Ingredients
Scale
- 1 lb Chicken Breast
- 4 Eggs
- 1 lb Orzo
- 3 cups Panko flakes
- 1 1/2 cups Cherry Tomatoes
- 2/3 cup White Onion (small dice)
- 6 cloves Garlic (smashed)
- 2 Fresno Chiles (thinly sliced)
- 1/3 cup Flat leaf Parsley (fine chop)
- 1 ball Fresh Mozzarella (sliced)
- Juice of 2 Lemon
- Juice of 4 Meyer Lemons
- 3 cups Chicken Stock
- 8 Tbsp Butter
- 3 Tbsp Spiceology Pink Peppercorn Lemon Thyme
- 1 cup Romano Cheese (grated)
- 1/2 cup Heavy Cream (optional)
Instructions
- 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.
- Split chicken breasts in half and pound out to a half inch thickness. Season with SPG on both sides. – Preheat oven to 375 degrees F. In a large cast iron skillet, heat half an inch of vegetable oil to 350 degrees F.
- In a small mixing bowl, whisk all four eggs and place panko into a medium bowl.
- Dredge chicken in egg mixture, then panko. If you wish to double bread, repeat this process.
- Once oil is hot, fry chicken in cast iron skillet approx. 2 minutes per side. Remove and drain on paper towels.
- 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.
- 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.
- 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.
- 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.
- As orzo comes back to a boil, sprinkle in Romano cheese and parsley.
- Add remaining pasta water and toss well. At this point, if you want it creamier, you can add a touch of heavy cream.
- Plate orzo, chicken, and smother in lemon butter and serve.