Not so fried chicken is breaded with crunchy Panko bread crumbs and seared on each side then placed into the oven to finish cooking. Emerald orzo is a perfect side dish with this quick and easy side dish.


 Serves:2

Ingredients:
2 chicken breasts, boneless, skinless
Salt and pepper
1 egg, beaten
1 tsp cayenne
1 cup Panko bread crumbs
1 tsp thyme
½ tsp garlic
1 tsp paprika
½ tsp red pepper flakes
2 tbls EVOO  


Directions:

Preheat oven at 350° 
Trim fat off of the chicken breasts and in a shallow dish beat egg and add cayenne and in a second shallow dish add the Panko, thyme, garlic, paprika, red pepper flakes then stir to combine. Dredge the chicken breasts first in the egg mixture and then coat with the Panko mixture.

On a grill pan drizzle 2 tbls of EVOO turn to a high heat and place the chicken breasts on the pan for 4 minutes or until brown on one side then flip and place directly into preheated oven. Leave chicken in the oven for 25-30 minutes or until it reaches 165° internally. Take out and let rest for 5 minutes for carry over cooking and allowing the juices to redistribute. 

Emeril Orzo
1 cup orzo (rice shaped pasta)
1 lime, zested and juiced
3 tbls of parsley, chopped
2 tbls of shredded parmesan cheese
Salt and pepper, to taste

Cook orzo to package directions then strain. Add pasta back to pan and toss with lime zest, ½ lime juice, parsley, parmesan, salt and pepper.

Roasted Asparagus
1 bunch of asparagus
1 clove garlic, minced
2 tbls EVOO
Salt and pepper
1 tsp red pepper flakes

Preheat oven at 350° 
Hold asparagus at both end and bend, where it snaps is your guideline for cutting the remainder. Line a baking sheet with aluminum foil (for easy clean up). Toss together with garlic, EVOO, salt and pepper and red pepper flakes. Place in a preheated oven for 10-15 minutes or until tender.

not so fried chicken with Emerald orzo and roasted asparagus

AMATEUR KITCHEN