Martin Bros. Recipes

Chicken Pancetta with Pesto, Risotto & Lemon Pepper Asparagus

Keywords: Poultry

Added: April 08, 2019


1 each —Tyson Boneless Skinless Chicken Breast – 6 oz (970420)

1-1/2 oz —Smithfield Farmland Carando® Pancetta (955350), chopped

2 tsp —Armanino Basil Pesto (966460)

As needed —Salt

As needed —Pepper

PREP | Preheat oven to 375°F. Lightly pound out chicken to approximately 6 inches wide. Spread pesto onto chicken. Place pancetta in center and fold. Season with salt and pepper. Bake until internal temperature reaches 165°F.



1-1/2 cups —Roland Arborio Rice (471001)

1 cup —Bix Diced Yellow Onion (380546)

2 Tbsp —Wholesale Minced Garlic (391021)

2 Tbsp —Roland Pomace Olive Oil (620390)

1/2-3/4 cup White Wine

4-5 cups —Custom Culinary® Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900)

1 cup —Schreiber Grated Parmesan Cheese (430201)

As needed —Pepper

PREP | In a sauce pan over medium heat, heat oil. Add onion. Sauté until onion starts to brown slightly. Add rice. Continue to sauté for approximately 1-2 minutes. Add garlic. Cook for an additional minute. Add wine and 4 cups chicken stock. Continue to simmer on low until liquid is absorbed and rice is tender, approximately 20-30 minutes. Add more chicken stock if rice is too stiff. Add parmesan cheese. Season with black pepper.

YIELD | 6-8



5 oz —Wholesale Asparagus Spears (360050), trimmed

As needed —McCormick Lemon & Pepper Seasoning Salt (472701)

As needed —Butter

PREP | Steam or grill asparagus. Season. Brush with butter.

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