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Publix Simple Meals

Bruschetta Chicken Over Risotto

Makes 4 Servings
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence

-- Prep ingredients; prepare risotto and begin to simmer - 10 minutes

-- Complete chicken and risotto; serve - 25 minutes

Bruschetta Chicken Over Risotto


1/4 cup roasted red peppers

1/2 cup baby arugula leaves

4 oz fresh mozzarella cheese

1 (8-oz) package risotto Milanese mix

2 tablespoons extra-virgin olive oil, divided

1/2 cup fresh diced tomatoes

1/4 cup lite olive oil vinaigrette

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup bread crumbs

2 tablespoons grated Parmesan cheese, divided

4 (5-oz) Italian herb chicken breasts

2 teaspoons roasted garlic


-- Chop peppers, arugula, and cheese into small pieces.


1. Prepare risotto following package instructions, using 1 tablespoon olive oil instead of butter.

2. Combine tomatoes, vinaigrette, peppers, arugula, cheese, salt, and pepper; set aside.

3. Preheat large sauté pan on medium 2-3 minutes. Combine breadcrumbs and 1 tablespoon Parmesan cheese in shallow bowl. Coat both sides of chicken with breadcrumbs; press with fingertips to evenly coat (wash hands). Place 1 tablespoon oil in pan, then add chicken and cover; cook 5-7 minutes on each side or until golden and 165°F.

4. Stir garlic and 1 tablespoon Parmesan cheese into risotto and cover. Cook and stir 2-3 more minutes until rice is creamy and tender. Top chicken with tomato mixture and serve over risotto.

Aprons Advice

-- Complete your meal with a crusty baguette and chocolate cake for dessert.

-- Serve the bruschetta topping on crusty bread for a delicious addition to any meal.

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Bruschetta Chicken Over Risotto

CALORIES (per 1/4 recipe) 520kcal; FAT 18g; CHOL 85mg; SODIUM 1970mg; CARB 46g; FIBER 2g; PROTEIN 38g; VIT A 20%; VIT C 30%; CALC 15%; IRON 15%

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