4 boneless, skinless chicken breasts
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
Black Bean Risotto:
1 tablespoon butter
1/2 cup Arborio rice
1/4 cup dry white wine
2 cups reduced sodium chicken broth, warmed
1/2 cup canned black beans, drained
1/4 cup shredded Colby Jack cheese
2 teaspoons chopped cilantro
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup prepared salsa, warmed
1/2 cup finely shredded Colby Jack cheese
cilantro sprigs for garnish, optional


1. Prepare Chicken: Preheat broiler. 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.
2. Meanwhile, prepare Black Bean Risotto: In medium saucepan, melt butter over medium heat. Add Arborio rice and saute 1 minute. Add wine and cook, stirring, until liquid is absorbed. Add chicken broth, 1/2 cup at a time, stirring after each addition, until moisture is almost absorbed.
3. Remove from heat and stir in black beans, 1/4 cup Jack cheese, cilantro, butter, salt and pepper.
4. 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 if desired with cilantro sprigs.

Risotto is an Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been saut´┐Żed in butter. The mixture is stirred continually while it cooks until all the liquid is absorbed. This labor-intensive technique results in rice that is delectably creamy while the grains remain separate and firm.

Chicken Fans with Black Bean Risotto
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