Oregano crumbed chicken

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

with creamy Parmesan orzo

Ready in around 25 mins

RECIPE FACT:

It takes about 550 litres of milk to produce one wheel of Parmigiano Reggiano.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a large pot of salted water to the boil over a high heat. Preheat the oven to 210°c (fan bake).
1. TO COOK THE ORZO AND PREPARE THE VEGETABLES:

Cut the broccoli into bite size pieces, then slice the roasted capsicum into ½ cm slices. Once the water is boiling, add the orzo to the pot and cook for 2-3 mins. Add the broccoli and cook for a further 2 mins. Drain well into a colander, drizzle with oil to stop the orzo from sticking and set aside. Finely chop the curly parsley discarding the stalks.
2. TO COOK THE CHICKEN:

Line an oven tray with baking paper. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut the chicken breasts in half horizontally by holding flat on a board and slicing through sideways. Place the chicken onto the tray and top with oregano crumbs pressing firmly onto the chicken breasts, season with salt and pepper and drizzle with olive oil. Bake in the oven for 12-15 mins or until the chicken is cooked through.
3. TO COOK THE CREAMY ORZO:

Place the cooking pot back over a medium-high heat with a drizzle of oil. Once hot add the sliced capsicums and cook for 1-2 mins. Add the orzo, broccoli, white wine cream and 2/3 of the shaved Parmesan. Season with salt and black pepper and bring to a simmer for 1-2 mins.
TO SERVE:

Spoon the orzo and vegetables into bowls. Top with oregano chicken and finish with toasted pine nuts, a sprinkle of parsley and the remaining Parmesan.