Ingredients
2 (6-oz) skinless, boneless chicken breast
1/3 cup dry breadcrumbs (I used Italian flavor)
2 Tbs. grated Parmigiano-Reggiano
2 Tbs. all-purpose flour
1 egg white, lightly beaten
1 Tbs. olive oil
1/8 tsp. black pepper
2/8 tsp. kosher salt
–For the Orzo
1 Tbs. butter
1/2 cup Orzo
2 Tbs. white wine
1 1/4 cups chicken broth
1 Tbs grated Parmesan cheese
Chives (optional)
Preparation
** Cook/start Orzo first *** Cook butter in a small saucepan over medium-low heat 4 minutes. Add orzo; cook 1 minute. Add white wine; cook over medium-high heat 1 minute. Add broth. Bring to a boil; reduce heat, and simmer 9-13 minutes. Stir in parmesan cheese; cover and let stand 5 minutes. Optionally sprinkle with chives.
–Chicken Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet.
Combine breadcrumbs and cheese in shallow dish. Place flour in shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 tsp salt and 1/8 tsp pepper. Dredge chicken in flour, dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.
Heat 1 Tbs. oil in large non-stick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.
