Herb Crusted Chicken Leg With Parmesan Risotto And Steamed Asparagus With Lemon

Perfectly most chicken with a crispy outer crust that is baked in the oven so it is a healthy version of fried chicken. Then add creamy risotto that has just a hint of salty, parmesan cheese and finished off with the tangy freshness of the asparagus. Promise this will become a quick favorite in your home.

Chicken Ingredients:
1. 1-2 Pounds Chicken Legs, Skin Removed and Rinsed
2. Pepper
3. Italian Bread Crumbs
4. 2 1/2 Teaspoons Seasoning Salt
5. 1/4 Cup Light Mayo
6. 1/2 Teaspoon Red Pepper Flakes

Directions:
1. Remove skin from chicken and rinse well
2. Preheat oven to 400 degrees F
3. Place bread crumbs, seasoning salt and red pepper flakes in a large Ziploc bag, set aside for later.
4. Rub each chicken leg generously with light mayo
5. Place each piece of chicken in Ziploc bag individually and shake until evenly coated
6. Place on baking sheet with plenty of room and bake for 45 minutes, turning half way through cooking process.

Risotto Ingredients:
1. 1 Package Risotto Rice
2. 3 Tablespoons Butter
3. 2 1/2 Cups Chicken Stock
4. 1/4 Cup Grated Parmesan Cheese, Fresh Preferred

Directions:
1. Sauté rice over medium high heat in a skillet with 2 tablespoons butter until golden
2. Add chicken stock and bring to a boil, reduce heat slightly and cook until all liquid has reduced
3. Add cheese and butter and stir constantly till thoroughly melted throughout

Serve with Asparagus (See Different Post For Recipe)

ENJOY!!!