For this dish you will need: boneless, skinless chicken breasts, one small can of diced petite tomatoes, and long grain rice.
To begin, take a glass baking dish, cover the bottom generously with Olive oil. Unpack the breasts and place in the dish, turning them over to get the oil on both sides. Then sprinkle 1/4 tsp sea salt per breast, and also sprinkle lightly with Red Pepper flakes and dried herb seasoning:oregano, rosemary and mint. Preheat the oven to 375. The chicken breasts will take about 35-40 min.
In the meantime, in a covered pot on med. heat, pour 2 cups of water and half a cup of chicken stock. Once it boils, add 1 and half cup of long grain rice. Stir and cover. Cook until tender. In a skillet, saute onion and garlic in olive oil. When they are browned on the edges, add the small can of diced petite tomatoes and the dried herbs. Drain the rice and add to the onion, garlic and tomato mixture.
The risotto should be bubbling as you add a generous handful of grated parmesan cheese.
About now, the chicken breasts should be ready to take from the oven. Have a large platter ready to receive them. Place them gently on the platter and pour over the buttery garlic liquid. Garnish with a fresh sprig of Rosemary.
You should take the risotto from the skillet and spoon into a med. sized bowl. Everyone should be ready, at the table with forks in hand.
~ Tutti a Tavola!