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
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.
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.
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.
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.
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.
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.
