Description

This is one of my favorite dishes to make during the week or when entertaining friends and family. I serve the chicken over orzo pasta that has been tossed with olive oil and parmigiano cheese.

Servings

4

Ingredients

10 Pieces of Fresh Chicken Tenders
1 Jar of Capers
1 Cup of Panko Breadcrumbs
4 Lemons Juiced and ready to use
1 Bundle of Fresh Italian Flat Leaf Parsley
2 Tablespoons of Butter
2 Eggs
Olive Oil
Salt & Pepper
1 Box of Orzo Pasta
1 Container of Parmigiano Cheese Grated

Preparation

Preparing the Chicken
1. In a skillet add oil & heat
2. In a bowl beat the eggs and add salt and pepper set aside. In another bowl pour your panko bread crumbs and set aside
3. Take the chicken and dip in the egg until all covered then roll in the panko breadcrumbs
4. Place the chicken in the skillet to cook
5. Continue to do this until all of the chicken is in the pan and cooking
6. Once the chicken is done take each piece out and set aside on a plate
7. In the skillet add the butter, capers and juice from the lemon, mixing together.
8. Add the chicken back into the skillet and saute for about 3 to 5 more minutes

The Pasta
1. Follow the instructions on the orzo box for the pasta
2. Once the pasta is drained add back to the pot and mix together with 1/2 cup of olive oil and 1/2 of grated parmigiano cheese.

Serving this dish:
1. For garnish chop up the flat leaf parsley
2. Plate the orzo pasta first with 2 or 3 pieces of the chicken on top
3. Add the sauce of the lemon and capers on top of the chicken
4. Sprinkle the parsley on top and your ready to serve

Related posts:

1. Mediterranean Vegetable & Chicken Stew
2. Farm to Table at Wood Duck
3. Baked Mezzi Rigatoni