Parmesan-Crusted Chicken with Creamy Risotto

Ingredients

• 2 Eggs beaten
• 3/4 cup Dry bread crumbs plain
• 2 oz Parmesan Cheese grated 1/2 cup divided
• 1/2 teaspoon Black pepper coursley ground
• 6 Chicken breasts boneless, skinless, halves
• 2 tablespoon Vegetable oil
• 1 can (14.5 oz) Tomatos diced petite
• 1 can (10.75 oz) Tomato soup condensed
• 1 medium Zucchini
• 1/2 medium Onion
• 2 cloves Garlic pressed
• 3/4 teaspoon Salt
• 1/4 teaspoon Red pepper flakes crushed
• 2 cups White rice uncooked instant
• 2 oz Cream cheese softened

Instructions

1. 1. Beat eggs in first coating tray. Combine bread crubs, 1/4 cup of Parmesan cheese and black pepper in second tray. Dip chicken into eggs, then into bread crub mixture. Sprinkler chicken with any remaining bread crumb mixture. Heat oil in 12 in skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook 3-5 minutes on each side or until intgernal temp reaches 165 degrees in the thicket part of chicken and centers are no longer pink.
2. 2. Meanwhile, drain liquid from tomatoes into classic batter bowl; add enough water to liquid to measure 1 cup. Add tomatoes, soup and milk to batter bowl; mix well. Slice zucchini lengthwise into quarters, then crosswise into 1/4 inch slices. Chop onion using food chopper.
3. 3. Remove chicken from skillet; keep wram. Combine zucchini, onion, pressed garlic, salt and pepper flakes in skillet. Cook and stir 1-3 minutes or until fragrant. Add rice and tomato mixture. Bring to simmer;p cook 3 minutes. Cover; remove from heat and let stand 5 minutes. Add cream cheese and remaining Parmesan cheese; stir until incorporated. Top with chicken
4. Cal 500; Fat 16g;carbs 48g;