Thursday, December 27, 2012


1 pkg (8-oz) risotto mix (your choice of flavor)
2 tbsp olive oil
1/2 cup chopped tomato
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 to taste
pepper to taste
1/2 cup Panko plain bread crumbs
2 tbsp grated Parmesan cheese
1 1/4 lb boneless, skinless chicken breast, pounded into thin patties
1 garlic clove, minced

Prepare the risotto according to the package directions, using 1 tablespoon of the olive oil.

In a bowl mix together the tomato, red peppers, arugula, mozzarella, vinaigrette, salt, and pepper.

Mix the bread crumbs and 1 tablespoon of the Parmesan cheese.  Dip the chicken in the crumb mixture.

Warm the remaining tablespoon of oil in a skillet over medium heat.  Cook the chicken until golden, 7 to 10 minutes, turning once.

When the risotto is almost done, stir in the garlic and the remaining 1 tablespoon of the Parmesan cheese; cook for 3 minutes. 

Serve the chicken atop the risotto and top with the tomato mixture.

Yield: 4 servings

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