BRUSCHETTA CHICKEN WITH RISOTTO

Ingredients:

  • 5lbs. chicken breast, sliced thin
  • 3 tbsp Durty Gurl Bloody Mary Rub
  • 2 cup flour
  • 2 cups bread crumb
  • 12 eggs
  • 1gal fryer oil

Topping:

  • 2lbs. tomatoes, diced
  • 1 red onion, julienne
  • 12oz kalamata olives, pitted
  • 3 oz parmesan cheese
  • 1 tbsp white balsamic vinegar
  • 1/4 cup olive oil

Risotto:

  • 32oz arborio rice
  • 2 cups onion, diced
  • 3 tbsp garlic, chopped
  • 4oz olive oil
  • 8oz butter
  • 96oz chicken stock
  • 32oz white wine
  • 2 tbsp Ben's Heffer Dust

Instructions:

  1. Preheat Matador to low heat.
  2. Add the butter, olive oil, & onions. Cook for 6-8 minutes until the onions are tender.
  3. Add the rice and sauté for 2-3 minutes until slightly toasted.
  4. Add the wine and allow to reduce, then slowly add the chicken stock allowing the liquid to be absorbed.
  5. Simmer for 20-25 minutes until the rice is just al dente.
  6. For the chicken,  season with the Dirty Gurl and follow standard breading procedure but dipping each breast into the flour, then the egg, followed by the bread crumbs.
  7. Preheat the oil to 325℉ degrees, cook the chicken for 4-5 minutes until golden brown and the internal temperature is 165℉
  8. Prepare the tomato topping by combining all the ingredients and mixing well.