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🍽️ Crispy Chicken Breast in Bacon Wrap with Risotto

730 kcal · 30 min · 4 servings

Crispy Chicken Breast in Bacon Wrap with Risotto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the garlic clove and slice it into thin pieces.
  2. 2. Wash the spring onions and cut them into thin rings.
  3. 3. Heat olive oil in a pot over medium heat.
  4. 4. Add the garlic and rice to the hot oil and sauté them for about two minutes.
  5. 5. Deglaze the mixture with wine.
  6. 6. Let the rice cook for about twenty minutes over low to medium heat.
  7. 7. Stir occasionally and add broth gradually so that the rice is always slightly covered.
  8. 8. Rinse the chicken breast fillets under running water and pat them dry.
  9. 9. Season the fillets with pepper.
  10. 10. Wrap the bacon strips around the seasoned fillets.
  11. 11. Place the fillets in the basket of the air fryer.
  12. 12. Cook the fillets at 170 degrees Celsius for about eight minutes.
  13. 13. Turn the fillets and cook them for another three minutes at the same temperature.
  14. 14. Let the fillets rest covered for about three minutes.
  15. 15. Grate the Parmesan cheese finely.
  16. 16. Wash the basil and pluck the leaves off.
  17. 17. Stir the spring onion rings, the drained meat juice, and half of the Parmesan into the risotto.
  18. 18. Season the risotto finally with salt and pepper.
  19. 19. Plate the risotto.
  20. 20. Drizzle the risotto with pesto.
  21. 21. Sprinkle it with the remaining Parmesan.
  22. 22. Slice the chicken breast fillets into thick slices.
  23. 23. Place the meat slices on top of the risotto.
  24. 24. Garnish the dish with the basil leaves.

Nutrition per serving