Elegant Herb-Crusted Chicken with Lemon Chive Risotto

Ingredients

• 4 pieces chicken breasts, boneless, skinless
• 1 cup panko breadcrumbs
• 1 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 tablespoons olive oil

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cups chicken broth, warmed
• 1 lemon zest, grated
• 2 tablespoons chives, chopped
• 1 cup Parmesan cheese, grated
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   For the chicken, in a shallow dish, combine panko breadcrumbs, grated Parmesan, chopped parsley, chopped thyme, salt, and black pepper.
3. 03
   Place flour in a separate shallow dish, and beaten eggs in another. Dredge each chicken breast in flour, dip in eggs, then coat with the breadcrumb mixture.
4. 04
   Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken breasts and brown for 2-3 minutes per side.
5. 05
   Transfer the skillet to the oven and bake for 15-20 minutes until the chicken is cooked through and golden brown.
6. 06
   Meanwhile, start the risotto. Heat olive oil in a saucepan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
7. 07
   Add Arborio rice to the saucepan and cook, stirring, for 2 minutes until the rice is lightly toasted.
8. 08
   Begin adding warmed chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue until the rice is creamy and tender, about 18-20 minutes.
9. 09
   Stir in lemon zest, chopped chives, grated Parmesan, and butter. Season with salt and freshly ground black pepper.
10. 10
    To serve, plate the risotto and top with a piece of herb-crusted chicken. Garnish with additional chives and lemon wedges if desired.