Basque style chicken

Name: Basque style chicken
Cook time: 25 min
Yield: 4

with green vegetable orzo and parsley crema

Ready in around 25 mins

RECIPE FACT:

Orzo is made from semolina, a coarse, golden coloured flour that comes from durum wheat.

Nutritional Info:

Serving Amount:

Serves 4 people

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 baby 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 breasts from their packaging and pat dry with a paper towel. Slice the chicken breasts 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 plates. Top with Basque chicken pieces and drizzle over any sauce from the pan. Dollop with parsley crema and sprinkle with honey and thyme walnuts.