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Crispy Chicken with Tomato Risotto

  • Prep 5 min
  • Total 35 min
  • Servings 4

Crispy, tender chicken, delicately chewy risotto, smoky fire-roasted tomatoes and tangy sweet balsamic reduction are put together in a dish that is both beautiful and delicious. MORE + LESS -

Daring Gourmet
January 19, 2015

Ingredients

2
chicken breasts, cut in half lengthwise to form smaller cutlets and then pounded 1/4-inch thick
2
eggs, lightly beaten
1
cup Progresso™ panko bread crumbs
1/4
cup grated Parmesan cheese
1
(14.5 oz.) can Muir Glen™ organic fire roasted tomatoes
3
cups Progresso™ chicken broth
1
cup Arborio rice
1
small yellow onion, very finely chopped
2
cloves garlic, finely minced
3/4
teaspoon rosemary, dried and crushed
3
ounces fresh mozzarella, cubed
1/2
teaspoon salt
1/4
teaspoon black pepper, freshly ground
Parmesan cheese, shredded for serving
Fresh basil, chopped for serving

Steps

Hide Images
  • 1
    Preheat the oven to 375ºF. Sprinkle the chicken with salt and freshly ground black pepper. Dip each cutlet into the beaten egg and then thoroughly coat them in the breadcrumb/Parmesan mixture. Lay the breaded chicken on a lined cookie sheet in a baking dish and bake for 20-25 minutes or until the chicken is done and golden.
  • 2
    Get the balsamic reduction going. Pour the balsamic vinegar into a small saucepan and bring to a boil. Reduce the heat to a low simmer and, stirring occasionally, simmer the vinegar until the quantity has reduced by about half and the vinegar coats the back of a spoon. Be careful not to overcook or it will harden like stiff taffy.
  • 3
    While the chicken is baking, prepare the risotto. First place the broth, salt and fire-roasted tomatoes in a blender and blend until smooth. Place in a stockpot and heat until hot. Keep it hot.
  • 4
    Heat the oil in a medium saucepan (preferably deep, but narrow in diameter) over medium-high heat and cook the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the rice and seasonings, stir and cook for 1 minute.
  • 5
    Add about 1/4 of the hot tomato broth. Cook, stirring regularly, until most of the liquid has evaporated, then add another 1/4 of the broth. Continue adding the broth 1/4 at a time, regularly stirring while the rice absorbs the liquid. The rice will begin to swell and become somewhat creamy in texture. The process will take 20-25 minutes. Add mozzarella and stir until melted. Add salt and pepper to taste.
  • 6
    To serve, portion out the risotto into large, wide bowls and drizzle with some balsamic reduction. Place a chicken breast on top and sprinkle with chopped fresh basil and shredded Parmesan cheese.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
120
% Daily Value
Total Fat
13g
21%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
165mg
54%
Sodium
1450mg
60%
Potassium
250mg
7%
Total Carbohydrate
67g
22%
Dietary Fiber
2g
9%
Sugars
8g
Protein
38g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • This dish proves that risotto is not so difficult to make and totally delicious. 

    Making risotto is a kind of culinary art unto its own. Using a special kind of rice (most commonly Arborio), it cooks up nice and creamy with a delightful bit of chewiness to it. You can find entire cookbooks devoted just to risotto. Clearly it has a very devoted following!

    Risotto tends to have an upscale connotation, but it’s really very simple to make – it just requires you to follow a particular method, which we’ll demonstrate today.

    Here's a delicious risotto dish that looks and tastes gourmet but is easy to prepare. The risotto is cooked in broth combined with pureed fire-roasted tomatoes for a wonderful smoky edge. It’s then drizzled with a simple sweet and tangy balsamic reduction and topped with super easy baked crispy chicken.

    It’s all easy to prepare but there are multiple layers of flavor and texture going on here. And it’s those different layers that make a dish not only delicious but also interesting as you explore each layer. You’ll be congratulating yourself by the time dinner’s over, and so will your guests!

    Gather up your ingredients.

    Cut the chicken breasts in half lengthwise to make two thinner breasts. Pound them if necessary until they're 1/4-inch thick. Sprinkle with salt and freshly ground black pepper. Dip each one into the beaten egg and then thoroughly coat them in the breadcrumb/Parmesan mixture.

    Lay the breaded chicken on a lined cookie sheet and bake in an oven preheated to 375ºF for 20-25 minutes or until the chicken is done and golden.

    Get the balsamic reduction going. Pour the balsamic vinegar into a small saucepan and bring to a boil. Reduce the heat to a low simmer and, stirring occasionally, simmer the vinegar until the quantity has reduced by about half and the vinegar coats the back of a spoon. Be careful not to over-cook or it will harden like stiff taffy!

    While the chicken is baking, get the risotto going. First place the broth, salt and fire-roasted tomatoes in a blender and blend until smooth. Place in a stockpot and heat it until hot. Keep it hot.

    Heat the oil in a medium saucepan (preferably deep but narrow in diameter) over medium-high heat and cook the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.

    Add the rice and seasonings, stir and cook for one minute.

    Add about 1/4 of the hot tomato broth. Cook, stirring regularly, until most of the liquid has evaporated, then add another 1/4 of the broth.

    Continue adding the broth 1/4 at a time, regularly stirring while the rice absorbs the liquid. The rice will begin to swell and become somewhat creamy in texture. The process will take 20-25 minutes.

    Add the mozzarella and stir until melted. Add salt and pepper to taste.

    To serve, portion out the risotto into large, wide bowls, drizzle with some balsamic reduction; place a chicken breast on top and sprinkle with chopped fresh basil and shredded Parmesan cheese. 

    Enjoy!

    For more delicious rice dishes from around the world, visit Kimberly’s food blog The Daring Gourmet.

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