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Chicken something with orzo and greens

May 2, 2010

A few things about Cooking Light:

1. You all know how much I love it, but one its new-ish features is to highlight complete meals with two sides and an entree. The ones I’ve tried have been real hits.

2. Sometimes the things have weird names. This particular dish was called “Chicken Milanese.” What is chicken Milanese? Breaded chicken. That’s it.

3. I’ve actually never made a vinaigrette before. It was super easy, very satisfying, and reallllllllly good.

Chicken ‘Milanese’ with greens and orzo

  • 3/4  teaspoon lemon juice
  • 3/4  teaspoon white wine vinegar
  • 1/2  teaspoon minced shallots
  • 1/4  teaspoon kosher salt, divided
  • Dash of sugar
  • 2  (6-ounce) skinless, boneless chicken breasts (the ones sliced thin)
  • 1/3  cup dry breadcrumbs
  • 2  tablespoons  grated Parmigiano-Reggiano
  • 2  tablespoons all-purpose flour
  • 1  egg white, lightly beaten
  • 1/4  teaspoon black pepper, divided
  • 5  teaspoons olive oil, divided
  • 2  cups packed spring mix salad greens
  • 2  lemon wedges

1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.

2. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.

4. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.

On the side, I cooked orzo:

Melt about a tablespoon of butter or margarine in a skillet over medium-high heat. Pour in desired amount of uncooked orzo (I think I used about 1 cup). Stir together, and then add about 4 cups of water. Heat until orzo are cooked, drain and top with salt, chives, and pepper.

Eat the entire huge serving you made and maybe even a little more, too.

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