Crispy Pesto Chicken with Tomato and Lemon Orzo
I was lying in bed a few days ago and all I could think of was making this dish. Sometimes that’s how it is with me and food. I think about it and I simply have to have it and this hit the spot for sure and now I know I’ll make it all the time.
This crispy pesto chicken with tomato and lemon orzo is the kind of meal that pretty much everyone likes. It’s great served up on one big platter with the chicken sliced that everyone can dig into and help themselves. Sometimes food just tastes better that way.
HOW TO MAKE CRISPY PESTO CHICKEN WITH ORZO
Serves 2/3
Skill: Easy, but a little confidence is needed to crumb and fry the chicken
Time: 35 Minutes
INGREDIENTS
For the orzo:
125g orzo pasta
300g Cherry tomatoes
Zest of one unwaxed lemon
1 fat clove of garlic clove
350 ml vegetable stock
200g tinned chopped tomatoes
Olive oil
Optional - I added in a parmesan rind I had in the back of the fridge
For the chicken:
2 chicken breasts, sliced in half horizontally to give you four thin pieces of chicken
3 tbs flour seasoned as you like (I added a tsp each of garlic granules, onion powder, s&P and oregano)
1 large egg (or two small), beaten
100g breadcrumbs (I recommend a mixture of 50g white breadcrumbs and 50g panic)
Oil for frying
1 heaped tablespoon of pesto
To garnish:
Pesto
Basil leaves
Salad leaves
METHOD
To make the crispy chicken, start by setting out your crumbing station with the seasoned flour in one bowl, the beaten egg in another and then finally the breadcrumbs in another bowl. Add the pesto to the breadcrumbs and quickly give it a good mix - you might need to use clean hands to rub it together to get it fully combined.
Take your first piece of chicken and cover it in flour and then cover it in egg and finally the breadcrumbs. You want to gently press on the breadcrumbs to ensure they adhere well. Repeat until they’re all crumbed up and set aside.
To make the tomato orzo, put a generous glug of good-quality olive oil into a pan on medium-high heat. Add in the tomatoes, garlic clove and a good pinch of salt and let the tomatoes blister a little so they start to release their juices about 3 minutes). Then add in the orzo and lemon zest and fry for a further two minutes before adding the chopped tomatoes and stock and giving a good stir. Cover, bring to a boil and then turn down to low heat and leave to simmer for 15 minutes stirring every 5 minutes to ensure it doesn’t stick. Top up with a little water if it starts in the first 10 mins.
While the orzo is cooking, fry the chicken in a pan on medium to medium-high heat with about half a centre meter of oil. You want the oil to be hot before you add the chicken (otherwise it will soak up the oil and be greasy) so I suggest sprinkling in a few breadcrumbs to check before you add the chicken. Fry each piece for about 3 minutes on each side depending on their thickness. Ensure they’re fully cooked with no pink meat remaining. Drain off any excess oil on a paper towel. You could also bake in the oven for 20 mins which won’t be quite so crispy.
After 15 minutes your orzo should be cooked so give it a taste - you’re looking for risotto-like consistency with the sauce. Remove the garlic clove and Parmesan rind (if using) and season to taste. You could stir through a little parmesan at this stage if you like.
I like to serve it on one large plate with some salad on the side and the remaining pesto and basil dolloped on top so everyone can help themselves. And enjoy.
You can find more of my pasta recipes here.