Tomorrow is the city to surf (which is a 14km run from Hyde Park to Bondi, for non- Sydneysiders). I have entered with a group from the Beach Road hotel so I'll be enjoying a few free drinks there after the race. I am hoping to finish in under 80 minutes this year, although I am starting in the 'back of the pack' so I might have to spend alot of time dodging people. So in preparation for the race I thought it'd be a good idea to have heaps of carbs today. I also wanted to play my Mystery box 'Masterchef' inspired game and use a few things I got in showbags at the good food and wine show. So I made Chargrilled chicken with a red pepper, onion and tomato sauce served with mixed vegetable risotto, using a Copperpot Red pepper with onion and tomato warm dip and La Gina Risotto Pronto. So a pretty easy, delicious meal. The warm dip used a sauce was a great idea. So much flavour.

Chargrilled chicken with a red pepper, onion and tomato sauce served with mixed vegetable risotto (Serves 2)

• 1 chicken breast
• 1 1/2 cups arborio rice
• 1 packet La Gina Mixed Vegetable Risotto Pronto sauce
• 1/2 tub Copperpot Red peppers with onion & tomato warm dip
• 1 chilli

Method

1. Preheat grill plate for 10 minutes
2. Add risotto sauce, rice and 3 cups of boiling water to a saucepan. Stir over medium heat for 12 minutes.
3. Cut the tenderloin off the breast then butterfly the chicken breast so you have 2 thin chicken breasts.
4. Grill chicken breast and tenderloin
5. Finely slice chilli
6. Remove foil from dip, replace lid firmly and microwave for 1 minute.
7. Sprinkle chilli over chicken and spoon dip on top. Serve with risotto on the side.

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