Pink Peppercorn Lemon Thyme Creamy Orzo & Fried Chicken

Directions

1. Make orzo according to instructions, but stop cooking 2 minutes before al dente, drain while saving two cups of pasta water, and shock pasta with cold water and set aside.

2. Split chicken breasts in half and pound out to a half inch thickness. Season with SPG on both sides. - Preheat oven to 375° F. In a large cast iron skillet, heat half an inch of vegetable oil to 350 degrees F.

3. In a small mixing bowl, whisk all four eggs and place panko into a medium bowl.
4. Dredge chicken in egg mixture, then panko. If you wish to double bread, repeat this process.
5. Once oil is hot, fry chicken in cast iron skillet approx. 2 minutes per side. Remove and drain on paper towels.
6. Top chicken with sliced mozzarella and place in oven to finish cooking for 12-15 minutes. Once cheese is melted and chicken's internal temp is 160 degrees F, remove from oven, cover and let rest.
7. In a small saucepot or medium skillet, melt butter and add smashed garlic cloves. Add lemon juices and 1 cup of chicken stock. Stir in 1 tbsp of Spiceology Pink Peppercorn Lemon Thyme, bring to a boil and reduce heat to med low. Let Lemon Butter sauce reduce by half and keep warm.
8. In a large skillet, heat 2 tbsp of olive oil and 1 tbsp of butter. Sautee onions until translucent, approximately 2 minutes. Add sliced Fresno chiles, 2 tbsp of Spiceology Pink Peppercorn Lemon Thyme and tomatoes.
9. Sautee for an additional two minutes then add orzo, and remaining cup of chicken stock. Bring to a boil and add 1 cup of pasta water.
10. As orzo comes back to a boil, sprinkle in Romano cheese and parsley.
11. Add remaining pasta water and toss well. At this point, if you want it creamier, you can add a touch of heavy cream.
12. Plate orzo, chicken, and smother in lemon butter and serve.