Bruschetta-Style Chicken over Risotto

By Lorena_321

Ingredients

• 1 (8 oz.) pkg. risotto mix, any flavor
• 2 T. olive oil
• 1 large tomato, chopped (about 1/2 cup)
• 1/4 cup jarred roasted red peppers, drained and chopped
• 1/2 cup shredded baby arugula
• 4 oz. mozzarella, diced
• 1/4 cup balsamic vinaigrette
• salt and pepper
• 1/2 cup plain bread crumbs
• 2 T. grated Parmesan
• 1 1/4 lb. boneless, skinless chicken breasts, pounded thin
• 1 small clove garlic, minced

Preparation

Step 1

Prepare risotto as package directs, using 1 T. olive oil. Mix tomato, peppers, arugula, mozzarella, vinaigrette, salt and pepper in a bowl.
Mix bread crumbs and 1 T. Parmesan. Dip chicken in crumb mixture. Warm 1 T. oil in a skillet over medium heat. Cook chicken until golden, about 7 minutes, turn halfway.
When risotto is nearly done, stir in garlic and 1 T. Parmesan; cook 3 minutes. Serve chicken over risotto topped with tomato mixture.