Chicken breast fillets and risotto with spinach and turmeric

“When you wake up in the morning, Pooh,”
said Piglet at last,
“what’s the first thing you say to yourself?”
“What’s for breakfast?”, said Pooh.
“What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing” he said.

A. A. Milne

Every now and then my thoughts follow the same path as well. Although the first thing I say to myself in the morning is: “What shall I make for dinner today?” This morning the brilliant result of my  thinking was “Chicken breasts and risotto with spinach and turmeric”. “Well thought”, I thought, jumped on my bicycle and hurried to the nearest store to buy all the needed ingredients.  Later, in the evening, our dinner was done and it was such a success that I warmly recommend trying it out.

Unfortunately it seem to me that all the stores are only selling skinless chicken breasts: fat and thin, fillets and strips, flavored or natural… everything but chicken with skin. Such a shame, now I have to settle for just dreaming of tasty and crispy roasted chicken skins. Perhaps they will soon sell skinless wings and legs as well…

What a surprise, seems I made the salad of sorrels, again!

The recipe for risotto can be found here.
The recipe for giant sorrel salad can be found here.

PORTION: 2 servings
TIME TO MAKE: 40 minutes


  • 2 chicken fillets
  • 10-12 cherry tomatoes
  • 3 pineapple slices
  • 10 black olives
  • 4 teaspoons of capers
  • ½ of red onion
  • lemon juice, pepper and salt

Chicken marinade:

  • ½ dl olive oil
  • ½ teaspoon of salt
  • a handful of chopped parsley
  • 1 teaspoon of thyme
  • 1 teaspoon of mint
  • 3 tablespoons of lemon juice

Put the chicken breasts in the marinade and let them stay for at least eight hours. Roll them every now and then to make them season evenly.

Preheat the oven to 220°C (430°F)

Cut the tomatoes in half. Cut the pineapple slices in small pieces.

Bake the breasts in a hot pan from both sides for about two minutes. Put them in a baking tray with tomatoes, olives, capers, pineapples and chopped onion. Pour some olive oil and lemon juice on them and sprinkle some salt and black pepper (both to your taste) to finish the process.

Roast in the oven on the middle rack for about 25-30 minutes, drizzling the fillets a few times during baking. Serve with any kind of risotto – the one made with spinach and turmeric is an excellent choice that I recommend.

Tags: baked chickenbreast chicken fillet

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