Spinach Chicken with Lemon Risotto and Feta Salsa Verde

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Simmer chicken breasts wrapped in spinach leaves in a fragrant onion broth with vermouth and serve with a delicate lemon risotto, drizzled with a fragrant green salsa (salsa verde) made with spinach, basil, parsley, mint, and feta. The salsa is made with fresh herbs in a blender. Be careful not to over-puree them, as this will result in a chunky sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Onion broth with vermouth

3 onions, cut in half
1 bottle of vermouth
2 bay leaves
A couple of fresh sprigs of thyme

Chicken

1 package of spinach leaves
4 skinless, boneless chicken breasts
One and a half lemons, squeeze out the juice

Salsa verde with feta

1 cup spinach
1 cup fresh basil leaves
1 cup fresh parsley leaves
1/4 cup fresh mint leaves
1 shallot
2 tbsp extra-virgin olive oil
2 lemons, grate the zest and squeeze out the juice
110 g feta

Lemon risotto

1 onion, chopped
1 leek, chopped
1 tbsp. Arborio rice
Half a bottle of white wine
8 cups chicken broth
2 tablespoons butter
1 tbsp. grated parmesan
Zest of 2 lemons

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, spinach, basil, mint, lemon zest, feta cheese, bay leaf, thyme, Arborio rice, white wine, vermouth

Cooking the dish according to the recipe:

Onion broth with vermouth:

Sauté the onion in a large saucepan over medium heat. Add 8 cups of water, vermouth, bay leaf, thyme, and a pinch of salt and bring to a boil. Simmer for 20 minutes. Keep the broth hot.
Chicken:

Place 4 rows of spinach leaves on a piece of plastic wrap. Sprinkle the chicken breasts with salt and place one breast in the center of each row of spinach. Carefully wrap the chicken in the spinach, wrapping the wrap and the chicken tightly. Repeat with the remaining breasts. Once wrapped, place the chicken in the onion broth, bring to a boil, and simmer for 10-12 minutes. Add lemon juice and set aside.

Salsa verde with feta:

Place the spinach, greens, shallots, and 1 cup of olive oil in a food processor. Process until coarsely pureed (do not overprocess). Place the salsa in a bowl, grate the lemon zest, add the remaining 1 cup of olive oil, crumble the feta into the sauce, and mix well. Season with salt to taste and let sit for 15 minutes. Add more salt, lemon juice, and zest to taste.
Risotto:

In a heavy-bottomed saucepan, sauté the sliced leek and onion over high heat until translucent. Add the Arborio rice and sauté for a couple of minutes. Add a couple of cups of wine and stir frequently. Once the wine has been absorbed, add the chicken broth, 1 cup at a time, stirring frequently, until the rice absorbs the liquid and begins to cook. Continue adding broth as the liquid is absorbed.
When the rice is fully cooked, add the butter, cheese, and lemon zest and stir until the risotto is creamy. Season with salt to taste. Before serving, remove the chicken from the wrap and slice it.