Melissa's Bruchetta Chicken over Risotto * - MORE WORK BUT VERY VERY GOOD

4-5 oz chicken breast (marinate in italian dressing)
1/2 cup fresh tomatoes diced
1/4 cup diced red onion
1 cup fresh spinach leaves
1/4 cup roasted red peppers (jar roasted - more flavor & softer than fresh)
4 oz fresh mozzarella cheese
3 tablespoons grated parmesan cheese
1 8 oz package risotto milanese mix ( i used 2 boxes and used tomato flavor)
4 tablespoons olive oil
1/4 cup lite olive oil vinagrette dressing or balsamic vinagrette
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup italian bread crumbs
2 teaspoons roasted garlic ( i didn't have roasted I just used minced)


I cut the chicken into tenders style strips and marinated the chicken breast in italian dressing the morning I was going to make.

Chop tomatoes, spinach, red peppers, red onion, mozzarella cheese into 1/4 pieces. Mix & add salt, pepper and set aside.

Preheat large skillet.
Mix bread crumbs & 1 tablespoon parmesan cheese in med bowl. Dredge chicken in breadcrumb mixture, pressing with fingers to coat.

Place olive in pan. Add chicken, cover & cook 5-7 min on each side until golden and cooked through.


Prepare risotto per package directions. At the end add roasted garlic and 1 tablespoon parmesan cheese into risotto. Cover and cook 3-4 more minutes.

Plate risotto and add chicken strips and top chicken with tomato/spinach/mozzarella mixture.