Updated Chicken and Rice

This post is about savory comfort food, a nice change after all the sweets I've posted over the past few days (told you I baked a lot on Saturday!). Tonight we had Citrus-Roasted Chicken, Risotto, and Roasted Brussels Sprouts With Bacon. It might sound more complicated that chicken and rice, but it's not. We were eating within 45 minutes (and most of the pans were washed beforehand).

Citrus-Roasted Chicken
2 boneless, skinless chicken breasts
Salt and pepper
3/4 cup orange juice
1 tsp. dried sage
1 tsp. dried thyme
1 tsp. dried tarragon
2 Tbsp. butter

1. Place chicken in a baking dish; sprinkle with salt and pepper. Pour orange juice into pan, and sprinkle chicken with sage and next 2 ingredients. Place pats of butter on each chicken breast.
2. Bake at 400° for 35 to 40 minutes or until chicken is done. (Cooking time will vary based on thickness of chicken breasts.) Cut into slices.

Risotto
2 Tbsp. butter
1 small onion, chopped
1 cup Arborio rice
1/2 cup white wine
1 (32-oz.) carton chicken stock (Heat in the microwave for 3 minutes or until warm.)
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste

1. Melt butter in a large saucepan, and sauté onion until tender. Stir in rice, and cook for a couple of minutes. Stir in white wine; cook until wine is absorbed. Gradually add in warm chicken stock, 1/2 cup at a time, stirring regularly until liquid is absorbed and rice is tender. Stir in Parmesan cheese and salt and pepper to taste.

Roasted Brussels Sprouts With Bacon
Even if you think you don't like Brussels sprouts, you should try them like this. Bacon is a great accompaniment!
4 bacon slices, chopped
1 package Brussels sprouts, cut into halves or quarters (depending on size of sprouts)
Zest and juice of 2 lemons
Pepper to taste

1. Cook bacon and Brussels sprouts in an ovenproof skillet until bacon is almost crisp. Stir in lemon zest and juice; sprinkle with pepper to taste.
2. Bake at 400° for 20 to 30 minutes or until Brussels sprouts are tender.