Crispy Bacon-Wrapped Chicken with Three Cheese Creamy Risotto and Arugula Fennel Salad

Name: Crispy Bacon-Wrapped Chicken with Three Cheese Creamy Risotto and Arugula Fennel Salad
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 315 milliliters Arborio rice, 9-ounces; 473 milliliters baby arugula, 2 ounces, trimmed and washed; 16 slices bacon, not thick cut, from 16-ounce package; 1 dry bay leaf; 1 Tbsp butter; 2 Tbsps cold butter, diced; 237 milliliters chicken stock; 710 milliliters chicken stock, heated; 1 small fennel bulb, thinly sliced, 1 1/2 cups; 1 bunch Small fresh basil; 59 milliliters fresh basil leaves, thinly sliced; 1 bottle light-bodied dry red wine, such as Pinot Noir or Beaujolais; 2 cloves garlic, roughly chopped; 3 cloves garlic, minced; 28 grams goat cheese; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps mascarpone cheese, 1 1/2-ounces; 2 Tbsps freshly squeezed Meyer lemon juice; 1 Tbsp olive oil; 1 Tbsp extra-virgin olive oil; 2 Tbsps olive oil; 473 milliliters (1/4-inch) thick slices pancetta, 4 3/4-ounces, diced; 59 milliliters grated Parmesan cheese, 1-ounce; 4 servings Salt and freshly ground black pepper; 1 shallot, finely chopped; 2 shallots, sliced; 4 boneless, skinless chicken breast halves, about 1 pound, preferably organic, trimmed and squared off a bit; 118 milliliters white wine

The recipe Crispy Bacon-Wrapped Chicken with Three Cheese Creamy Risotto and Arugula Fennel Salad could satisfy your Mediterranean craving in around 1 hour and 30 minutes. This recipe covers 40% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 1353 calories, 53g of protein, and 73g of fat per serving. This recipe serves 4. Head to the store and pick up light-bodied wine, parmesan cheese, meyer lemon juice, and a few other things to make it today.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

In a medium saucepot, over medium heat, combine the wine, shallots, and garlic and bring to a simmer.

Ingredients you will need

Shallot

Garlic

Wine

Equipment you will use

Pot

Add the basil, cloves, and bay leaf, and let simmer until the liquid is reduced to about 1 cup. When reduced, add the chicken stock, and continue to simmer until reduced by half. Strain into another sauce pan and stir in the butter. Season the mixture with salt, and pepper, to taste. Keep warm.

Ingredients you will need

Chicken Stock

Bay Leaves

Butter

Clove

Pepper

Basil

Sauce

Salt

Equipment you will use

Sauce Pan

Season the chicken lightly with salt, and pepper, to taste.

Ingredients you will need

Whole Chicken

Pepper

Salt

Lay 4 slices of bacon crosswise on a cutting board with the slices slightly overlapping. Put a chicken breast on top of the bacon. Bring the bacon slices up and around the chicken so the entire breast is wrapped. Repeat with the remaining chicken breasts and bacon.

Ingredients you will need

Chicken Breast

Bacon

Whole Chicken

Equipment you will use

Cutting Board

In a large oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Get the pan and oil hot, and then add the bacon-wrapped chicken and cook until the bacon is crispy on both sides, about 8 minutes per side.

Ingredients you will need

Olive Oil

Whole Chicken

Bacon

Cooking Oil

Equipment you will use

Frying Pan

Oven

Transfer the pan to the oven and bake, until the chicken is cooked through, about 15 to 18 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Frying Pan

Whisk together the lemon juice and olive oil. Season the salad with salt, and pepper, to taste.

Ingredients you will need

Lemon Juice

Olive Oil

Pepper

Salt

Equipment you will use

Whisk

Put the arugula and fennel into a large bowl and toss until well coated.

Ingredients you will need

Arugula

Fennel

Equipment you will use

Bowl

Scoop some risotto nicely into the center or each plate, making sure it has some height so the chicken can stand up.

Ingredients you will need

Whole Chicken

Cut the chicken on a bias and put on top of the risotto.

Ingredients you will need

Whole Chicken

Drizzle some of the red wine sauce around the plate and directly over the chicken. Top each plate with some arugula salad and serve.

Ingredients you will need

Red Wine

Arugula

Whole Chicken

Sauce

Serving suggestion: Three Cheese Creamy Risotto, recipe follows.

Ingredients you will need

Cheese

Heat a large pot (wider is better than taller) over medium heat and add the olive oil and pancetta. Cook the pancetta until it begins to crisp, and then add the garlic and shallots. Cook the shallots and garlic until they begin to brown in color.

Ingredients you will need

Olive Oil

Pancetta

Shallot

Garlic

Equipment you will use

Pot

Add the rice and stir well to coat. Cook the rice for 1 minute.

Ingredients you will need

Rice

Add wine and stir well. Stir the rice until the wine is almost completely absorbed.

Ingredients you will need

Rice

Wine

Add in some chicken stock until rice is just covered and stir again until the stock is absorbed into the rice. Continue to gradually add the stock, stirring well after each addition, until the rice is cooked through, but still has a bite. You may not use all of the stock.

Ingredients you will need

Stock

Rice

When rice is cooked, stir in the cheeses and basil.

Ingredients you will need

Basil

Rice

Remove from heat and stir in the butter. Season with salt, and pepper, to taste. The risotto should be smooth, creamy, rich, and delicious.

Ingredients you will need

Butter

Pepper

Salt

Equipment

Ingredients

Servings:

315milliliters

Arborio rice, 9-ounces 473milliliters

baby arugula, 2 ounces, trimmed and washed 16slices

bacon, not thick cut, from 16-ounce package 1

dry bay leaf 1Tbsp

butter 2Tbsps

cold butter, diced 237milliliters

chicken stock 710milliliters

chicken stock, heated 1small

fennel bulb, thinly sliced, 1 1/2 cups 1bunch

Small fresh basil 59milliliters

fresh basil leaves, thinly sliced 1bottle

light-bodied dry red wine, such as Pinot Noir or Beaujolais 2cloves

garlic, roughly chopped 3cloves

garlic, minced 28grams

goat cheese 4servings

Kosher salt and freshly ground black pepper 2Tbsps

mascarpone cheese, 1 1/2-ounces 2Tbsps

freshly squeezed Meyer lemon juice 1Tbsp

olive oil 1Tbsp

extra-virgin olive oil 2Tbsps

olive oil 473milliliters

(1/4-inch) thick slices pancetta, 4 3/4-ounces, diced 59milliliters

grated Parmesan cheese, 1-ounce 4servings

Salt and freshly ground black pepper 1

shallot, finely chopped 2

shallots, sliced 4

boneless, skinless chicken breast halves, about 1 pound, preferably organic, trimmed and squared off a bit 118milliliters

white wine

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Spalletti Chianti Reserve Poggio Reale. Reviewers quite like it with a 5 out of 5 star rating and a price of about 23 dollars per bottle.