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Spinach and Roasted Red Pepper Stuffed Chicken Breast with Parmesan Risotto

Jessica Wood
  • 60 minutes
  • Serves 4

INGREDIENTS

2

Chicken breasts (1.5-2 lb)

1 clove

Garlic

1

Shallot

1 handful

Spinach

3 cups

Chicken stock

1 dash

Worcestershire sauce

1 cup

Arborio rice

1

Pepper

1

Red pepper, roasted

2

Salt

1 tbsp

Olive oil

4 tbsp

Butter

2 tbsp

Greek yogurt

6 tbsp

Parmesan

1 cup

White wine