PARMESAN CRUSTED CHICKEN WITH CREAMY RISOTTO

Parmesan Crusted Chicken With Creamy Risotto image

Provided by Christi Williams

Categories Chicken

Time 40m

Number Of Ingredients 15

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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(s) petite diced tomatoes, undrained (14.5 oz)
1 can(s) condensed tomato soup (10.75 oz)
1 1/4 c 2% milk
1/2 medium onion, chopped
3 clove garlic, minced
3/4 tsp salt
1 can(s) mushroom stem and pieces (4 oz)
2 c uncooked instant white rice
2 oz cream cheese, softened

Steps:

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.