Elegant Herb-Crusted Chicken with Lemon Saffron Risotto

Ingredients

• 4 pieces chicken breasts, boneless and skinless
• 1 cup breadcrumbs, fresh
• 1 cup Parmesan cheese, grated
• 2 tablespoons mixed fresh herbs, chopped (parsley, thyme, rosemary)
• 1 cup Arborio rice
• 1 teaspoon saffron threads, soaked in 2 tablespoons of warm water
• 1 cup dry white wine
• 4 cups chicken stock, warm
• 1 medium lemon, zested and juiced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• to taste salt
• to taste black pepper, freshly ground

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   In a bowl, combine breadcrumbs, Parmesan cheese, and chopped herbs. Season with salt and pepper.
3. 03
   Coat each chicken breast with olive oil, then press into the breadcrumb mixture, ensuring an even coating. Place on a baking sheet.
4. 04
   Bake the chicken for 25-30 minutes, or until cooked through and golden brown.
5. 05
   While the chicken is baking, heat the butter and remaining olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent.
6. 06
   Stir in the Arborio rice, cooking until slightly toasted, about 2 minutes.
7. 07
   Pour in the white wine, stirring constantly until fully absorbed by the rice.
8. 08
   Add the saffron with its soaking water. Gradually add warm chicken stock, one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.
9. 09
   Stir in the lemon zest and juice, and season with salt and pepper to taste.
10. 10
    Serve the herb-crusted chicken over the lemon saffron risotto, garnished with additional fresh herbs if desired.