Chicken Parmesan (or Mozzarella) Risotto

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I found this recipe on a website called SparkPeople.com. I used mozzarella instead of the Parmesan. It was delicious!!

3 Boneless, skinless chicken breast
Butter, unsalted, 2 tbsp
Salt, 1 tsp
Pepper, black, 1/4 tsp
Chicken Broth, 6 cup
Olive Oil, 1 tbsp
Onions, raw, 1/2 cup, chopped
Uncle Ben’s Instant Whole Grain Brown Rice, 1.5 cup
*Kraft Mozzarella Finely shredded Part Skim cheese, 1.25 cup
Milk, nonfat, 2/3 cup
Butter, unsalted, 1/3 cup, melted

Bring stock to simmer in seperate pan for later use.
Heat butter over medium heat.
Add chicken 1/4 teaspoon of salt and all the pepper.   Cook until just done and remove from pan.
Add olive oil over low heat add onion and cook stirring until translucent.
Add rice stir until opaque.
Add 1/2 c broth and remaining salt;  cook until absorbed.  Maintain heat so the pot is bubbling gently.
Continue cooking until rice is tender around 20 minutes.
Mix milk and 1/3 cup butter.
Stir in chicken, cheese, milk and butter mixture,  and parsley.
Heat through and serve with additional mozzarella cheese for on top.
Makes 7 1 cup servings

Servings Per Recipe: 7
Amount Per Serving
Calories: 417.7
Total Fat: 21.7 g
Cholesterol: 104.3 mg
Sodium: 1,909.9 mg
Total Carbs: 19.9 g
Dietary Fiber: 1.1 g
Protein: 40.6 g

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