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Recipes
Bruschetta Chicken over Risotto
4 servings
35 minutes total (Active 35 minutes)

Ingredients

  • ¼ cup roasted red peppers
  • ½ cup baby arugula leaves
  • 4 oz fresh mozzarella cheese
  • 1 (8-oz) package risotto Milanese mix
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ cup fresh diced tomatoes
  • ¼ cup lite olive oil vinaigrette
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ 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

    1. Prepare risotto following package instructions, using 1 tablespoon olive oil instead of butter.
    2. Combine tomatoes, vinaigrette, peppers, arugula, cheese, salt, and pepper; set aside.
    3. 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.
    4. 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.

Amount per ¼ recipe serving: Calories 520, Total Fat 18g, Chol 85mg, Sodium 1970mg, Total Carb 46g, Fiber 2g, Calc 15%, Vitamin A 20%, Vitamin C 30%, Iron 15%