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Herb crumbed chicken

Name: Herb crumbed chicken
Cook time: 25 min
Yield: 4

with a Greek style orzo salad

Ready in around 25 mins

RECIPE FACT:

While orzo's origins lie in Italy, it is now a staple in Greece, and the Middle East. In different regions, it can go by many names, including kritharaki, manestra or risoni.

Nutritional Info:

Energy: 3492kj (835Kcal)
Protein: 48g
Carbohydrate: 70g
Fat: 31g
Contains: Gluten, Milk, Tree nuts, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a pot of salted water to the boil over a high heat.
1. TO COOK THE ORZO:

Once the water is boiling, add the orzo to the pot and cook for 5-6 mins. Drain the orzo into a colander and rinse with cool running water to cool down. Drizzle with oil to stop from sticking and set aside.
2. TO PREPARE THE SALAD:

Cut the cherry tomatoes in half and the cucumber into 1 cm cubes and place into a bowl. Add the mixed baby leaves and the orzo pasta. Just before serving, pour over the lemon honey dressing, season generously with salt and pepper mixing gently to combine all the ingredients.
3. TO PREPARE AND COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut the chicken breast in half horizontally by holding flat on a board and slicing through sideways, then cut each piece in half. Place in a mixing bowl, drizzle with oil, season with salt and pepper and mix well. Empty the herb crumb onto a plate, turn the chicken pieces to coat well in crumb. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot cook the chicken on each side for 2-3 mins or until cooked through.
TO SERVE:

Divide the orzo salad onto plates and top with the herby chicken. Finish with a crumble of feta and a dollop of basil cream.