Apricot Chicken with Herb Risotto
Course
Main Dish
Servings
4
people
Cook Time
22
minutes
Servings
4
people
Cook Time
22
minutes
Ingredients
Apricot Chicken
600
grams
Chicken Breast Fillet
cut into strips
1
packet
French Onion Soup
100
mls
Apricot Nectar
100
mls
Water
Herb Risotto
1
cup
Long Grain Rice
400
ml
Chicken Stock
1
teaspoon
Oil
1
teaspoon
Thyme Leaves
dried, chopped
1
tablespoon
Parsley
or Chives, chopped
Instructions
Place all the risotto ingredients into the bottom bowl of the Tupperware Stack Cooker, and microwave for 4 minutes uncovered.
Place all the apricot chicken ingredients into the middle stack and mix to combine.
Place stack onto the risotto stack and cook for a further 15-18 minutes.