BRUSCHETTA CHICKEN

WITH RISOTTO

Bruschetta Chicken with Risotto

INGREDIENTS:

 

Topping:

  • 2lbs. tomatoes, diced

  • 1 red onion, julienned

  • 12oz Kalamata olives, pitted

  • 3oz parmesan cheese

  • 1 tbsp white balsamic vinegar

  • 1/4 cup olive oil

 

Risotto:

  • 32oz Arborio rice

  • 2 cups onion, diced

  • 3 tbsp garlic, chopped

  • 4oz olive oil

  • 8oz butter

  • 96oz chicken stock

  • 32oz white wine

  • 2 tbsp Ben's Heffer Dust

INSTRUCTIONS:

  1. Preheat Matador to low heat.

  2. Add the butter, olive oil, and onions. Cook for 6-8 minutes until the onions are tender.

  3. Add the rice and sauté for 2-3 minutes until slightly toasted.

  4. Add the wine and allow to reduce, then slowly add the chicken stock allowing the liquid to be absorbed.

  5. Simmer for 20-25 minutes until the rice is just al dente.

  6. For the chicken,  season with Durty Gurl Bloody Mary Rub and follow standard breading procedure by dipping each breast into the flour, then the egg, followed by the bread crumbs.

  7. Preheat the oil to 325°F degrees and cook the chicken for 4-5 minutes until golden brown and the internal temperature is 165°F

  8. Prepare the tomato topping by combining all the ingredients and mixing well.

Durty Gurl Bloody Mary Rub
RT-G450 MATADOR
RT-700 WOOD PELLET GRILL
RECTEQ ICER CAMOUFLAGE
RT-590 WOOD PELLET GRILL
RECTEQ ICER RED BLACK
RT-340 V2 Atomic Transparent copy
RECTEQ ICER RED WHITE BLUE
RT-B380 BULLSEYE WOOD PELLET GRILL