Name: Chicken breast in a Parmesan crust on tomato risotto
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 6-8 chicken breast fillets free-range; 2 eggs large; 50 g parmesan cheese grated; 30 ml flour cake; sunflower oil shallow-frying; 35 ml butter; 1/2 onion finely chopped; 300 g risotto rice; 400 ml wine dry white; 400 ml tomato juice; 400 ml stock vegetable or chicken; 50 g parmesan cheese grated; 50 ml mixed herbs finely chopped; pesto basil, to serve

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Ingredients (14)

6-8	chicken breast fillets — free-range
2	eggs — large
50 g	parmesan cheese — grated
30 ml	flour — cake
	sunflower oil — shallow-frying

RISOTTO:

35 ml	butter
1/2	onion — finely chopped
300 g	risotto rice
400 ml	wine — dry white
400 ml	tomato juice
400 ml	stock — vegetable or chicken
50 g	parmesan cheese — grated
50 ml	mixed herbs — finely chopped
	pesto — basil, to serve

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Method:

Wash and dry the chicken fillets and season with salt and pepper. Mix the eggs, Parmesan and flour to form a smooth batter.

Dip the pieces of chicken into the batter and coat well.

Heat a 1cm layer of sunflower oil in a frying pan over a low heat. Once the oil is hot, add the chicken and cook until the outside is crisp. Turn and fry the other side until crisp. Remove from the pan and drain on absorbent paper. Serve immediately on a bed of tomato risotto.

Risotto:
Heat 20ml butter in a saucepan, add the onion and fry over a low heat for two minutes. Add the risotto rice to the saucepan and stir continuously.

Add the wine a little at a time, stirring well after each addition. Allow the rice to absorb all of the liquid each time, before adding a little more. Add the tomato juice and the stock, a little at a time. Keep stirring. Once all the liquid has been absorbed, the rice should be tender but still firm. Add the tomatoes, Parmesan, herbs and the remaining butter.

Dish the risotto onto the plates. Cut the chicken breasts into slices and place on top of the risotto. Drizzle a little basil pesto around the plate and serve immediately with roast vegetables on the side.

Image and text: Ideas magazine.

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