Crispy Risotto Stuffed Chicken Breast – Ash's In The Kitchen

I had a couple cups of Butternut Squash Risotto leftover from last week’s school assignment and was looking for ways of using it up. Bam! Crispy Risotto Stuffed Chicken Breasts! It was a huge hit! 

4 large Chicken Breasts

2 cups leftover Risotto

½ cup Broccoli; chopped

¼ cup Mayonnaise 

1 Tablespoon Italian Herbs

Salt and Pepper to taste

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Breading:

1 ½ cups Italian Breadcrumbs

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

Salt and Pepper to taste

  1. Preheat oven to 400°F.
  2. In a medium bowl, combine the leftover risotto and broccoli.
  3. Season the chicken breasts with the salt, pepper and Italian herbs. Butterfly the chicken and use a spoon to stuff with the risotto mixture. 
  4. Place the stuffed breasts into a baking dish and spread the mayonnaise over top in an even layer. 
  5. In a bowl, combine the breading ingredients and sprinkle over the mayo. Spritz lightly with oil and bake for 40 minutes or until the internal temperature reaches 165°F. If the breading starts to get to dark, cover loosely with foil until finished cooking.
  6. Enjoy!

Looking for a side dish? Try one of these recipes!

Quick and Easy Italian Pasta Salad Garlic Parmesan Bubble Bread Sweet Onion Tomato Puff Pastry Pie Parmesan Herb Garlic Knots Cream Cheese Wild Rice Stuffed Mushrooms Air Fryer Parmesan Herb French Fries

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