Lidl Surprises

Grilled Chicken Breast with Parmesan & Sweet Corn Risotto

Grilled Chicken Breast with Parmesan & Sweet Corn Risotto


  • 1 pkt of Bally Manor Chicken Breasts
  • 25g Dairy Manor Butter
  • 1 Garlic Clove, sliced
  • 175g Deluxe Risotto Rice
  • 50ml White Wine
  • 400ml of Water or Vegetable Stock, hot
  • 1 can Freshona Sweet Corn
  • 1 Onion, chopped
  • 1 bunch of Fresh Parsley, chopped
  • 50g Lovilio Parmesan Cheese
  • 1 tsp Caster Sugar
  • 1 pkt of Cherry Tomatoes
  • 4 tbsp Acentino Balsamic Vinegar
  • 1 tbsp Kilderg Honey


  1.  Pre-heat the oven to 180°C.
  2. Firstly, to make the risotto, melt the butter in a large pot and add the onion, garlic and thyme, cook for 5 minutes until soft. Then add the rice and cook for a further 1 minute.
  3. Next, add the wine and sugar, then slowly add a cup of stock/water and cook until the liquid has been absorbed.
  4. Continue to add the liquid until all of it has been absorbed; this should take around 20 minutes.
  5. While the risotto is cooking, season the chicken and then cook in a hot frying pan with a little olive oil for 1 minute each side.
  6. Add the tomatoes and balsamic vinegar to the same frying pan as chicken and roast in oven for 10 minutes.
  7. To finish the dish, add the sweetcorn, parmesan and parsley to the risotto and serve.