Baked Tomato Basil Chicken with Sweet Corn Risotto

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Swim practice has me craving ALL. THE. CARBZ.

I never noticed just how much truth there was to the whole “energy” thing until now.

So it’s a good thing, I guess, that I made this dish this week.

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Not that any of it lasted all week. Nope. 

We put it all away rather quickly.

Because it’s SO GOOD. It has corn. And for the fifteen millionth time, it’s going away
SO EAT IT ALL NOW.

Sorry I’m so scatterbrained and yelling so much.

It’s Friday and I’m just excited. #LAYBAday

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So anyway. Chicken. Risotto.

The marinade for this chicken is so light and fresh-tasting:
tomatoes, bell pepper, basil.
It’s so clean and crisp and SUMMER DON’T GO.

Paired with the risotto with corn (and yay more basil!), it’s so much yum on one plate.

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This was my first time making risotto (shocker, right?),
and there is a lot (LOT) of stirring involved in the process.

The texture, the flavor… it’s worth every. single. second.

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Be right back. I need carbs.

Baked Tomato Basil Chicken with Sweet Corn Risotto
serves 6
Ingredients
Baked Chicken:
6 4-oz. chicken breasts
1 roma tomato, seeded
1/2 bell pepper
6 basil leaves
1 clove garlic, minced
scant 1/2 cup water
juice of 1/2 a lemon
plenty of salt and pepper
Risotto (adapted from Oxmoor House)
1 cup arborio rice
32-ounce container chicken broth
1 cup sweet corn
3/4 of a sweet onion, chopped
1/2 cup dry white wine
1/2 cup freshly grated parmesan cheese 
1/2 tablespoon olive oil
1 tablespoon light butter
2 tablespoons basil, chopped
salt and pepper

1. For the chicken: add all ingredients except chicken to a food processor and pulse until combined. Marinate chicken for 2-8 hours. When ready to be cooked, preheat the oven to 350. Place chicken in a baking dish and bake for 15-20 minutes or until cooked throughout.
2. For the risotto: Bring chicken broth to a simmer (not a boil). In a dutch oven, saute onion in olive oil and melted butter for 2 minutes or until soft.
3. Add in rice. Stir constantly for one minute. Stir in wine, and stir constantly for 1-2 minutes or until evaporated. Add in broth, one up at a time, and stir constantly until evaporated. Continue this until all broth is used and remove from heat. This will take about 15 minutes.
4. Stir in corn, basil, salt, and pepper. Grate in cheese and stir. Sprinkle on extra cheese, if desired, and serve warm with chicken.

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Happy Friday! :)

MC

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