Rosemary Chicken on Pea and Bacon Risotto

Stir in the boiled water for the risotto (see pantry for amount) and Knorr chicken stock pot. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

While the risotto bakes, sandwich each chicken breast between two pieces of baking paper or cling film.

Pop onto a board, then give it a bash with the bottom of a saucepan or rolling pin until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Pop the chicken into a bowl with the dried rosemary, remaining garlic and a drizzle of oil. Season with salt and pepper, then mix well.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.

When the risotto is cooked, remove it from the oven and mix in the peas, butter (see pantry for amount) and hard Italian style cheese.

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.