Bruschetta-Style Chicken over Risotto
Prep 10 min
Cook 20 min
Serves 4
Cost per serving $2.48
1 8-oz package risotto mix, any flavor
2 Tbsp olive oil
1 large tomato, chopped (about 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 1/2 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 of oil in a skillet over medium heat. Cook chicken until golden, about 7 minutes, turn halfway.
3. When risotto is nearly done, sitr in garlic and 1 Tbsp Parmesan; cook 3 minutes. Serve chicken over risotto, topped with tomato mixture.
Reader Recipe, All You, March 2011, p. 12.
