Chicken breast in a Parmesan crust on tomato risotto

Recipe from: 20 November 2015
recipe, chicken, Parmesan, risotto,dinner

Ingredients 15
Servings 8
Time 00:40


  • 6-8
    free-range chicken breast fillets
  • 2
    large eggs
  • 50
    Parmesan cheese, grated
  • 30
    cake flour
  • sunflower oil, for shallow-frying
  • 35
  • 1/2
    onion, finely chopped
  • 300
    risotto rice
  • 400
    dry white wine
  • 400
    tomato juice
  • 400
    vegetable or chicken stock > 200g baby tomatoes
  • 50
    Parmesan, grated
  • 50
    finely chopped fresh herb mix (parsley, basil, spring onion, marjoram and thyme)
  • basil pesto, to serve


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.


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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Read more on: risotto  |  dinner  |  recipe  |  chicken  |  parmesan

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