Thursday, December 27, 2012

Parmesan Crusted Chicken with Garlic Herb Risotto

I hope everyone had a tremendous Christmas! We had a nice quiet one that was really needed. There has been a cold/flu going around and I ended up getting it so I took it easy after I got all the food on the table for the family. 
I am going to be posting some great leftover recipes on here this week. For now I want to share with you one of my easy go to recipes to feed the family. They love it. Sorry the pictures aren't the best. 

Gluten-Free Parmesan Crusted Chicken with Garlic Herb Risotto

1 Whole boneless chicken breast
1/2 cup finely grated parmesan
1/2 cup crushed tortilla chips
1 tsp italian seasoning
salt and pepper to taste
2 eggs


1 TBSP milk
1/2 cup flour

For Risotto 
1 cup risotto
2 tablespoons butter
3 1/2 cups of chicken stock

2 cloves of garlic, minced
1/2 cup grated parmesan
salt
pepper

1 tsp of Italian Seasoning or your favorite fresh herbs

Trim your chicken breast of fat, and rinse off the breast.Cut it up into 4 portions. 

Preheat skillet for risotto and heat chicken stock in the microwave until hot to the touch. 
In hot skillet, melt butter and add one cup of risotto. Stir gently and constantly until risotto becomes translucent with a still visible white core.



Add a half cup of chicken stock and continue to stir constantly.
You will know when it's time to add more chicken stock by running your spatula or spoon across the bottom of the pan, if it appears dry except for a shiny layer of butter, it is time to add more.
During the chicken stock and stir process, add a pinch of salt and a scant of pepper. Add garlic. Add parmesan.

When risotto is done (between fifteen and twenty minutes), let rest in serving bowl for five minutes and then stir again before serving.

Salt and pepper your trimmed chicken breast pieces.
Next line up your dipping station. Put flour in one bowl, Eggs in another, and, chips cheese and italian seasoning in another blowl. Start by generously covering your chicken with flour. 
Next dip in the egg mix and next into the chip/cheese mixture. 
Set chicken aside while you pre-heat your skillet. 
Heat a skillet over medium high heat and add canola oil. Heat to 350 degrees. 
Add your chicken in small batches. Cooking is usually 5 minutes per side. 
Slice chicken on the bias.
I like to place my risotto in a ring mold to give it a great shape and make it more inviting to dig into. 
Place risotto in the middle and surround with chicken and serve. 

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