So I found this risotto recipe with sundried tomato and basil that I though would pair well with the chicken. I'll definitely be making this again, and hopefully I'll finally get the risotto just right. It's not the recipe - it's definitely the cook - but practice makes perfect!
Sundried Tomato Basil Risotto
4 cups reduced sodium chicken broth (Heat to a simmer and set aside)
3 TBS butter (1 TBS mixed in at the end)
3/4 cup finely diced onion
1 1/2 cups Arborio rice
1/2 cup dry red wine
1/2 cup Parmesan cheese
3/4 cup chopped sundried tomato
1/4 cup fresh chopped basil
Melt 2 TBS butter in a pan. Add the onions and cook for about 3 minutes. Add the rice and mix with the butter and onions. Add the wine and simmer until the wine is almost absorbed.
Gradually add chicken broth about 1/2 Cup at a time. Stir constantly until the broth is almost absorbed before adding the next. When all the broth is almost absorbed add the sundried tomato and basil and continue to cook for about a minute or two.
Remove from the heat and add the parmesan cheese and the butter. Stir all together and serve immediately.
Parmesan Crusted Chicken
...and a cookie for dessert
2 large eggs1 cup dried plain-style bread crumbs
2 tbsp Italian seasoning
1 tsp garlic powder
3/4 cups freshly grated Parmesan-
4 boneless skinless chicken breasts, cut into strips
Salt and freshly ground black pepper
Butter-flavored cooking spray
Whisk the eggs in a pie plate to blend. Mix the bread crumbs, garlic powder, and Italian seasonings in another pie plate. Place the cheese in a third pie plate. Sprinkle the chicken generously with salt and pepper.
Coat the chicken completely with the cheese, patting to adhere, then dip into the eggs. Coat completely with the bread crumbs, patting to adhere. Add to greased 9×13 pan and spray chicken with cooking spray.
Bake at 375 for 35 minutes or until chicken is cooked through and crispy.