Bruschetta Chicken Over Risotto


1/4 cup roasted red peppers
1/2 cup baby arugula leaves
4 oz fresh mozzarella cheese
1 (8-oz) package risotto Milanese mix
2 tablespoons extra-virgin olive oil, divided
1/2 cup fresh diced tomatoes
1/4 cup lite olive oil vinaigrette
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup bread crumbs
2 tablespoons grated Parmesan cheese, divided
4 (5-oz) Italian herb chicken breasts
2 teaspoons roasted garlic

2 tablespoons butter
2 teaspoons minced garlic
4 oz fresh pre-sliced baby portabellas
8 oz tomato trinity (fresh diced onions, tomatoes, bell peppers)
1 (8.8-oz) pouch pre-cooked white rice
1/2 cup Alfredo sauce
2 tablespoons grated Parmesan cheese
4 fresh basil leaves

2 tablespoons garlic and herb butter
8 mini bagels
1/4 cup olive tapenade
2 tablespoons shredded Asiago cheese
Alternate topping: sweet onions/peppers relish, diced pepperoni


Bruschetta Chicken Over Risotto

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