parmesan crusted chicken with creamy risotto

Name: Parmesan Crusted Chicken With Creamy Risotto
Prep time: 10 min
Cook time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 2 - eggs; 3/4 cup(s) plain dry bread crumbs; 4 ounce(s) fresh grated Parmesan cheese; 1/2 teaspoon(s) ground black pepper; 3 - boneless, skinless chick breast (cut in half); 2 tablespoon(s) olive oil; 1 can(s) petite diced tomatoes, undrained (14.5 oz); 1 can(s) condensed tomato soup (10.75 oz); 1 1/4 cup(s) 2% milk; 1/2 medium onion, chopped; 3 clove(s) garlic, minced; 3/4 teaspoon(s) salt; 1 can(s) mushroom stem and pieces (4 oz); 2 cup(s) uncooked instant white rice; 2 ounce(s) cream cheese, softened

(3 ratings)

Parmesan Crusted Chicken With Creamy Risotto on a plate.

review

Blue Ribbon Recipe by

Christi Williams

@owlhawk1

Paliade, MN

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!

Blue Ribbon Recipe

We loved the combination of this succulent Parmesan crusted chicken and creamy risotto. What a comforting, satisfying meal. The Parmesan chicken is so juicy and tender. If you're in a pinch and don't want to make a true risotto, give this recipe a try. The tomatoes add another dimension of tangy flavor to the risotto.

— The Test Kitchen @kitchencrew

(3 ratings)

yield 6 serving(s)

prep time 10 Min

cook time 30 Min

method Pan Fry

Ingredients For parmesan crusted chicken with creamy risotto

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

petite diced tomatoes, undrained (14.5 oz)
1 can

condensed tomato soup (10.75 oz)
1 1/4 c

2% milk
1/2 md

onion, chopped
3 clove

garlic, minced
3/4 tsp

salt
1 can

mushroom stem and pieces (4 oz)
2 c

uncooked instant white rice
2 oz

cream cheese, softened

How To Make parmesan crusted chicken with creamy risotto

1
Beat eggs in a bowl. Combine bread crumbs, 1/4 cup of Parmesan cheese, and pepper in a second bowl.

2
Dip chicken into eggs then into bread crumb mixture. Sprinkle chicken with any remaining bread crumb mixture.
3
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.
4
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.
5
Remove chicken from skillet and keep warm.
6
Combine onion, minced garlic, mushrooms, and salt in a skillet. Cook and stir until onions become transparent.
7
Add rice and tomato mixture. Bring to a simmer; cook 3 minutes. Cover; remove from heat and let stand 5 minutes.
8
Add cream cheese and remaining Parmesan cheese; stir until everything is well blended. Top with chicken and serve.
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