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Crispy Chicken with No-stir Lemon Risotto


  • Author: Jenna
  • Yield: 6 1x
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Ingredients

  • 2 14.5 ounce cans reduced sodium chicken broth
  • 1 1/3 cups Arborio rice or short grain white rice
  • 1/2 cup chopped onion
  • 2 teaspoons finely shredded lemon peel
  • 2 tablespoons lemon juice
  • 4 6 ounce skinless boneless chicken breast halves
  • 3/4 cup panko bread crumbs
  • 1/3 cup grated Parmesan Cheese
  • 1 teaspoon dried oregano
  • 2 eggs lightly beaten
  • 1/4 cup milk
  • 3 tablespoons olive oil or vegetable oil
  • 1 1/2 cups frozen peas
  • 1/2 cup of grated Parmesan cheese

Instructions

  1. In a medium saucepan combine broth, rice, onion, and lemon juice. Bring mixture to boiling; reduce heat. cover and simmer for 18 minutes.
  2. Meanwhile, place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. discard plastic wrap.
  3. In a shallow dish stir together bread crumbs, the 1/3 cup Parmesan cheese, the oregano, and lemon peel. In a second dish stir together eggs and milk. Dip chicken into egg mixture, then into crumb mixture to coat.
  4. In a 12-inch skillet heat oil over medium heat. Add chicken; cook for 2 to 3 minutes on each side or until golden and chicken is no longer pink. Transfer chicken to a cutting board.
  5. Stir peas into the risotto. Cover and cook for 3 minutes more. Stir in the 1/2 cup grated Parmesan cheese. To serve, slice chicken. Place risotto on a serving dish and top with sliced chicken. If desired, top with additional parsley and lemon peel.
  6. Makes 6 servings (1 chicken piece, 1/2 cup rice)

Notes

myWW points: Blue Points: 9; Green Points: 11 Purple Points: 9 

Nutrition

  • Serving Size: 1 chicken
  • Calories: 591
  • Sugar: 9
  • Fat: 21
  • Saturated Fat: 7
  • Unsaturated Fat: 9
  • Carbohydrates: 63
  • Fiber: 7
  • Protein: 45