Number of Servings: 6
Prep to Serve: 1 hr 15 min (30 minutes active)
2 chicken breast halves
2 T butter
4 c chicken broth
2 c uncooked Arborio rice (short-grain)
½ small onion, diced
1 t salt
1 (8oz) pkg fresh mozzarella, cut into ½-inch cubes
12 cherry tomatoes, halved
¼ c fresh basil, snipped
Preheat oven to 350 F. Place chicken breast in a greased baking dish and bake in oven for 45 minutes or until done through. Meanwhile, in a large soup pot, add butter, chicken broth, rice, onion and salt. Bring to boil; reduce heat to simmer and cook, uncovered, 45 minutes or until all liquid is absorbed. Cut chicken into bit-sized pieces. Stir chicken, mozzarella and tomatoes into the rice. Stir in basil. Serve with Parmesan cheese for sprinkling on top.
Notes: To make vegetarian, omit chicken and use vegetable broth instead of chicken broth.
Submitted: Mindy Brooks, from Southern Living Magazine