Chicken Breast Stuffed with Risotto | RICARDO

Ingredients

• 4 boneless, skinless chicken breast
• 1 1/3 cups (325 ml) mushroom risotto, cooked (see note)
• 2 tbsp unsalted butter
• 8 cups (360 g) torn romaine or frisée lettuce
• 1 small red onion, thinly sliced
• 1/3 cup (75 ml) olive oil
• 2 tbsp (30 ml) lemon juice
• 1 tsp ground sumac
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 1/4 tsp ground black pepper
• 1 small garlic clove, finely chopped