First, preheat oven to 375F, and line a baking sheet with foil. Unwrap Barber Foods chicken breasts, and place on the prepared sheet 2 inches apart from each other.

When oven is ready, bake for 36-39 minutes. While the chicken bakes, prepare the risotto.

Mix the chicken broth and water in a medium pot, set on high heat until boiling, then lower to a simmer and just keep it hot. You will need it soon!

In a large nonstick pot, heat the olive oil and garlic cloves over medium-high heat. Cook until fragrant and lightly toasted, then add in the mushrooms. Add in the chicken bouillon cube or season with salt and pepper as desired.

Add in ¼ cup of the white wine, and let it cook off and evaporate until it no longer smells like alcohol.

Add in the arborio rice, and stir so it's evenly coated with the olive oil and veggie mixture.

Let it toast for 1-2 minutes, then add in the remaining ½ cup of white wine, and let it cook off once again.

Now, grab a ladle, and start adding in the warm chicken broth we heated earlier. Start with 3-4 ladlefuls, stirring vigorously, then continue adding the rest one ladle at a time as the risotto absorbs the liquid.

Keep adding the liquids until risotto is creamy and tender to the taste (no crunch!) without being overly mushy.

When risotto is finished cooking, remove from heat, and stir in the butter and grated parmesan cheese. Sprinkle some parsley on top for garnish

Serve immediately with the Barber Foods broccoli & cheese chicken!