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.
