Prep 20 mins
Cook 25 mins
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.
- 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
- 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!
Great meal! The orzo salad was a wonderful addition to the chicken. I really liked the combination of potato flakes and parmesan on the chicken. I think the chicken could be completely cooked in the skillet versus finishing in the oven. It would make it one step easier and I don't think it would change the consistency of the chicken breast. Great weeknight meal. Thanks!