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Recipe Title:
Ginger Breaded Chicken Breast with a Roasted Pepper Risoto
Pairing:
Pinot Grigio
Category:
Main Course
Submitted By:
Alisa W.
Location:
San Jose, CA
Date Added:
May 25, 2010
Votes:
0
Comments:
11

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Comments

  1. Uri — Tue, May 25, 2010 @ 11:28 AM
    This looks amazing Alisa! Can't wait to try it at home.
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  2. Courtney — Tue, May 25, 2010 @ 11:49 AM
    WOW! Looks sooo yummie. I love risoto
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  3. Ana — Tue, May 25, 2010 @ 11:53 AM
    Yum!!! I think my kids will like this one. Can't wait to try it. Thanks!!
    Report Abuse
  4. Yvonne — Tue, May 25, 2010 @ 12:34 PM
    I love Santa Margherita Pinot Grigio and paring it with a ginger breaded chicken breast with roasted pepper risoto sounds fantastic!
    Report Abuse
  5. Lisa — Tue, May 25, 2010 @ 5:06 PM
    Martha Stewart move over! Looks yummy can't wait to try it.
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  6. Ren — Wed, May 26, 2010 @ 1:42 PM
    Totally great- You did a really good job and I love your meal and your pairing-
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  7. Karen — Wed, May 26, 2010 @ 3:49 PM
    Sounds & looks delicious - I'm going to try it this weekend. I'll let you know how it turns out.
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  8. Mindy — Wed, May 26, 2010 @ 6:44 PM
    I love ginger. I will try this.
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  9. Emily — Wed, May 26, 2010 @ 6:45 PM
    I want to try this one.
    Report Abuse
  10. Allen — Wed, May 26, 2010 @ 6:49 PM
    Looks good, I'll try it! Like the idea of roasted peppers in the risotto.
    Report Abuse
  11. Michelle — Wed, May 26, 2010 @ 10:36 PM
    This looks fantastic. Can't wait to try this meal!
    Report Abuse

Ginger Breaded Chicken Breast with a Roasted Pepper Risoto

Paired with Pinot Grigio

Description:

This is a family favorite! There are lots of subtle flavors

Ingredients:

  1. Chicken:
  2. 4 boneless, skinless chicken half breasts
  3. 2 Tbsp flour
  4. 1 cup panko bread crumbs
  5. 1 egg
  6. 1/2 tbsp fresh grated ginger
  7. 2 Tbsp olive oil
  8. ----
  1. Risotto
  2. 1 cup arborio rice
  3. 2 tbsp olive oil
  4. 2 tbsp butter
  5. 1/2 cup chopped onion
  6. 3 cups chicken broth
  7. ----
  8. 1/2 of each, red and orange peppers

Directions:

For Chicken:
Trim meat to an even thickness. On separate plates, place flour and bread crumbs. Mix in ginger with bread crumbs.. Beat egg in a bowl. Coat chicken with flour, dip into egg and coat well with bread crumbs. Heat 2 tbsp oil over medium heat. Add chicken. Cook, both sides until thickest part of chicken is 170 deg.F.

-----

Peppers
roast skin off of pepper and dice.

---------

Risoto
Saute onion in oil and butter for 3 minutes. Add rice and stir for 2 minutes. Stir in 1 cup of broth until absorbed, continue with the rest of the broth, one cup at a time. Cook until broth is absorbed. Add diced red and yellow peppers. Mix.

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