Name: Bruschetta Chicken with Risotto
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Cuisine: Italian
Ingredients: 5lbs. chicken breast, sliced thin; 3 tbsp Durty Gurl Bloody Mary Rub; 2 cups flour; 2 cups bread crumbs; 12 eggs; 1 gal fryer oil; 2lbs. tomatoes, diced for topping; 1 red onion, julienned for topping; 12oz Kalamata olives, pitted for topping; 3oz parmesan cheese for topping; 1 tbsp white balsamic vinegar for topping; 1/4 cup olive oil for topping; 32oz Arborio rice for risotto; 2 cups onion, diced for risotto; 3 tbsp garlic, chopped for risotto; 4oz olive oil for risotto; 8oz butter for risotto; 96oz chicken stock for risotto; 32oz white wine for risotto; 2 tbsp Ben's Heffer Dust for risotto

BRUSCHETTA CHICKEN

WITH RISOTTO

INGREDIENTS:

5lbs. chicken breast, sliced thin
3 tbsp Durty Gurl Bloody Mary Rub
2 cups flour
2 cups bread crumbs
12 eggs
1 gal fryer oil

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:

Preheat Matador to low heat.
Add the butter, olive oil, and onions. Cook for 6-8 minutes until the onions are tender.
Add the rice and sauté for 2-3 minutes until slightly toasted.
Add the wine and allow to reduce, then slowly add the chicken stock allowing the liquid to be absorbed.
Simmer for 20-25 minutes until the rice is just al dente.
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.
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
Prepare the tomato topping by combining all the ingredients and mixing well.