir in tomatoes

  5. Add 1/2 cup for stock in the rice and cook until rice absorbs the liquid. Then repeat 3 more times

  6. Rice should be tender but al dente when finished (approximately 20 minutes)

  7. Mix in cheese when finished

  8. Add rice to plate, place sliced chicken on top with a little extra broth on top and garnish with basil

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