PARMESAN POTATO CRUSTED CHICKEN WITH ORZO CAPRESE SALAD

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Parmesan Potato Crusted Chicken With Orzo Caprese Salad image

Submitted by Suzanne Banfield from Basking Ridge, NJ. She was a 2009 Finalist in the Chicken Cooking Contest put on by the National Chicken Council.

Provided by Sharon123

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breast halves
1/2 cup instant potato flakes
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt, plus more as needed for salad
1/2 teaspoon pepper, plus more as needed for salad
2 eggs, beaten
2 tablespoons cooking oil
8 ounces orzo pasta, cooked according to package directions
4 ounces fresh mozzarella cheese, cut in cubes
1/4 cup julienned sun-dried tomato packed in oil, plus 2 tablespoons of the oil
1/4 cup fresh basil, sliced in strips
1 teaspoon minced garlic
2 ripe tomatoes

Steps:

  • In a shallow dish, mix together potato flakes, Parmesan cheese, garlic powder, oregano, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Dip chicken, first in beaten eggs and then in potato mixture, coating all sides well.
  • In large skillet over medium high heat, place oil. Add chicken and cook until browned, about 3 minutes per side. Remove chicken to baking sheet and place in 350° F oven for about 15 minutes or until internal temperature reaches 165°F
  • In large bowl, mix together orzo, mozzarella, sun dried tomatoes and oil, basil and garlic. Season to taste with salt and pepper.
  • Slice the tomatoes and arrange on 4 plates.
  • Mound 1/4 of salad on tomatoes on each plate and add a chicken breast. Enjoy!

Nutrition Facts : Calories 601.9, Fat 20.9, SaturatedFat 7.2, Cholesterol 202.1, Sodium 997.5, Carbohydrate 53.5, Fiber 3.7, Sugar 3.6, Protein 48.2

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