Roasted Chicken or Turkey to Die For!

Since we couldn't get a grass fed turkey, we chose to get 2 smaller chickens (8-9 pounds each) that were organic and fresh. We did two variations....

Note: These recipes were inspired by Food Network but have some modifications.

Ingredients:

Orange-Tea Bourbon Brine and Classic Herb Butter:

       Brine Ingredients:

• 2 quarts water
• Zest in wide strips and juice of 5 oranges
• 2 cups kosher salt
• 1 cup sugar
• 12 black tea bags
• 4 bay leaves
• 6 cloves
• 12 peppercorns
• 1 cup bourbon

        Butter Ingredients:

• 2 sticks softened butter
• 2 tbsp. chopped parsley, fresh
• 1 tbsp. dried sage and thyme (or fresh)
• 1 tsp. pepper
• 1/4 tsp. paprika
• 1/8 tsp. ground cloves

Juniper Brine and Rosemary-Lemon Butter:

        Brine Ingredients:

• 2 quarts water
• 2 cups kosher salt
• 1.5 cups brown sugar
• 2 tbsp. juniper berries
• 1 tbsp. peppercorns
• 3 bay leaves
• Zest of 1 lemon (wide strips)

        Butter Ingredients:

• 2 sticks of softened butter
• 5 minced garlic cloves
• 1 tbsp. finely chopped rosemary
• 2 tsp. fennel seeds
• 1 tsp. lemon zest
• 1/2 tsp. pepper

What to do:

1. For each bring, bring the ingredients to a boil in a large pot, then simmer 10 minutes. Add 4 quarts of water (and/or ice too cool it faster)and let it cool. Submerge the turkey or chicken into the brine....use a bag in a bowl or a large container...add water to fully cover it. Refrigerate at least 8 hours overnight.
2. While the turkey/chicken is soaking, pre-make your butter to set aside for the next day. Mix together the ingredients for each butter and set aside. After removing the turkey/chicken from the brine, rinse and pat dry. Reserve 4 tbsp. from each of the butters for the gravy. Rub the butter under the skin of the birds and then some on the top, around the legs, etc. Let the turkey stand 30 minutes at room temperature before roasting. Tip: Place on a metal platform or on vegetables so you have access to the drippings for your gravy.
3. Put the oven rack in the lowest position; preheat the oven to 350. Put the turkey breast side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until skin is golden brown and the thermometer inserted into the thigh registers 165, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserve flavored butter into your gravy just before serving.

Spicy Tortilla Soup Loaded w/Veggies and Chicken!

It's that time of year...time to cure a cold or just enjoy wholesome warm goodness. Soup is calling as the season turns to fall. This one certainly helped me get over the hump with my cold...enjoy!

Ingredients:

• 1.5 chicken breasts, sliced into bite size pieces (brown and saute in EVOO, pepper, green onions, and garlic)
• 2 handfuls of brussel sprouts, diced and seasoned with lemon and pepper (brown and saute)
• 3 small potatoes, diced (cook in EVOO with garlic, brown and cook until tender)
• 1 cup of corn 
• 2 garlic cloves, diced
• 1 bunch green onion, chopped
• 2 carrots, diced
• 4 celery sticks, chopped
• 1 quart Tortilla soup base (I got the one from Trader Joe's, organic and low sodium)
• 2 cups of water
• 1-2 peppers (jalapeno or something else spicy)
• 3 flour or corn tortillas, chopped into small slivers
• Sour cream as a topper
• Avocado, chopped up (drizzle in lemon juice to keep fresh)

What to do:

1. After browning and sauteing the chicken, the brussel sprouts, and the potatoes as stated in the ingredients list, combine all the ingredients.
2. Cook in a large soup bowl on the stove for at least one hour, start with a boil and then cook on medium-low for the duration. If you have time, instead of cooking the brussel sprouts and potatoes, cook in a slow cooker (only cook the chicken before adding). Cook on low for 6-8 hours or on high for 4 hours.
3. For the tortillas, spray with Pam. Place on a Pam and bake at 400 degrees for 10 minutes or until golden brown and crispy. 
4. Serve soup in bowls. Top with Tortilla chips, a dollop of sour cream, and chopped avocado. 

Citron Infused Chicken and Tomatoes Over Portabella Stuffed Ravioli!

Ingredients:

• 1 chicken breast, diced into bite size pieces
• 1/4 Citron (buddha's hand) or lemons if you need a substitute, zested
• 2 fresh heirloom tomatoes, diced
• 1/2 pint cherry heirloom tomatoes (variety), chopped in half
• Pepper
• 3 garlic cloves, chopped
• 1 onion, chopped
• 5 green onions chopped
• EVOO
• 1 package of organic portabella stuffed mushrooms or substitute for another noodle or spaghetti squash to make it gluten free

My prepared ingredients--Cooking tip: sometimes it's best if you chop and place in bowls in advance-makes the cooking experience much more enjoyable and less stressful). :)

What to do:

1. Place the chicken in a bowl with 1/2 the zest and some citron juice and some pepper. Let sit for 15-20 minutes. 
2. In a medium skillet, saute the onion, green onion, the other half of the citron zest, and garlic in 2 tbsp EVOO. Brown slightly. Then add the tomatoes. Place a lid on the skillet and continue cooking until tomatoes are tender. 
3. Meanwhile, in another medium skillet, cook the chicken in 2 tbsp EVOO and brown the outside slightly. Cook until done. Set aside. 
4. Boil some water and cook the noodles. Strain and set aside.
5. On a plate, place the noodles, then top with the tomatoes combination, then top with some chicken. Serve it while it's hot. 

This is what Citron looks like:

Enjoy!

Couscous Stuffed Chicken w/Feta, Sun-Dried Tomatoes, and Olives!

Ingredients:

For Couscous-

• 1 tbsp olive oil or coconut oil
• 2 garlic cloves minced
• 1/8 tsp red pepper flakes
• 4 tbsp sun-dried tomatoes, drained and chopped
• 4 tbsp green olives, chopped
• 2 cups chicken stock
• 1 (10 ounce) box couscous
• Salt and pepper
• 1/2 lb feta cheese, crumbled

For Chicken-

• 4 (6 ounce) boneless, skinless chicken breasts
• Salt and pepper
• 1 tbsp olive or coconut oil
• 1 tbsp butter

For Sauce-

• 2 garlic cloves, chopped
• 1/2 cup white wine
• 1/2 lemon, juiced
• 6 tbsp sun-dried tomatoes, chopped
• 4 tbsp roughly chopped olives
• 2 tbsp butter
• 1/4 lb feta cheese crumbled for garnish (optional)

What to do:

For the Couscous-

1. In a medium saucepan over medium high add olive oil, when hot, add the garlic and red pepper flakes. Add the sun dried tomatoes and saute for a few minutes. 
2. Add olives and chicken stock and bring to a boil.
3. Add couscous, cover, remove from heat, and let sit for 5 minutes.
4. Fluff with fork, season with salt and pepper. Spread two cups of couscous on a large plate, add 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken (in covered casserole dish). 

For the Chicken-

1. Trim chicken with boning knife. Start at top of breast and carefully butterfly the chicken so that it opens like a book.
2. When the couscous is cool enough to handle, carefully spoon the mixture into the chicken pocket. Season the chicken with salt and pepper.
3. In a large skillet, heat the olive oil and butter. Brown the chicken on both sides. 
4. Place chicken in baking dish and bake for 20 minutes or until done. 

For the Sauce-

1. In the saute pan that you cooked the chicken in, heat and add the garlic. 
2. Deglaze with white wine and lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2-3 minutes, add the olives, turn off heat, add the butter and stir to combine.

To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese.

Optional: Serve with a light tomato salad (mix together 4 diced tomatoes, 1/2 purple onion diced, 1 handful parsley chopped, and the juice of 1/2 a lemon.

Roasted Lemon Chicken with Potatoes!

Ingredients:

• 1.5 pounds Yukon gold potatoes, cut into small pieces
• 6 cloves garlic, smashed and chopped
• 2 tbsp Tuscan EVOO
• Kosher salt
• 1.5 pounds skinless, boneless chicken thighs
• 2 tsp smoked paprika
• Freshly ground pepper
• 4 tbsp fresh parsley, chopped
• 4 lemons (2 juiced, 2 cute into wedges)
• 2 medium red onions, halved and thinly sliced

What to do:

1. Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. 
2. Put the potatoes, garlic, EVOO, 1 tbsp water, and 1/2 tsp salt in a large microwave-safe baking dish and toss to coat. Cover the plastic wrap, pierce the plastic in a few places and microwave 8 minutes to partially cook. 
3. Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with paprika, 1 tsp salt, and 1/2 tsp pepper. Add 2 tbsp parsley and the lemon juice; toss to coat. Set aside.
4. Remove the hot baking dish from the oven; carefully add potatoes and spread in an even layer. Scatter onions on top. Roast until potatoes start to brown, about 12 minutes. 
5. Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl, and the additional lemon wedges; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tbsp parsley.

Spicy Italian Chicken Sausage Spaghetti with Fresh Produce and Asparagus!

Ingredients:

• 12 ounces spicy Italian chicken sausage
• 1 cup Marsala wine
• 1/2 eggplant, diced
• 1/2 yellow squash, chopped
• 1/2 zuccinni, chopped
• 1/2 red pepper, chopped
• 1/2 green pepper chopped
• 8 ounces mushrooms, chopped
• 3 garlic cloves, chopped
• 1 jar (16 ounces) spaghetti sauce (I used a sweet garlic and basil flavored mix)
• 3 tbsp adobe sauce
• 12 ounces penne noodles
• Salt and pepper
• 1/2 tsp red pepper spice
• 1 tbsp coconut oil (or EVOO)
• 1 bunch of asparagus
• Juice of 1 lemon
• Italian seasoning
• 2 tbsp Tuscan EVOO

What to do:

1. Preheat oven to 350 for asparagus.
2. Place asparagus on baking pan. Top with Tuscan EVOO, salt and pepper, juice of 1 lemon, and Italian seasoning. Bake for 15-20 minutes. Set aside.
3. In a medium skillet, heat up the coconut oil. Saute the mushrooms, green pepper, red pepper, zuccinni, yellow squash, eggplant, and garlic. saute for 5 minutes. Then slowly add 1 cup Marsala wine. Continue to saute for another 5-7 minutes.
4. Add the adobe sauce, salt and pepper, red pepper spice, and Italian chicken sausage. Cook until sausage is done and stir well together. 
5. Add the spaghetti sauce, mix well, cover, and simmer for 10-12 minutes. 
6. Meanwhile, cook the penne pasta as instructed on package. Set aside.
7. Serve sauce on top of penne or spaghetti pasta (your choice). 

Chicken Pot Pie For Speedsters!

Ingredients:

• 2 boneless skinless chicken breasts
• 2 tbsp oil (coconut or EVOO)
• 2 tbsp garlic powder
• 1 tbsp dill weed
• Salt and pepper
• 1 can (10 3/4 oz) cream of mushroom soup
• 1 (15 oz) can mixed peas
• 3 carrots, chopped (or canned)
• 2 potatoes, chopped (or canned 15 oz)
• 7 oz can chicken broth (or 14 oz for thinner filling)
• 1 (8 oz) package refrigerated crescent dinner rolls (or other rolls)

What to do:

1. Preheat oven to 350.
2. Cut chicken into large bite sized pieces. Add oil to skillet pan and add chicken, garlic powder, dill weed, salt, and pepper. Cook until done. 
3. Meanwhile, whisk cream of mushroom soup and chicken broth together in a sauce pan on medium and bring to a simmer. Add the carrots, peas, potatoes. Gently stir together, and bring to simmer again. 
4. Pour contents of sauce pan into 6 cup casserole dish. Add cooked chicken to casserole dish, and stir together. Add an additional dash or two of spices to taste.
5. Unwrap crescent rolls. Separate rolls and layer on top of filling, taking care to leave a few gaps for steam and venting. Bake 12-15 minutes or until rolls are light brown. 
6. Let sit for 5 minutes before serving.

Chicken and Sausage Gumbo!

Ingredients:

• 1/3 cup flour
• 1/3 cup cooking oil
• 3 cups water
• 12 ounces cooked smoked turkey sausage links, quartered lengthwise and diced
• 1 1/2 cups chopped cooked chicken
• 2 cups sliced okra (or other veggies if you don't care for okra)
• 1 chopped onion
• 1 chopped green pepper
• 1/2 cup chopped celery
• 4 cloves garlic, chopped
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 3 cups hot cooked rice

What to do:

1. For roux, in a medium heavy saucepan stir together flour and oil until smooth. Cook and stir constantly over medium high heat for 5 minutes. Reduce heat to medium and cook and stir constantly about 15 minutes more or until dark reddish brown color is reached. Cool.
2. Place water in slow cooked. Stir in the roux. Add sausage, chicken, okra (or other veggies), onion, green pepper, celery, garlic, salt, black pepper, and cayenne pepper.
3. Cover and cook on low-heat setting for 6 hours or high heat setting for 3-3.5 hours. Skim off the fat. Serve gumbo over hot cooked rice.

Curried Chicken and Egg Salad!

Ingredients:

• 3-4 small chicken breasts
• Curry
• 5 spice chinese mix
• Salt and pepper
• EVOO
• 8 eggs
• 3/4 cup of light mayonaise
• 1/2 lemon, juiced
• 2 tbsp dijon mustard
• 3 tbsp pickle relish
• Salad mix (whatever greens you prefer)
• Goat cheese for topping or whatever cheese you prefer, crumbled
• 2 tbsp almond slivers

What to do:

1. Boil your eggs until done, cool, peel, and chop into small pieces. Set aside.
2. Cook your chicken in EVOO on medium-high heat. Season with salt, pepper, curry, and 5 spice. Cook until done. Let cool, cut into small pieces. Set aside.
3. Mix together the chicken, eggs, mayo, lemon juice, dijon mustard, pickle relish, some salt and pepper, and almond slivers. Cool in fridge. 
4. Serve on top of salad mix and top with goat cheese crumbles and the other half of the lemon juiced.

Enjoy!

Orange Demi-Glaze Brined Chicken Breasts w/Sicilian Glaze and Puttanesca-Style Pananella!

Ingredients:

Glaze:

• EVOO
• 4 garlic cloves, chopped
• 2-3 sprigs rosemary, chopped
• 1 italian cherry chile pepper
• 1/2 cup Marsala wine
• 1 blood orange 
• 1/2 cup chicken stock
• 1/3 cup honey

Puttanesca-Style Panzanella:

• 3-4 tomatoes, chopped
• 1 cup fresh flat-leaf parsley leaves
• 1 medium red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1/3 cup EVOO
• 2 tbsp red wine vinegar
• 2 garlic cloves, chopped
• 1 italian red cherry chile or jalapeno, chopped and seeded
• 1 lemon, juiced
• 1/2 loaf sourdough bread, cut into small squares
• 3/4 cup black olives, pitted and chopped

Brine:

• 3-4 tbsp grated red onion
• 2 tbsp kosher seas salt
• 4 garlic cloves, chopped
• A few sprigs fresh rosemary
• 1 lemon, sliced
• 4 pieces skinless, boneless chicken breasts (about 2 pounds)
• Puttanesca-Style Panzanella (see recipe below)

What to do:

1. 2 days in advance mix together your brine: put the onion, salt, garlic, rosemary, lemons, and 4 cups water in a large resealable bag or large bowl. Add the chicken and refrigerate for up to 2 days.
2. When ready, for the glaze: heat the EVOO in a small pot over medium to medium high heat. Add the garlic, rosemary, and chile pepper, and stir for a few minutes. Add the wine and cook until reduced to 3-4 tbsp, about 2 minutes. Peel the zest from the orange in strips and add to the pot. Stir in the chicken stock and honey, then cook at a low rolling simmer until reduced to about 1/2 cup, about 20 minutes. Let cool and set aside.
3. Heat a grill pan, griddle, or cast iron skillet over medium high heat. Remove chicken from brine, pat dry, and brush with EVOO, then cook, turning occasionally, until the chicken is cooked through. Meanwhile, gently warm the glaze. Bast the chicken with the glaze during the last 4 minutes of cooking.
4. Meanwhile, for the Panzanella: combine the tomatoes, parsley, onions, and bell peppers in a large bowl. Whisk together EVOO, vinegar, garlic, chile pepper, and lemon juice in a small bowl. Cut the bread, toss the bread, vegetable mixture and olives with the dressing from the small bowl. Mix and serve with the chicken.

Enjoy!

Asian Chicken and Orzo Salad!

Ingredients:

• 1 9 oz package frozen green beans
• 1 16 oz package orzo, cooked and drained
• 1 cup water chestnuts, drained and chopped
• 3 cups diced cooked chicken (seasoned with salt, pepper, Italian seasoning, and red pepper spice)
• 3 green onions, chopped
• 1 medium red bell pepper, diced
• 1/2 cup vegetable oil
• 3 tbsp rice wine vinegar
• 2 tbsp soy sauce
• 2 tsp hoisin sauce
• 1 2 oz package slivered almonds, toasted (1/2 cup)

What to do:

1. Cook green beans according to package and drain well.
2. In a large bowl, combine green beans, orzo, water chestnuts, chicken, green onion, and red bell pepper. 
3. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture tossing gently to coat. 
4. Stir in toasted almonds. 
5. Cover and chill until ready to serve. 

Beer Braised Chicken!

Ingredients:

• 8 skinless boneless chicken thighs
• Salt and pepper
• 1 tbsp EVOO
• 12 ounce bottle of beer (I used Dos Equis)
• 1 cup shallots, peeled and halved
• 1/2 pound small red skinned potatoes, halved or quartered
• 2 tbsp dijon mustard
• 2 tbsp brown sugar
• 4 sprigs thyme
• 3 tbsp freshly chopped parsley
• Rosemary, to taste

What to do:

1. In a large pot, heat the EVOO on medium high. season the chicken with salt and pepper, and brown the chicken (about 6-7 minutes). Add the chicken in batches to brown it.
2. Add the beer, shallots, potatoes, mustard, sugar, thyme, 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the parsley.
3. Serve in a bowl. Enjoy!

Glazed Chicken with Fruit and Parsnips!

Ingredients:

• 2 tbsp EVOO
• 6 medium shallots
• 4 medium-large parsnips, peeled and cut into 1 inch chunks
• 1/2 cup apricot preserves
• 2 tbsp whole grain mustard
• 1 tsp ground ginger
• 1/2 tsp ground cumin
• 8 medium skin on, bone-in chicken thighs
• Salt and pepper
• 1/2 cup pitted prunes, roughly chopped
• 1/2 cup dried apricots, roughly chopped
• 1 tbsp apple cider vinegar

What to do:

1. Preheat oven to 425. 
2. Heat EVOO in a large oven safe skillet. Add the shallots and parsnips and cook until golden, shaking the pan, 2 minutes.
3. Whisk the apricot preserves, mustard, ginger, and cumin in a bowl. Season the chicken with salt and pepper, toss with the apricot glaze.
4. Scatter the dried fruit in the skillet. Place the chicken, skin-side up, on top. Add 1/4 cup water and bring to a boil. Cover and cook until heated through, 6 minutes. Uncover and transfer the skillet to the oven. Cook until the chicken and vegetables are tender and golden, 20-25 minutes.
5. Push the chicken to the side of the skillet, then stir in the vinegar into the pan juices. Add up to 2 tbsp water if sauce is too thick. Serve from the skillet (optional on a bed of rice).

Enjoy!

Stuffed Chicken With Marinara!

Ingredients:

• 1 cup of fresh parsley leaves
• A handful of raisins
• Zest of 1 lemon
• 2 garlic cloves
• 4 slices of bread (I used sourdough)
• Salt and pepper
• 10 oz mushrooms, chopped
• 1 onion chopped
• 1 tbsp butter
• EVOO
• 1/2 cup marsala wine
• 2 cups marinara sauce or tomato sauce
• Italian seasoning
• 4 chicken breasts

What to do:

1. Place raisins in hot water to let them plump up for about 5 minutes.
2. Butterfly your chicken breasts so it looks like a book, then use a mallet to thin out the slices. Season with salt and pepper. Set aside.
3. Start sauteing your mushrooms and onions in the butter, about 6 minutes. Then add the marinara sauce, marsala wine, italian seasoning, salt and pepper to taste. Simmer on low for 15 minutes with lid on. Stir occassionally.
4. Meanwhile, place the following ingredients in your food processor: parsley, raisins, lemon zest, bread, and garlic.Pulse until you have a stuffing consistency.
5. Take your chicken, place stuffing inside and roll the chicken up, placing toothpicks to hold the rolls together. Cook in a separate pan in EVOO until browned on each side, about 8 minutes. Transfer to the pan with the sauce cooking. Put lid back on and cook until chicken is done, turning occassionally so it doesn't dry out and absorbs all the flavors.

Chicken with Apples, Pears, and Camembert Mashed Potatoes!

Ingredients:

• 2 pounds baby Yukon Gold potatoes
• Salt
• 1 tbsp EVOO
• 4 pieces boneless chicken breast
• Black pepper
• 2 tbsp butter
• 1 apple, peeled, cored, and diced
• 1 pear, peeled, cored, and diced
• Freshley grated nutmeg (1/4 tsp)
• Zest and juice of 1 lemon
• 2 tbsp honey
• 1/2 pound ripe Camembert cheese, diced into bit size pieces
• 1/4 to 1/2 cup milk
• 10 to 12 blades chives, chopped
• 2 tbsp fresh thyme leaves, finely chopped

What to do:

1. Halve the small and quarter the larger baby potatoes and cover with water in a large pot. Bring the water to a boil and season with salt. Cook 12 to 15 minutes until the potatoes are tender.
2. Heat the EVOO in a large nonstick skillet over medium high heat. Season the chicken with salt and pepper on both sides and cook the chicken until golden and firm, about 12 minutes, turning once. Place the chicken on a plate and cover with foil to keep warm.
3. In the same skillet melt the butter cover medium heat, add the apples and pears and season with salt and nutmeg. Stir in the lemon juice and cook for 5 minutes or until tender, then stir in honey and cook one minute more. 
4. Drain the potatoes and return them to the hot pot. Mash them with the cheese and milk and season with salt and pepper to taste. 
5. Divide the potatoes among 4 plates.
6.  Slice the chicken breasts on an angle. Arrange the sliced chicken alongside the potatoes and top with the apples and pears. Combine the chives and the thyme and lemon zest and scatter over each plate.

Chicken Stuffed with Pesto, Served with Lemon Risotto!

Ingredients

• 8-10 basil leaves
• 1/4 cup fresh parsley leaves
• 1 round of Boursin garlic and herb soft cheese
• 2 garlic cloves, diced
• 1/2 cup Parmigiano-Reggiano cheese
• Salt and pepper
• 4 pieces of boneless skinless chicken breasts
• 12 slices of vine ripe tomato
• Tuscan EVOO
• 3 lemons, juiced
• 1 cup risotto
• 5 cups beef broth
• 10 ounces mushrooms, chopped
• 1 onion, chopped
• 2 tbsp butter
• 1/2 cup Parmesan cheese

What to do

1. Preheat the oven to 450. 
2. In a food processor, combine basil, parsley, Boursin cheese, 1/4 cup Parmigiano, salt and pepper, the juice of 2 lemons, garlic cloves, and 2 tbsp EVOO. Blend together and set aside.
3. Butterfly each piece of chicken. Open the two halves as if you were opening a book. Pound the split breasts with a meat mallet until about 1/4 inch thickness. Season both sides with salt and pepper. Then divide the herb cheese mixture among the 4 pieces of chicken. Fold the chickn in half to enclose the cheese mixture. 
4. Transfer the chicken to a nonstick rimmed backing sheet. Top each piece of chicken with 2-3 slices of tomato. Drizzle the stuffed breasts with about 2 tablespoons EVOO and sprinkle with the remaining Parmigiano.
5. Bake the chicken until cooked through, about 20 minutes.
6. While the chicken is cooking, in a medium sauce pan, heat your butter on medium heat. Add your onion, mushrooms, and risotto and brown (about 5 minutes). 
7. Add 1 cup of beef broth at a time, stirring occasionally until absorbed. Continue to add more beef broth until the risotto doesn't soak any more in. 4-5 cups usually.
8. Stir in the juice of 1 lemon and a 1/4 cup of Parmesan cheese. Remove from heat and stir together. Set aside. 
9. Serve it all on a plate.

Enjoy!