Good Earth Entrées

Herb Crusted Chicken with Mushroom Risotto

Includes

100% Whole Grain Brown Rice
Wine Sauce
Seasoned Panko Crumbs
Mushroom Risotto Seasoning

Complete Your Meal
Preparation
Nutrition

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YOU WILL NEED

1 Tablespoon Olive Oil for Risotto

1 3/4 Cups Water • 1/2 Cup Milk

1 Lb Uncooked Boneless Skinless Chicken Breasts

2 Tablespoons Vegetable Oil for Chicken

READY IN ABOUT 30 MINUTES!

RISOTTO

1. Heat 1 tablespoon olive oil in 2-quart saucepan over medium-high heat 1 minute. Add Rice; cook and stir 1 minute. Stir in water, milk, Wine Sauce and Risotto Seasoning. Heat just to boiling. Reduce heat. Cover; simmer 20 minutes without stirring. Uncover; simmer about 5 minutes, stirring frequently, until most of liquid is absorbed.

While risotto is cooking, continue with step 2.

CHICKEN

2. Cut each chicken breast into 3 or 4 slices, holding knife at an angle. Empty Seasoned Panko Crumbs into medium bowl or food-storage plastic bag. Coat chicken with crumbs.

3. Heat 2 tablespoons vegetable oil in 10-inch nonstick* skillet over medium-high heat. Carefully add chicken to hot oil; cook 3 to 5 minutes on each side or until deep golden brown and centers are no longer pink.

SERVE

4. Remove risotto from heat. Let stand uncovered until ready to serve (sauce will thicken as it stands). Serve chicken with risotto. Refrigerate leftovers.

*If using skillet without nonstick finish, increase oil to 3 tablespoons.

Herb Crusted Chicken with Mushroom Risotto

Includes

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Herb Crusted Chicken