Parmesan-Crusted Chicken with Creamy Risotto

This is a Pampered Chef recipe. We had this for supper last night and it was awesome! Just thought I’d share.

2 eggs
3/4 Cup plain dry bread crumbs
2 oz. Parmesan cheese, grated
1/2 tsp. coarsely ground black pepper
6 boneless, skinless chicken breast halves (about 4 oz each)
2 tsp. vegetable oil
1 can (14.5 oz) petite diced tomatos
1 can (10.75 oz) condensed tomato soup
1 1/4 Cup 2% Milk
1 medium Zucchini
1/2 medium Onion
2 Garlic Cloves, pressed
3/4 tsp. salt
1/4 tsp. crushed red pepper flakes
2 Cups uncooked instant white rice
2 oz. cream cheese, softened

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1. Beat eggs in bowl. Combine bread crumbs, 1/4 cup of the parmesan cheese and black pepper in a second bowl. Dip chicken into eggs, then into bread crumb mixture. Sprinkle chicken with any remaining bread crumb mixture. Heat oil in skillet over medium-high heat until simmering. Add chicken; cook 3-5 minutes on each side until done.

2. Meanwhile, drain liquid from tomatoes into another bowl. Add enough water to liquid to measure 1 cup. Add tomatos, soup and milk to bowl. Mix well. Slice zucchini lengthwise into quarters, then crosswise into 1/4 inch slices. Chop onion.

3. Remove chicken from skillet and keep warm. Combine zucchini, onion, pressed garlic, salt, and pepper flakes in skillet. Cook and stir 1-3 minutes or until fragrant. Add rice and tomato mixture. Bring to simmer; cook 3 minutes. Cover; remove from heat and let stand 5 minutes. Add cream cheese and remaining parmesan cheese. Stir until incorporated. Top with chicken.

Yeilds 6 servings.

This does make a lot of food. I will be sure to cut the recipe in half the next time I make it.

Enjoy!!