Ingredients
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
Preparation
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.
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.
