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Crispy Chicken with Caesar Salad

over Creamy Orzotto

Cooking time

25 minutes

Servings

2/4

Calories

890 /serving

Caesar is the king of salads: just thinking about crunchy lettuce tossed in a creamy, tangy, cheese-laced vinaigrette puts us in a good mood. But tonight, we one-up this majestic salad, dipping pan-fried chicken in our Caesar vinaigrette too, then a cheesy-panko coat, before a final blast in the oven. Serve this super crispy chicken next to a classic Caesar salad, with a herbaceous orzotto—snow crested with grated Grana Padano to complete this delicious dish.

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 60g Radishes
  • 1 Bunch of parsley
  • 1 Head of lettuce
  • 19g Panko
  • 142g Orzo
  • 30g Vegetable demi-glace
  • 60ml Caesar vinaigrette
  • 25g Grana Padano (contains rennet)
  • 13.5g Zesty Herbs spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Milk, Mustard, Wheat

You will need:

Medium pot
Oil
Salt & pepper
Medium oven-safe pan
Total Fat
40 g
Saturated Fat
7 g
Sodium
930 mg
Total Carbs
72 g
Sugars
7 g
Protein
56 g
Fibres
6 g
Preparation
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Prepare the orzotto
In a medium pot, heat a drizzle of oil on medium-high. Add the orzo, 2 ¼ cups water (3 cups for 4 portions) and the demi-glace; season with S&P. Bring to a boil; reduce the heat to a simmer and cook, stirring occasionally, 10 to 12 minutes (12 to 14 minutes for 4 portions), until most of the liquid has been absorbed and the orzotto is al dente (still slightly firm to the bite). If the orzotto seems dry, gradually add ¼ cup water (double for 4 portions), stirring constantly, until you achieve your desired consistency. Add ⅓ of the Grana Padano and mix to combine; season with ⅓ of the spice blend and S&P.
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Start the chicken
While the orzotto cooks, in a medium oven-safe pan, heat a generous drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅔ of the remaining spice blend and S&P. Add the chicken breasts to the pan and cook, 5 to 6 minutes (2 to 3 minutes for chicken fillets), turning often to brown on both sides until partially cooked. Set aside and keep warm.
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Mise en place
While the chicken cooks, halve and thinly slice the radishes into half-moons; place in a small bowl of water. Roughly chop the lettuce, discarding the root end. Finely chop the parsley leaves and stems.
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Make the salad
In a large bowl, combine the lettuce, radishes (thoroughly drain and pat dry with paper towel before adding), ⅓ of the parsley, ½ the remaining Grana Padano and ⅔ of the vinaigrette. Toss well.
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Finish the chicken
Preheat the oven to broil. In a medium bowl, combine the panko, remaining Grana Padano, spice blend, vinaigrette and 1 tbsp oil (double for 4 portions). Top each partially cooked chicken breast* with the panko mixture and broil, 2 to 3 minutes (1 to 2 minutes for chicken fillets), until the coating is golden brown, the cheese is melted and the chicken is cooked through.
a picture
Plate your dish
Divide the orzotto and Caesar salad between your plates. Top the orzotto with the finished chicken. Garnish with the remaining parsley. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.