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Not So Fried Chicken With Emeril Orzo And Roasted Asparagus

AmateurKitchen's picture
Ingredients
Not so fried chicken:
  Skinless boneless chicken breasts 2
  Egg 1 , beaten
  Cayenne 1 Teaspoon
  Panko bread crumbs 1 Cup (16 tbs)
  Thyme 1 Teaspoon
  Garlic 1⁄2 Teaspoon
  Paprika 1 Teaspoon
  Red pepper flakes 1⁄2 Teaspoon
  Evoo 2 Tablespoon (Extra Virgin Olive Oil)
For emeril orzo
  Orzo pasta 1 Cup (16 tbs) (Rice Shaped Pasta)
  Lime 1 , zested and juiced
  Parsley 3 Tablespoon, chopped
  Shredded parmesan cheese 2 Tablespoon
For roasted asparagus
  Asparagus 1 Bunch (100 gm)
  Garlic 1 Clove (5 gm), minced
  Red pepper flakes 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Chicken:
Preheat oven at 350°
Trim fat off of the chicken breasts and in a shallow dish beat egg and add cayenne and in a second shallow dish add the Panko, thyme, garlic, paprika, red pepper flakes then stir to combine. Dredge the chicken breasts first in the egg mixture and then coat with the Panko mixture.

On a grill pan drizzle 2 tbls of EVOO turn to a high heat and place the chicken breasts on the pan for 4 minutes or until brown on one side then flip and place directly into preheated oven. Leave chicken in the oven for 25-30 minutes or until it reaches 165° internally. Take out and let rest for 5 minutes for carry over cooking and allowing the juices to redistribute.

Emeril Orzo:
Cook orzo to package directions then strain. Add pasta back to pan and toss with lime zest, ½ lime juice, parsley, parmesan, salt and pepper.

Roasted Asparagus:
Preheat oven at 350°
Hold asparagus at both end and bend, where it snaps is your guideline for cutting the remainder. Line a baking sheet with aluminum foil (for easy clean up). Toss together with garlic, EVOO, salt and pepper and red pepper flakes. Place in a preheated oven for 10-15 minutes or until tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Juicy
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
2

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