Crispy Italian Chicken And Creamy Parmesan Rice With Roasted Asparagus Recipes
CRISPY ITALIAN CHICKEN AND CREAMY PARMESAN RICE WITH ROASTED ASPARAGUS
We love risotto, but not necessarily the time spent stirring it over the stove while it cooks. We've come up with the next best thing with this creamy Parmesan rice. We serve it next to a tender chicken breast with a crispy breadcrumb topping and roasted asparagus for a meal that's stunningly simple to prepare and even simpler to enjoy.
Provided by Chef David Padilla
Time 35m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Cook the Rice Bring a small pot with 1 1/2 cups water and rice to a boil. Reduce to a simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes. While rice cooks, prepare ingredients. 2 Prepare the Ingredients Mince garlic. Trim woody ends off asparagus. In a small bowl, combine Italian breadcrumbs, 1/4 tsp. salt, a pinch of pepper, and 2 tsp. olive oil. Rinse chicken breasts, pat dry, and season both sides with 1/2 tsp. salt and a pinch of pepper. 3 Sear the Chicken Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place chicken in hot pan and cook until golden brown, 2-3 minutes per side. Transfer chicken to one half of prepared baking sheet. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean. 4 Finish Chicken and Cook Asparagus Place asparagus on other half of prepared baking sheet. Toss with 1 tsp. olive oil and season with 1/4 tsp. salt and a pinch of pepper. Crust tops of chicken breasts with breadcrumb mixture. Use the palm of your hand to firmly press breadcrumb mixture onto chicken. Bake until chicken reaches a minimum internal temperature of 165 degrees and asparagus is tender, 7-10 minutes. While chicken cooks, make sauce. 5 Make the Sauce Heat 1 tsp. olive oil in pan used to sear chicken over medium heat. Add garlic to hot pan and cook until fragrant, 30 seconds. Add cream and cook, stirring occasionally, until slightly thickened, 4-5 minutes. Stir in half the Parmesan (reserve remaining for garnish). Remove from burner and season with 1/4 tsp. salt and a pinch of pepper. Carefully stir cooked rice into pan until rice is completely coated in sauce. 6 Plate the Dish Place rice on plate and garnish with remaining Parmesan. Serve asparagus and chicken next to rice.
Nutrition Facts :
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