Ugly Duckling or Beautiful Swan

peek a boo

Bruschetta Chicken over risotto..... it was yummy!

This was a "simple meal" card that I picked up at Publix. It was so yummy and Hunter even liked it. Have fun cooking.

http://www.publix.com/aprons/meals


Bruschetta Chicken Over Risotto

Ingredients:

1/4 cup roasted red peppers
1/2 cup baby arugula leaves
4 oz fresh mozzarella cheese
1 (8-oz) package risotto Milanese mix
2 tablespoons extra-virgin olive oil, divided
1/2 cup fresh diced tomatoes
1/4 cup lite olive oil vinaigrette
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup bread crumbs
2 tablespoons grated Parmesan cheese, divided
4 (5-oz) Italian herb chicken breasts
2 teaspoons roasted garlic



Prep
Chop peppers, arugula, and cheese into small pieces.


Steps

Prepare risotto following package instructions, using 1 tablespoon olive oil instead of butter.
Combine tomatoes, vinaigrette, peppers, arugula, cheese, salt, and pepper; set aside.
Preheat large sauté pan on medium 2–3 minutes. Combine breadcrumbs and 1 tablespoon Parmesan cheese in shallow bowl. Coat both sides of chicken with breadcrumbs; press with fingertips to evenly coat (wash hands). Place 1 tablespoon oil in pan, then add chicken and cover; cook 5–7 minutes on each side or until golden and 165°F.
Stir garlic and 1 tablespoon Parmesan cheese into risotto and cover. Cook and stir 2–3 more minutes until rice is creamy and tender. Top chicken with tomato mixture and serve over risotto.