Tuesday, March 1, 2011

Bruschetta-Style Chicken over Risotto

Just made this last night for the family and they loved it. We used fresh mozzarella! So good!
1 8-oz package risotto mix, any flavor
2 Tbsp olive oil
1 large tomato, chopped (1/2 cup)
1/4 cup jarred roasted red peppers, drained and chopped
1/2 cup shredded baby arugula
4 oz mozzarella, diced
1/4 cup balsamic vinaigrette
salt and pepper
1/2 cup plain bread crumbs
2 Tbsp. grated Parmesan
1 1/4 lb boneless, skinless chicken breasts, pounded thin
1 small clove garlic, minced

1. Prepare risotto as package directs, using 1 Tbsp olive oil. Mix tomato, peppers, arugula, mozzarella, vinaigrette, salt and pepper in a bowl. 

2. Mix bread crumbs and 1 Tbsp Parmesan. Dip chicken in crumb mixture. Warm 1 Tbsp oil in a skillet over medium heat. Cook chicken until golden, about 7 minutes, turn halfway.

3. When risotto is nearly done, stir in garlic and 1 Tbsp Parmesan; cook 3 minutes. Serve chicken over risotto, topped with tomato mixture.

3 comments:

Jenn Mair said...

If you do not have risotto you can substitute Arborio rice.

Mommy of 2 said...

I made this last night and we loved it too. I used the arborio rice and cooked it in chicken broth to give it some flavor. I might try using feta cheese next time...just for a different taste??

Jenn Mair said...

oooooohhhh!!! Feta would be great! I may have to try that too. Great Idea Brenna!