This is one of my favourite meals for winter. I coat chicken breast strips in pesto and wrap streaky bacon around it. In the oven it goes for about 20-30 min while I cook the risotto. Risotto is straight forward with garlic and arborio rice in the pan with some olive oil for about 2 mins, slowly add chicken stock , stirring as you go until the rice is cooked. Don't forget to season as you go, I use chicken salt for added flavour. Once the risotto and chicken are cooked dish up and sprinkle some parmesan cheese and diced chives .
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