Herby Lemon Chicken With Asparagus Risotto

• 2 Chicken breast
• 2 Thick slice whole wheat bread
• 4 tbsp or so Fresh Basil, fresh Oregano
• 1 Lemon
• Salt and Pepper
• Dijon Mustard
• 2 tbsp butter
• 5 stalks Asparagus
• Risotto rice
• 1/2 red onion
• 2 cloves garlic
• 1 cup White wine
• 1/2 cup frozen peas
• 1 pint Chicken stock
• 2 tbsp Paramsean cheese

1. Whizz bread, salt and pepper, and fresh herbs in a food processor until consistent. Melt butter and mustard over medium heat, mix and pour into bread crumbs. Squeeze in lemon juices and some zest. Mix until paste-like. Add more lemon juice if too dry, more bread crumbs if too wet. Coat chicken breast with mixture. Bake in 375deg oven for 35-40 minutes.
2. In a sauce pan, melt some butter and fry the chopped asparagus spears - 3 min. Add onion, fry for 3 min. Add garlic and add 3 tbsp of butter. Fry for 2 min, add rice. After 1 min, add wine. When wine is absorbed, add 1/3 of stock. Keep stirring until absorbed, adding other 1/3rds of stock. With the last third, add the peas. Cook until stock is absorbed, adding cheese just before finished. Add more water if rice is underdone.

chicken, whole wheat bread, fresh basil, lemon, salt, mustard, butter, stalks asparagus, rice, red onion, garlic, white wine, frozen peas, chicken, paramsean cheese

Taken from www.epicurious.com/recipes/member/views/herby-lemon-chicken-with-asparagus-risotto-50076942 (may not work)