Posted 11/14/2011 8:54:53 PM
Would agree this is a 4 spoon recipe, but made a few modifications and it became a 5. Cooked chicken as directed, but used aborrio rice since I had it on hand. Added butter, onion and garlic and browned the rice as if making risotto. Then slowly added in chicken broth, tomatoes and a little extra water as the rice cooked. Added chicken at the end with a splash of balsamic vinegar. Very tasty topped with fresh Parmesan. Family loved it. Will definitely make again.