Parmesan-Crusted Chicken with Creamy Risotto

Christi Williams

By
@owlhawk1

With this recipe I've found it is much easier to cook when you have a helper! That way they can cook the chicken and the other person can start assembling everything else. Enjoy!


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Rating:

Comments:

Serves:

6

Method:

Pan Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
We loved the combination of this succulent chicken and creamy risotto. What a comforting, satisfying meal...

Ingredients

2
eggs
3/4 c
plain dry bread crumbs
4 oz
fresh grated parmesan cheese
1/2 tsp
ground black pepper
3
boneless, skinless chick breast (cut in half)
2 Tbsp
olive oil
1 can(s)
petite diced tomatoes (undrianed)
1 can(s)
condensed tomato soup
1 1/4 c
2% milk
1/2 medium
onion (chopped)
3 clove
garlic pressed
3/4 tsp
salt
1 can(s)
mushroom stem and pieces
2 c
uncooked instant white rice
2 oz
cream cheese (softened)

Directions Step-By-Step

1
Beat eggs in a bowl. Combine bread crumbs, 1/4 cup of Parmesan cheese and pepper in a second bowl. Dip chicken into eggs then into bread crumb mixture. Sprinkle chicken with any remaining bread crumb mixture. Heat oil in a (12 in) skillet over medium heat until oil is shimmering. Add chicken, cook 3-5 minutes on each side or until cooked through. Then set aside.
2
Meanwhile, drain liquid from tomatoes into a measuring cup and add water until you have 1 cup of liquid. Transfer liquid to a mixing bowl and add tomatoes, soup and milk. Mix well.
3
Remove chicken from skillet and keep warm. Combine onion, pressed garlic, mushrooms and salt in skillet. Cook and stir until onions become transparent. Add rice and tomato mixture. Bring to a simmer; cook 3 minutes. Cover; remove from heat and let stand 5 minutes. Add cream cheese and remaining Parmesan cheese; stir until everything is well blended. Top with chicken and serve.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian