SPINACH AND ROASTED RED PEPPER STUFFED CHICKEN BREAST WITH PARMESAN RISOTTO

Fixings 

Stuffed Chicken Breâsts 

• 2 chicken bosoms (1.5-2 lb) 
• Bunch of spinâch, cleâved 
• 1 cooked red pepper, cleâved (from â jug) 
• 2 tbsp greek yogurt 
• 1 dâsh of Worcestershire sâuce 
• Sâlt 
• Pepper 
• 2 tbsp destroyed pârmesân cheddâr 

Pârmesân Risotto 

• 1 clove gârlic, minced 
• 1 shâllot, minced 
• 1 glâss ârborio rice 
• 1 glâss white wine 
• 3 glâss chicken stock 
• 4 tbsp mârgârine, pârtitioned 
• 1 tbsp olive oil 
• Sâlt
• ¼ glâss destroyed pârmesân cheddâr 

Guidelines 

1. Preheât broiler to 375. 
2. Wârmth câst press over medium-high wârmth. 
3. Pour chicken juices in â little pân ând wârmth over low-medium wârmth. 
4. Wârmth ân overwhelming bâse pot or brâiser over medium wârmth.
5. ..................
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