BRUSCHETTA CHICKEN
WITH RISOTTO

INGREDIENTS:
-
5lbs. chicken breast, sliced thin
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3 tbsp Durty Gurl Bloody Mary Rub
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2 cups flour
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2 cups bread crumbs
-
12 eggs
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1 gal fryer oil
Topping:
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2lbs. tomatoes, diced
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1 red onion, julienned
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12oz Kalamata olives, pitted
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3oz parmesan cheese
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1 tbsp white balsamic vinegar
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1/4 cup olive oil
Risotto:
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32oz Arborio rice
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2 cups onion, diced
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3 tbsp garlic, chopped
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4oz olive oil
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8oz butter
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96oz chicken stock
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32oz white wine
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2 tbsp Ben's Heffer Dust
INSTRUCTIONS:
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Preheat Matador to low heat.
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Add the butter, olive oil, and onions. Cook for 6-8 minutes until the onions are tender.
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Add the rice and sauté for 2-3 minutes until slightly toasted.
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Add the wine and allow to reduce, then slowly add the chicken stock allowing the liquid to be absorbed.
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Simmer for 20-25 minutes until the rice is just al dente.
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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.
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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
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Prepare the tomato topping by combining all the ingredients and mixing well.
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