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.