Parmesan Crusted Chicken with Lemon-Basil Orzo Salad

This Parmesan-crusted chicken dinner packs a satisfying crunch and delicious summertime flavors your whole family is sure to love. Juicy chicken breasts are given a coating of crisp Parmesan panko breadcrumbs before being pan-fried to a delicious golden brown. The dinner comes complete with an orzo salad studded with colorful cherry tomatoes and sprinkled with zesty arugula in our signature sweet lemon-basil vinaigrette.

Allergens: Wheat, Milk, Eggs

Ingredients: Chicken breasts, orzo pasta, Parmesan panko breadcrumbs (wheat flour, parmesan cheese, sugar, yeast, salt), sweet lemon-basil dressing (mayonnaise, water, basil, honey, lemon juice, shallots, black pepper), Persian cucumber, whipped eggs, shallot, toybox cherry tomatoes, arugula, flour

Supplies to gather

  • Preheated oven (middle rack at 450°F)
  • Oven-safe saute pan (10 inches or larger)
  • Cooking spoon
  • Kitchen knife & cutting board
  • Mixing bowl
  • Kitchen tongs
  • Kitchen towel
  • Paper towels
  • Salt & pepper
Get Cooking!

Let's get cooking

Step 1

Set the oven rack to the middle position, and preheat to 450°F. Place the chicken breasts onto paper towels, and pat dry. Season with salt and pepper on both sides.

Place the flour, Parmesan breadcrumbs, and whipped eggs into the three separate breading bags. Then bread the chicken breasts:

  • Place the chicken breasts into the bag with the flour, and shake vigorously to coat.
  • Shake off any excess flour, and place the chicken breasts into the bag with the whipped eggs. Shake to coat.
  • Add the chicken breasts into the bag with the Parmesan breadcrumbs, and shake to thoroughly coat.

Step 2

Place a saute pan onto the stovetop, add 2 tbsp. of cooking oil, and set the heat to medium. When the oil is hot, place the breaded chicken breasts into the pan. Be careful for any oil splatter. Cook for 2 min, or until the chicken breasts develop a golden-brown crust.

Use tongs to turn over the chicken breasts, and cook for 2 additional min. Then place the pan into the oven, and cook for 7 min.

Meanwhile, gently wash and dry your fresh produce. Use a kitchen knife and cutting board to:

  • Slice the toybox cherry tomatoes in half.
  • Finely dice the shallot.
  • Slice the Persian cucumber lengthwise into spears, then dice into bite-sized pieces.

In a mixing bowl, combine the orzo pasta, Persian cucumbers, arugula, toybox cherry tomatoes and diced shallot. Mix together with the sweet basil dressing, and season to taste with salt and pepper.

Step 3

Use a dry, folded kitchen towel to carefully remove the pan from the oven. Use tongs to transfer the chicken breasts from the pan to a cutting board.

After allowing the chicken breasts to rest, use the kitchen knife to slice the chicken into even pieces.

Let’s plate: spoon the orzo salad into a small mound in the center of each plate. Plate the sliced pieces of Parmesan-crusted chicken across from the orzo salad.

Please note: cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly.