INGREDIENTS

INSTRUCTIONS

Preheat grill on a high setting
1 Melt half the butter in a large saute pan. Finely slice the onion
and fry until softened. Add the rice and stir-fry for 1-2 minutes.
Melt the remaining butter in a frying pan. Slice the chicken breast
into thin strips and cook.
2 Mix the wine and stock, and add 1/3 of the liquid to the rice. Cook
gently until absorbed and gradually add the rest. Leave to simmer
until all the liquid has been absorbed.
3 Place the bacon on a baking sheet. Keeping the tomatoes attached to
their stalk, place on the other half of the tray next to the bacon.
4 Drizzle with olive oil and sprinkle with rock salt. Grill for 4-5
minutes. Slice the mushrooms.
5 Trim the asparagus and slice in half. Add both to the pan of
chicken and stir fry.
6 Finely chop 2 tbsp parsley. Add to the pan with the chicken. Cut the
lemon in half and squeeze. Add to the pan, mix well and leave on a
low heat until ready to serve.
7 Remove the tomatoes and bacon from the grill. Leave the bacon to
cool on a plate. Finely grate the Parmesan. Break or cut the bacon
into small pieces.
8 Stir the cheese into the rice and add the contents of the frying
pan. Mix well and serve. Garnish with the crispy bacon and some fresh
parsley.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Exercise daily — walk with the Lord.”