Risotto primavera

Oh snap, this is good.  I will admit that it requires a little attention, so prep beforehand and do not try to multitask while you are cooking it.  Even if you screw it up, and it is mushy, it still tastes amazing. This recipe is from Cooking Light, with some hints and adaptations from me.  

2 1/2 c. vegetable broth
1/2 c. water
1 tsp olive oil
1 1/2 c. chopped onion
1 T minced garlic
1 T chopped thyme
4 oz. sliced button mushrooms (which, if you are not a mushroom person, are the little white ones, just the regular old mushrooms.  Get them fresh and slice them because you will feel fancy if you do)
1 c. uncooked Arborio rice
1/2 c. dry white wine
1 c. frozen green peas (thawed but not cooked)
1/4 c. chopped parsley
2 T cream cheese
1 tsp sherry vinegar (which is really hard to find, so I used red wine vinegar instead and it was great)
1/2 tsp salt
1/2 tsp black pepper (I didn't measure the pepper or salt because that is not how I roll)
2 T grated parmesan cheese

Make sure your chopping is finished before you start anything (onions, mushrooms, etc.)
Bring veggie broth and water to a simmer in a small pan, and then turn the heat to low
Heat a big pan to medium high and add oil.  Swirl it around to coat the pan.  Add in onion and sautee for 2 minutes.  Add garlick, thyme, mushrooms and cook for 4 minutes.  Add rice, and cook 1 minute.  Add wine, cook 30 seconds.

Reduce heat to medium low and add in 1/2 c. of the veggie broth mixture from the small pan.  Cook until absorbed, so about 4 minutes.  Repeat this in 1/2 c. increments until all the broth is in the pan.

Remove from heat, stir in peas, parsley, cream cheese, vinegar, salt, and pepper.  Sprinkle with a little more thyme and parmesan cheese.

Skillet chicken and mozarella

I found this in Cooking Light and adapted it a little.  And cleaned up the very confusing directions. (you're welcome) This is easy and was a hit at our house.

1/3 c. panko
2 T grated parmesan
2 tsp butter (melted)
1 T olive oil
4 chicken breasts
salt
pepper
1 c chopped onion
2 tsp minced garlic
1 c. chopped tomato
3/4 c. marinara
1/4 c. chicken broth
1 T chopped oregano
2 oz. mozarella cheese

Preheat the oven to 400
Chop the tomatoes and onions, and have the minced garlic ready to go (so peel and chop now if you need to).
In a small bowl, put the grated parmesan cheese and butter.  
Heat a large skillet to medium, and add panko.  Saute for 3 minutes - it will start to turn brown.
Add the panko to the bowl is parmesan and butter.

In the hot pan you just dumped the panko out of, add olive oil, and swirl it around until the bottom of the pan is coated.  Put chicken in the pan and salt/pepper it.  Cook 5 minutes, turn and cook 2 minutes on the other side.  Remove the chicken from the pan and put it on a plate.

In the same hot pan that the chicken just came out of, add a little more oil, onion, and garlic.  Saute for 2 minutes, and then add tomato, marinara, chicken broth, some salt and pepper, and oregano.  Put the chicken back in the pan with this mixture and bring it all to a boil.

Pour all the mixture in the pan into a corning ware dish, and sprinkle the panko mixture over the top.  Bake in th eoven on 400 for 10 minutes or so, until the chicken is cooked throughout.