Parmesan Crusted Chicken with Creamy Risotto

Ok so no picture today =( I tried to take one and it just didn't do the recipe any justice. You're just going to have to trust me on this one. It is really straightforward and yummy. Usually I like to double the cheese in recipes because I love it so however, this is NOT one of those recipes. If you double any of the cheeses, especially the cream cheese, it will overpower the dish. You can substitue or add vegtables to this if you are not a fan of zucchini although I suggest you leave the onion. I am not a zucchini fan but will eat it in this and it is a good way to sneak green veggies in. If you do substitute, make sure you use something with a similiar texture.

This is really one of my favorite dinner recipes for 3 reasons:

1. Its delish

2. You only have to dirty one skillet

3. It takes less than 30 minutes

Ingredients:

2 eggs

1/4 cup plain dry bread crumbs

1/2 cup grated parmesan cheese (divided)

1/2 teaspoon of pepper

4-6 boneless chicken breast (remember you can brine your chicken)

2 tablespoons vegtable oil

1 can (14.5 ounces) petite diced tomatoes

1 can (10.75 ounces) condensed tomato soup

1/3 cup of water

1 1/4 cups 2% milk

1 medium zucchini

1/2 medium onion

2 garlic cloves, pressed

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

2 cups uncooked instant white rice

2 ounces cream cheese, softened

1. Beat your eggs in one dish. Combine bread crumbs, 1/4 cup parmesan cheese and black pepper in second bowl. Dip chicken into eggs, then into bread crumb mixture. Sprinkle chicken with any remaining bread crumb mixture. Heat oil in 12 inch skillet over medium-high heat 1-3 minutes or until oil is shimmering. Add chicken; cook 3-5 minutes in each side or until internal temp is 165 degrees in the thickest part of the chicken and centers are no longer pink. (I like to beat my chicken flat. It makes the breading stay on much better and it cooks faster.)

2. While chicken cooks, pour tomatoes, water, soup and milk in a bowl and mix well. Slice zucchini lengthwise into quarters, then crosswise into 1/4 inch slices. Chop onion.

3. Remove chicken from skillet and kep warm. Combine zucchini, onion, garlic, salt and pepper flakes into skillet. Cook 1-3 minutes or until fragrant. Add rice and tomoato mixture. Bring to a simmer and cook for 3 minutes. Cover and remove from heat. (If you don't have a cover for your big skillet like me, put a pizza pan or foil on top to keep the steam in so the rice will cook.) Add cream cheese and remaining parmesan cheese; stir until incorporated. Put chicken on top of risotto and serve.