Basque style chicken

Name: Basque style chicken
Cook time: 25 min
Yield: 1

with green vegetable orzo and parsley crema

Ready in around 25 mins

RECIPE FACT:

Orzo is made from semolina, a coarser, often golden in color flour that comes from durum wheat.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO COOK THE ORZO AND PREPARE THE VEGETABLES:

Place boiling water from the kettle into a pot and bring back up to the boil over a high heat. Once boiling, add the semolina orzo and cook for 6-7 mins until al dente. Drain well into a colander and drizzle with oil to stop the orzo from sticking. Cut the broccoli into small bite sized pieces and slice the roasted red capsicum into ½ cm strips.
2. TO FINISH THE GREEN VEGETABLE ORZO:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the broccoli, season with salt and cook for 4-5 mins stirring occasionally to create a char. Add the capsicum and cook for a further 1 min. Add the orzo and spinach to the pan cook for 30-60 secs. Remove from the pan and cover to keep warm.
3. TO COOK THE BASQUE CHICKEN:

Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Slice the chicken breast into 4 even pieces. Respray the pan with oil and place back over a medium-high heat. Once hot add the chicken and cook for 2-3 mins on each side. Pour in the Basque sauce and cook for 2-3 mins until sauce has reduced and chicken is cooked through.
TO SERVE:

Spoon the green vegetable orzo onto a plate. Top with Basque chicken pieces and drizzle over any sauce from the pan. Dollop with parsley crema and sprinkle with honey and thyme walnuts.