Panko Crusted Chicken and Orzo

Hey everyone, welcome to Taste & See's first food post! 

My sister (Lauren) and I will be posting meals we make together here. We will collaborate our cooking skills and photography to give you some yummy recipes that you can see and enjoy.

Taste & See

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Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil:

Recipe and photos by For the Love of Cooking.net

·         1 cup of ricotta cheese

·         Small handful of baby spinach, chopped

·         Small handful of grape tomatoes, diced (remove the seeds if possible)

·         2 tbsp Parmesan cheese, grated

·         1 tbsp fresh basil, chopped

·         1 clove of garlic, minced

·         Sea salt and freshly cracked pepper, to taste

·         Dash of oregano

·         2 chicken breasts

·         Italian seasoned panko crumbs

·         2 tsp olive oil

Preheat the oven to 400 degrees.

Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.

Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of the chicken breast with the ricotta mixture. Season each side of the chicken with sea salt and freshly cracked pepper, to taste. Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slit together with toothpicks

Heat the olive oil in an OVEN PROOF skillet on the stove over medium high heat. Once the pan is hot, place the chicken in the skillet and cook for 3-4 minutes or until the chicken is golden brown, flip the chicken over and place the skillet into the oven. Cook for 20 minutes, or until the chicken is cooked through. Let the meat rest for 5 minutes before slicing. Enjoy.

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Orzo with Parmesan and Basil

Submitted By: DODIEPAJER

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 4

"For a flavorful treat, saute rice-shaped orzo in butter before simmering in chicken stock. Stir in Parmesan cheese and fresh, chopped basil. Garnish with sprigs of basil to serve."

INGREDIENTS:

2 tablespoons butter

1 cup uncooked orzo pasta

1 (14.5 ounce) can chicken broth

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

salt and pepper to taste

2 tablespoons chopped fresh basil

DIRECTIONS:

Melt butter in heavy skillet over medium-high heat. Stir in orzo and sauté until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

ALL RIGHTS RESERVED © 2013 Allrecipes.com            Printed from Allrecipes.com 4/10/2013

Comments

Lauren: I think next time I would add toasted pine nuts to the orzo. Makes up a new word, "Pankoing": to panko something.

Allison: I love these to recipes together. We left out the tomatoes in the chicken recipe since we didn't have any, and I personally think it would taste better without.