Spinach Wrapped Chicken with Lemon Risotto and Feta Cheese Salsa Verde

Total Time:
2 hr 15 min
Prep:
1 hr 15 min
Inactive:
15 min
Cook:
45 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Salt Vermouth Onion Broth:
  • 3 onions, halved
  • 1 bottle vermouth
  • 2 bay leaves
  • A couple sprigs fresh thyme
  • Salt
  • Chicken:
  • 1 bag spinach leaves
  • 4 boneless skinless chicken breasts
  • Salt
  • 1 1/2 lemons, juiced
  • Feta Cheese Salsa Verde:
  • 1 cup spinach
  • 1 cup fresh basil leaves
  • 1 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh mint leaves
  • 1 shallot
  • 2 cups extra-virgin olive oil
  • 2 lemons, zested and juiced
  • 4 ounces feta cheese
  • Salt
  • Lemon Risotto:
  • 1 onion, chopped
  • 1 leek, chopped
  • 1 cup aborio rice
  • 1/2 bottle white wine
  • 8 cups chicken stock
  • 2 tablespoons butter
  • 1 cup grated Parmesan
  • 2 lemons, zested
  • Salt
Directions

For the vermouth onion broth: Sear the onions in a large pot over medium-high heat. Add in 8 cups water, the vermouth, bay leaves, thyme and some salt, and bring to boil for 20 minutes. Hold hot for the chicken.

For the chicken: On a sheet of plastic wrap, make 4 rows of spinach leaves. Sprinkle the chicken breasts with salt and place 1 breast in the center of each spinach row. Carefully roll the chicken in the spinach by folding over the plastic wrap. Roll tightly and fold under, sealing the plastic wrap around the chicken. Repeat for all chicken breasts. When wrapped, place in the vermouth and onion broth, bring to a simmer and cook for 10 to 12 minutes. Add the lemon juice and reserve.

For the feta salsa verde: In a food processor, place the spinach, herbs, shallot and 1 cup of the olive oil. Pulse until rough puree. Do not over blend. Place the salsa in a bowl, grate in the lemon zest, add the remaining 1 cup oil, crumble in the feta and mix well. Season with salt and allow to meld for 15 minutes. Adjust seasonings with lemon juice and zest.

For the risotto: In a heavy-bottomed pan over high heat, saute the chopped leeks and onions until translucent. Add in the arborio rice and saute for a couple minutes. Add in a couple of cups of wine and stir frequently. Once the wine has evaporated, add in the chicken stock 1 cup at a time, stirring frequently while the rice absorbs the liquid and begins to cook through. Keep adding stock as the liquid is absorbed.

When the rice has cooked thoroughly, add in the butter, cheese and lemon zest and stir until it reaches a creamy consistency. Season with salt.

Remove the plastic wrap from the chicken and slice to serve.

Plate and eat me fast!

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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