Creamy Risotto and Breaded Chicken

Ingredients

• 2 clove garlic
• 2 dl crème fraîche
• 200 g chicken breast
• 2 slices bread
• 2 tbsp butter
• ¼ tsp salt
• 1 dl short grain rice
• 2 ½ dl water
• ½ x vegetable bouillon
• 50 g parmesan
• ¼ x lemon
• ½ x romaine lettuce

Method

1. Mince half of the garlic and add to a bowl with half the amount of creme fraiche, a little salt and a little pepper. Add chicken, and let the chicken stand and marinate in the fridge for at least 20 minutes, but preferably as long as possible.
2. Crumble bread slices and fry the crumbs over medium heat in a frying pan with a little butter and a little salt, until the bread slices have turned golden brown and crispy.
3. Dip the marinated chicken pieces to the bowl of breadcrumbs. Brown the breaded chicken in a frying pan over high heat with oil or butter.
4. Boil water and vegetable bouillon in a saucepan while frying the chicken. Keep the broth warm.
5. Transfer the chicken to a baking tray lined with parchment paper, and bake in the oven at 200 degrees celsius for about 20 minutes, so the chicken is cooked through. Turn the chicken halfway.
6. Rinse the porridge rice in cold water.
7. Mince the remaining half of the garlic, and fry to a pan with a little butter. Add porridge rice, and stir a few times before adding a quarter of the vegetable broth. Stir until all the broth is absorbed before adding more broth. Continue until there is no more broth left.
8. Finally add the lemon juice, grated parmesan and the remaining cream fraiche.
9. Serve risotto with breaded chicken and romaine salad.