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    You are in: Home / Recipes / Baked Chicken, Lemon and Pea Risotto Recipe
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    Baked Chicken, Lemon and Pea Risotto

    Average Rating:

    3 Total Reviews

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    • on June 07, 2009

      This was a flop for me but I won't give it a bad rating since it might have been my fault. At step 7 when I stirred it, the rice still seemed undercooked so I put it back in the warm oven for a while. But then when I stirred it again it was a big gelatinous mess! Hubby liked the flavor though and he doesn't usually like rice dishes so I might try again.

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    • on January 11, 2009

      I really loved this recipe. I really loved being able to make a yummy risotto without all the stirring fuss!! This dish is full of flavor, has a creamy consistency and it was so easy to prepare. What is not to love?! Personal notes: I omitted the mint since my family doesn't like it. I would recommend using 4 chicken boneless, skinless breasts and cube. Definitely use chicken stock vs. broth. The stock gives it a richer, in-depth flavor. Salt and pepper the chicken before browning - to add more flavor to the chicken itself. I'm not sure who Donna Hay is but I'm sure glad she created this recipe and thank lindsey for posting!

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    • on March 28, 2007

      This was a very easy recipe to make. I loved the flavours of the lemon and mint. Very fresh! My husband liked it at first, then decided he didn't like it so much.... but I will be making it again. My 18month old loved it! Perhaps less peas next time...

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    Nutritional Facts for Baked Chicken, Lemon and Pea Risotto

    Serving Size: 1 (519 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 625.2
     
    Calories from Fat 117
    18%
    Total Fat 13.0 g
    20%
    Saturated Fat 3.1 g
    15%
    Cholesterol 14.5 mg
    4%
    Sodium 596.1 mg
    24%
    Total Carbohydrate 104.8 g
    34%
    Dietary Fiber 6.2 g
    25%
    Sugars 9.6 g
    38%
    Protein 20.0 g
    40%

    The following items or measurements are not included:

    chicken breast fillets

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