Serves two; double recipe for additional portions!
Ingredients:
1 Roma tomato
6 oz. orzo
2 tablespoons garlic herb butter (I got mine at Mariano's and they're already in tablespoon portions!)
4 oz. baby spinach, chopped
1/8 cup Parmesan cheese
2 chicken breasts (pounded to thickness of cutlets) or 2 chicken cutlets
1/2 cup Panko breadcrumbs
Directions:
1. Cut tomato into ½-inch cubes. Add to a medium pan and place over medium-high heat. Cook, stirring occasionally, until just softened, 2-3 minutes. Stir in the orzo. Cook, stirring, for about 1 minute. Season with salt and pepper.
2. Pour 1 cup water and a large pinch of salt into pan. Bring to a boil, then lower heat to medium. Simmer, stirring occasionally, until al dente, 9-11 minutes. (TIP: If mixture seems dry, add more water to loosen, ¼ cup at a time.) Remove pan from heat and stir in garlic herb butter, spinach, and the Parmesan.
3. On a plate, season chicken with salt and pepper. Brush each with 1 tablespoon sour cream (top and bottom). Dip into Panko mixture one piece at a time, coating all over and pressing to adhere. Heat a ¼-inch layer of oil in another large pan over high heat. Add breaded chicken and cook until crisp and cooked through, 3-5 minutes per side, lowering heat if it browns too quickly. Transfer to a paper-towel-lined plate. Season with salt.
4. Serve chicken with garlicky orzo. Enjoy!
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