Page 18   for flame) and cook, stirring, until wine is no longer visible in the pan. Using a ladle, stir in enough simmering broth from the saucepan to just cover the rice. The broth should simmer slowly until the rice has absorbed any liquids. Add another one or two ladles of broth and repeat the process until rice is al dente and you have used all of the chicken broth. Remove the skillet from the heat and stir in parsley, Boursin cheese and Parmesan. Season with sea salt and fresh cracked black pepper to taste. GRASSROOTS SAUTEED CHARD 2 tablespoons extra-virgin olive oil 1 tablespoons shallots, minced 1 large bunch Swiss chard (ribs removed and leaves roughly chopped) cracked black pepper In a heavy, nonstick skillet, heat oil over medium heat. Add shallots and cook gently until just tender, 3 to 5 minutes. (Do not burn shallots.) Turn up heat and add Swiss chard. Cook, stirring, until chard begins to wilt, about 3 minutes, then season with pepper. PUTTING IT ALL TOGETHER Using your best china (you didn't do all this work to serve your family on paper plates!), place 1-1 1/2 cups of risotto on center of plate. Top with 3/4 cup sauteed chard then finish with your chicken breast. Enjoy! Kitchen In the JANA VIDA, REALTOR Cell: 602.300.8332 janaVvida@aol.com • www.calljana.com JANA VIDA, REALTOR Cell: 602.300.8332 janaVvida@aol.com • www.calljana.com JANA VIDA, REALTOR Cell: 602.300.8332 janaVvida@aol.com • www.calljana.com janaVvida@aol.com • www.calljana.com janaVvida@aol.com • www.calljana.com FOR SALE: $1,200,000 2300 Square Feet • 3 Bedrooms • 3 Baths • 2 Car Garage Guard Gated Community • Private Streets and Lush Landscaping • Community Pool and Spa LAND IS OWNED By Appointment Only PHOENICIAN EAST VILLA On the Golf Course with Camelback Mountain Views 4550 N. 65th Street #164, Scottsdale BOURSIN BAKED CHICKEN 4 boneless, skin-on chicken breasts (6-8 ounces each) 6 tablespoons Boursin Garlic & Fine Herb Cheese 4 tablespoons sun-dried tomatoes (drained and roughly chopped) 8 large basil leaves 4 tablespoons additional extra-virgin olive oil sea salt ground black pepper Heat the oven to 400° F. Get ready to use your hands on this recipe! Pat the chicken breasts dry and carefully run your finger between breast and skin to create an opening. Gently stuff each chicken breast with 1 1/2 tablespoons cheese, 1 tablespoon chopped tomatoes and 2 basil leaves. Rub 1 tablespoon of oil evenly across each chicken breast, then season with sea salt and pepper. Lightly coat your favorite baking dish with additional extra-virgin olive oil. Place stuffed breasts on dish and then into the oven. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn ’ t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Chris ’ Dinner for Four PORTOBELLO MUSHROOM RISOTTO 4 1/2 cups chicken broth (we used a homemade turkey broth) 2 tablespoons extra-virgin olive oil 2 tablespoons shallots, minced 8 ounces baby portobello mushrooms (cleaned and sliced 1/4-inch thick) sea salt ground black pepper 2 teaspoons fresh thyme leaves 1 1/2 cups Arborio rice 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc 2 tablespoons chopped fresh parsley 4 tablespoons Boursin Garlic & Fine Herb Cheese 1/2 cup Parmesan cheese, grated In a saucepan, bring broth to a simmer. Keep a ladle nearby. We are going to cook the mushrooms first but will need the stock hot for the next part. In a heavy, nonstick skillet, heat the oil over medium heat. Add shallots and cook gently until just tender, 3 to 5 minutes. (Do not burn shallots.) Turn up the heat and add the mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then season with sea salt, pepper and thyme. Reduce heat back to medium and continue to cook until baby portobellos are soft. Taste and adjust seasoning if necessary. Add Arborio rice and stir until grains begin to slightly brown. Add wine (watch 602.463.3359 yourarcadiarealtor.com hillary@yourarcadiarealtor.com Caeback Cay 4 bedrooms | 3 baths | 3,990 Square Feet | priced at $1,100,000 Enjoy fabulous mountain views everyday from this updated home in quiet, private and convenient Camelback Canyon Estates.

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