Directions
- 1Take the tender off the chicken breast and set aside.
- 2Season the flour with salt and pepper, then mix.
- 3Dredge each chicken breast in the seasoned flour, ensuring it's evenly coated.
- 4Heat canola oil and European butter in a skillet.
- 5Place the chicken in the skillet skin-side down and cook without moving for 12 minutes.
- 6Transfer the skillet to a 450°F oven and roast for 10 minutes.
- 7Meanwhile, cook the orzo: add 2 teaspoons of salt to 2 quarts of boiling water, then pour in 1 cup of orzo and return to a boil.
- 8Simmer the orzo uncovered for 10 minutes.
- 9Once the chicken is cooked, remove it from the oven and turn the heat down.
- 10Slice the chicken breasts at an angle.
- 11Prepare the orzo salad: add lemon zest, lemon juice, salt, pepper, and fresh dill to the cooked orzo.
- 12Toss in the feta cheese.
- 13Drizzle with olive oil and garnish with fresh parsley.
- 14Serve the sliced crispy chicken with the lemon orzo salad.
Ingredients
- 4 boneless chicken breasts
- 1 Canola oil
- 1 cube European butter
- 1 tsp salt
- 1 pinch pepper
- 1 cup flour
- 1 cup orzo
- 2 quarts water
- 2 tsp salt
- 1 lemon
- 1 handful fresh dill
- 1 cup feta
- 1 cup olive oil
- 1 handful fresh parsley
Equipment
skilletforkspoongraterknifeoven
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