First, for the risotto you'll need arborio rice. I can't find this stuff at Wal-Mart, but most other grocery stores.
Melt a couple of tablespoons of butter in a skillet on medium. Add about a cup of your arborio rice, saute for a couple of minutes until golden.
Warm up a couple of regular sized cans of chicken stock in a sauce pan.
Add a couple of ladles of chicken stock to your sauteed rice. Turn your burner down to low.
Add about an 1/8 cup of onion flakes. Finely chopped fresh onion will work as well. Stir to mix in all the onion flakes.
Your rice will start to absorb the chicken stock and puff up like this. Once it has absorbed almost all the liquid, add one more ladle of chicken stock at a time, then stir and let the rice absorb it, until the rice is tender. This process takes about 30-45 minutes but is well worth it!
Grate about a cup to a cup and a half of sharp cheddar cheese.
When you have used up all your stock and your rice is tender, add your cheese and about a 3/4 cup of real bacon bits, or real fried up bacon crumbled up into small pieces would be even better. Mine was frozen :(
Stir it all together until the cheese is melted and you want to dive right in!Now for the rest of the meal...
Take a couple of portabello mushrooms and wipe them off on both sides with a damp sponge or towel. You want to treat your portabello mushrooms like you wold a nice steak, so sprinkle them with fresh cracked black pepper and kosher salt.
Chop up a few tablespoons of green peppercorns. You can't find these at Wal-Mart either, which is kind of a pain...These are found by the pickles in a clear jar. They are not spicy, they have a nice pepper flavor and are great for grilling and in sauces! Run a knife through them for a rough chop. I like to do this just so they stick better to my chicken and veggies.
Slice your portabello mushrooms and drizzle them with extra virgin olive oil and lay them in your grill pan with the burners on about medium. You want to hear them sizzle.
Now we're going to make a little sauce. Mix 2 tablespoons each of dijon mustard, A1 sauce (I used the thick kind, but any will work), and Worcestershire sauce.
Pat your chicken breasts with a paper towel, sprinkle with kosher salt and fresh cracked black pepper. Brush your sauce on one side of them, and lay that side down on the grill pan. Then brush the top side. Throw in your fresh or frozen green beans (not canned) on the grill pan, wherever they will fit. Drizzle a little extra virgin olive oil on them and sprinkle with kosher salt and fresh cracked black pepper.
Sprinkle your peppercorns on your chicken and over your mushrooms. Press firmly with the back side of a spatula to get them to stick.Cook your chicken for 5-7 minutes on each side, depending on how thick they are.
This dinner was nice because I only dirtied two pans! Look at those grill marks on those portabellos... mmmmm
You want your mushrooms to have nice grill marks, this adds to the flavor.
After you pull all your stuff of the grill pan, turn your burners off and drop a few tablespoons of A1 into the pan to de-glaze it. See those brown bits at the back of the pan? That is what we're after. Scrape all the bits up and drizzle this sauce over your chicken, mushrooms and green beans. Enjoy!Ingredients:
Chicken breasts
Frozen or fresh green beans
Portabello mushrooms
1 cup arborio rice
2 cans chicken stock
1-1 1/2 cups fresh grated sharp cheddar cheese
3/4 cup real bacon bits, or fried bacon crumbled
1/8 cup onion flakes or finely chopped fresh onion
3 tablespoons green peppercorns
4 tablespoons A1 sauce
2 tablespoons Worcestershire sauce
2 tablespoons dijon mustard
Kosher salt
Fresh cracked black pepper
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