Bruschetta Chicken with Risotto


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


  • 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


  • 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


  • Preheat Matador to low heat.
  • Add the butter, olive oil, & onions. Cook for 6-8 minutes until the onions are tender.
  • Add the rice and sauté for 2-3 minutes until slightly toasted.
  • Add the wine and allow to reduce, then slowly add the chicken stock allowing the liquid to be absorbed.
  • Simmer for 20-25 minutes until the rice is just al dente.
  • 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.
  • Preheat the oil to 325℉ degrees, cook the chicken for 4-5 minutes until golden brown and the internal temperature is 165℉
  • Prepare the tomato topping by combining all the ingredients and mixing well.