Parmesan Potato Crusted Chicken With Orzo Caprese Salad |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Submitted by Suzanne Banfield from Basking Ridge, NJ. She was a 2009 Finalist in the Chicken Cooking Contest put on by the National Chicken Council. Ingredients:
4 boneless skinless chicken breast halves |
1/2 cup instant potato flakes |
1/4 cup grated parmesan cheese |
1 teaspoon garlic powder |
1 teaspoon dried oregano |
1 teaspoon salt, plus more as needed for salad |
1/2 teaspoon pepper, plus more as needed for salad |
2 eggs, beaten |
2 tablespoons cooking oil |
8 ounces orzo pasta, cooked according to package directions |
4 ounces fresh mozzarella cheese, cut in cubes |
1/4 cup julienned sun-dried tomato packed in oil, plus 2 tablespoons of the oil |
1/4 cup fresh basil, sliced in strips |
1 teaspoon minced garlic |
2 ripe tomatoes |
Directions:
1. In a shallow dish, mix together potato flakes, Parmesan cheese, garlic powder, oregano, 1 teaspoon salt and 1/2 teaspoon pepper.
2. Dip chicken, first in beaten eggs and then in potato mixture, coating all sides well.
3. In large skillet over medium high heat, place oil. Add chicken and cook until browned, about 3 minutes per side. Remove chicken to baking sheet and place in 350° F oven for about 15 minutes or until internal temperature reaches 165°F
4. In large bowl, mix together orzo, mozzarella, sun dried tomatoes and oil, basil and garlic. Season to taste with salt and pepper.
5. Slice the tomatoes and arrange on 4 plates.
6. Mound 1/4 of salad on tomatoes on each plate and add a chicken breast. Enjoy!
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