Tomato-Basil Chicken & Risotto

  • Yield: servings


4-- Chicken breasts
1 1/2cups plain bread crumbs
1tablespoon Garlic Salt, and dried basil
1/3cup Grated Parmesan cheese
-- Salt and Pepper to taste
2-- Eggs and 2 tablespoon Water
-- Oil to fry
2large Vine Ripen Tomatoes
-- Basil
4 to 5cloves of Garlic
-- Light tasting olive oil
-- Salt to taste
4-- Fresh mozzarella cheese slices
1cup Arborio rice
1quart of Vegetable broth
1-- Vidalia onion
-- Fresh parsley
-- Fresh rosemary
1 1/4sticks of Salted Butter
1/2cup Parmesan cheese slices
-- Salt to taste


Take the chicken breast and pound it flat with a meat mallet. Beat the egg and water together. Mix the bread crumbs, garlic salt, grated parmesan cheese, dried basil, salt and pepper together. Dip the chicken in the egg and then into the bread crumb mixture.
Fry the chicken in the oil. Put the chicken into a pan and place in the oven at 250 degrees to keep warm while you prepare the bruschetta and risotto.

Roll your fresh basil and chop it fine. Chop the garlic into fine pieces. Dice the tomatoes into small chunks. Rub the garlic, basil, tomato, olive oil on a cutting board and add your salt to taste at the end.

Chop the parsley and rosemary into fine pieces. Reserve some of the parsley and rosemary for garnish. Chop the onion into very small chunks. In a large frying pan melt 1 stick of butter and add the onion. After cooking the onions for a few minutes, add the Arborio rice to the pan. Let the rice just start to brown. Add 2 cups of vegetable broth to the rice. Stir continually to create a creamy result. When the broth is evaporated add 2 more cups of broth and continue to stir. When the broth is evaporated the second time, taste the risotto to determine the texture. You want the rice to be al dente. If it is not add more broth, if it is al dente, add the cheese, herbs and the remaining 1/4 stick of cubed butter. Stir until the cheese just starts to melt.
Put the risotto on a plate, place one chicken breast on part of the rice. Put a slice of fresh mozzarella on the chicken. Take the bruschetta mixture and rub it over the mozzarella. Garnish with the remaining parsley and rosemary.