Creamy Tomato Orzo with Crispy Parmesan Chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Melt butter in med saucepan over med heat. Add shallot and 1½ tsp salt and cook, stirring frequently, until shallot is softened but not browned, 3-5 min.

Step 2

Add garlic and cook until fragrant, about 30 sec. Stir in tomato paste, oregano, and pepper. Add orzo and stir until evenly coated. Add wine and cook, stirring constantly, until fully absorbed, about 30 sec.

Step 3

Stir in water and broth. Increase heat to high and bring to boil. Reduce heat to maintain vigorous simmer and cook, stirring occasionally, until liquid is reduced and thickened and orzo is al dente, about 15 min. (If orzo begins to stick, reduce heat and stir more frequently. )

Step 4

Meanwhile, line a large plate with double layer of paper towels. Whisk egg and flour in shallow dish until smooth. Combine Parmesan and panko in second shallow dish (I combine them first in food processor.) Slice each breast horizontally to create 2 cutlets. Pat chicken dry and season with remaining ¼ tsp salt.

Step 5

Dredge each cutlet in egg mixture, allow excess to drip off. Coat all sides with Parmesan mixture, pressing gently to adhere.

Step 6

Heat oil in 12-inch nonstick skillet. Carefully place cutlets in skillet and cook without moving them, until bottoms are deep golden brown, about 2 min. Carefully flip and brown other side. Transfer cutlets to paper towel-lined plate.

Step 7

Stir 1 Tbsp basil into orzo. Sprinkle with 3 Tbsp basil. Slice chicken crosswise into 1-inch strips. Serve chicken over orzo and sprinkle with remaining basil.