Creamy High-Protein Orzo with Crispy Chicken Parmigiana
Equipment
Ingredients
Ingredients
chicken breast (raw)
320 g
cornflakes (crushed)
30 g
paprika
1 tsp
Italian herbs
1 tsp
garlic powder
1 tsp
salt
1 tsp
0% Greek yoghurt
60 g
lighter Italian mozzarella (sliced)
60 g
tomato purée
1.5 tbsp
water
2 tbsp
garlic purée
1 tsp
Italian herbs
1 tsp
onion (diced)
1 piece
pepper (diced)
1 piece
plum tomatoes
2 handful
orzo (dry)
100 g
paprika
1 tsp
Italian herbs
1 tsp
garlic powder
1 tsp
salt
1 tsp
garlic puree
1 tsp
tomato puree
0.5 tbsp
spinach
2 handful
lightest cream cheese
40 g
chicken bone broth
250 ml
fresh basil
1 handful
parmesan
1 tbsp
fresh rocket
1 handful
Instructions
Prepare chicken coating
Crush cornflakes and mix with spices for coating.
Coat chicken with yoghurt and cornflake mix
Coat raw chicken breast with Greek yoghurt, then press into cornflake mixture.
Prepare tomato sauce
Mix tomato purée, water, garlic purée and Italian herbs to make sauce.
Prepare vegetables
Dice onion and pepper, halve plum tomatoes.
Sauté vegetables
Sauté onion, pepper and tomatoes in a pan until softened.
Toast orzo and spices
Add orzo, spices, garlic and tomato purée to vegetables and toast briefly.
Simmer orzo in broth
Add broth and simmer until orzo is cooked and liquid mostly absorbed.
Finish orzo with spinach and cream cheese
Stir in spinach and cream cheese until creamy and spinach wilted.
Cook chicken parmigiana
Pan-fry or bake coated chicken until golden and cooked through, then top with tomato sauce and mozzarella slices.
Serve
Plate creamy orzo, top with chicken parmigiana, garnish with fresh basil, parmesan and rocket.
Original recipe
Storage
Best eaten fresh. Orzo may dry out when stored; add a splash of broth when reheating.
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