Crispy Chicken with Lemon Orzo

25 mins
Serves 4
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Directions

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