Tasty Onion Chicken and Carmelized Onion Risotto

Our neighbors just welcomed a beautiful baby boy into their home, which is a double big deal because this new little guys daddy has been serving in Iraq and was able to come home for 2 weeks to see his son and is getting ready to go back again . . . so we wanted them to have some time off from making dinner and to spend time together as a family so I came up with this chicken and risotto to bring over (along with German Chocolate Brownies, and the mini pies on another night, if it weren't for friends and neighbors we would be overwhelmed with leftovers!) The smile maker was that they really liked it and my husband was so very patient while I cooked!
This chicken is on our favorites list (which grows daily with my blog and cookbook browsing!) It is super easy and it feels like it only takes seconds to make. I also feel like a risotto queen having mastered my liquid to rice distribution! (Quite an accomplishment for me!) Regular long grain rice hates me! It just never turns out! Basmatti, Jasmine and now Pearl rice are on my rice "friends" list because they at least turn out for me! Risotto is a food of love. You have to really love it to get make it, especially when caramelizing onions! Talk about a time consumer. But oh hannah is it worth it!
"Seconds" Onion Chicken
Recipe by: Emily
6 boneless skinless Chicken breasts
1 package dry Onion Soup Mix
1/3 cup dry bread crumbs
2 eggs
1/4 cup Fried Onions
3 Tbsp Milk
3 Tbsp melted butter

1. Mix the soup mix, fried onions, and bread crumbs together on a plate. Beat the eggs and milk together in a shallow dish.
2. Dip each chicken breast in the egg mixture and then bread in the soup and onion mixture.
3. Lay coated chicken breasts on a baking sheet and drizzle the tops with melted butter.
4. Bake the chicken breasts in a 375 degree oven for 15-20 minutes or until cooked through. Enjoy!

Caramelized Onion Risotto
Recipe by: Emily
1 Cup Pearl Rice
4-5 Cups Chicken or Vegetable Stock
2 medium Onions, sliced
1/2 cup Parmesan cheese, or Italian Cheese blend
1/4 cup Cream
1-2 tsp Sugar
1 Tbsp Butter
Salt
Pepper

1. Heat a large skillet over medium-low heat, add the sliced onions and sugar. Cook the onions slowly until they caramelize and are soft and golden.
2. While the onions are cooking pour the stock into a saucepan and bring to a simmer, then turn the heat down to low.
3. Add the butter and pearl rice to the onions, stir until the butter is melted and has coated the rice. Add 1/2 sup stock to the rice and onion mixture and cook over medium-low heat until most of the liquid is absorbed.
4. Continue adding 1/2 cup stock to the rice in intervals after the liquid has been absorbed until the rice is creamy and done.
5. Add the cheese, cream and salt and pepper to taste. Serve warm!

(I have found that Pearl Rice works like a champ in place of Arborio rice, which can be pretty costly, also the liquid to rice ratio with pearl rice seems to be about 1/4 cup rice to 1 cup liquid)