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Pampered Chef: Parmesan-Crusted Chicken with Creamy Risotto

  1. esavvymom

    esavvymom Legend Member Staff Member

    Oh my gosh! This is so good- least I think so! :chef:

    I cut the chicken breasts into tenders to cook faster. I'm not the greatest at keeping the breading ON the chicken (think I cooked too many in the skillet at once).

    I used Texmati rice, instead of instant, so I had to use about 3 cups of rice instead of 2- because of the liquid not being absorbed by instant rice.

    But the taste is very creamy and delicious.
    Had to share. :)
    Aug 5, 2009
  2. Gina M

    Gina M Veteran Member Gold Member

    I just made this for dinner tonight as well - very good! My suggestion for breading chicken - add just a splash of milk to your eggs before dipping into the bread crumbs. I've been coating chicken for years this way - works like a charm!
    Aug 5, 2009
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