Crispy Bacon-Wrapped Chicken With Three Cheese Creamy Risotto And Arugula Fennel Salad

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1 bottle light-bodied dry red wine, such as Pinot Noir or Beaujolais

2 shallots, sliced

2 cloves garlic, roughly chopped

Small bunch fresh basil

2 cloves

1 dry bay leaf

1 cup chicken stock

2 tablespoons cold butter, diced

Salt and freshly ground black pepper

4 boneless, skinless chicken breast halves, about 1 pound, preferably organic, trimmed and squared off a bit

Kosher salt and freshly ground black pepper

16 slices bacon, not thick cut, from 16-ounce package

2 tablespoons olive oil

2 tablespoons freshly squeezed Meyer lemon juice

1 tablespoon extra-virgin olive oil

2 cups baby arugula, 2 ounces, trimmed and washed

1 small fennel bulb, thinly sliced, 1 1/2 cups

Serving suggestion: Three Cheese Creamy Risotto, recipe follows

1 tablespoon olive oil

2 (1/4-inch) thick slices pancetta, 4 3/4-ounces, diced, 1 cup

3 cloves garlic, minced

1 shallot, finely chopped

1 1/3 cups Arborio rice, 9-ounces

1/2 cup white wine

3 cups chicken stock, heated

1/4 cup grated Parmesan cheese, 1-ounce

2 tablespoons mascarpone cheese, 1 1/2-ounces

1-ounce goat cheese

1/4 cup fresh basil leaves, thinly sliced

1 tablespoon butter

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