Chicken Breast Stuffed with Risotto

Ingredients

• Chicken

  • 4 boneless, skinless chicken breast
  • 1 1/3 cups (325 ml) mushroom risotto, cooked (see note)
  • 2 tbsp unsalted butter

• Salad

  • 8 cups (360 g) torn romaine or frisée lettuce
  • 1 small red onion, thinly sliced

• Dressing

  • 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