1 chicken breast – sliced in half through the middle
1 desert spoon of fresh thyme or oregano (or a mixture of both)
½ teaspoon chilli flakes
½ lemon zested
salt and pepper
1 packet of quick cook risotto
5 mushrooms – sliced
1 clove garlic - crushed
3 tablespoons olive oil
Paul Newman’s Own All Natural Red Wine Bolognese pasta sauce
½ cup chicken stock
Shaved parmesan
large handful of baby spinach leaves

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 2

1. Place chicken on a sheet of glad wrap and sprinkle with herbs, chilli, lemon zest and salt and pepper

2. Top with another sheet of glad wrap and pound with a mallet until ½ cm thick. Set aside

3. Heat one tablespoon of olive oil in saucepan and cook garlic and mushrooms for a few minutes

4. Add ½ jar of Paul Newman’s Own Red Wine Bolognese and bring to the boil

5. Add rice and cook for 5 mins

6. Stir through ½ cup chicken stock until absorbed.

7. Heat remaining olive oil in a frypan then add chicken pieces and cook for about 2mins either side or until golden

To serve sprinkle parmesan on risotto and place alongside the herb chicken and baby spinach leaves. Dress with extra virgin olive oil and lemon juice.