Crispy Chicken with Tomato Cucumber Orzo, Whipped Feta Yogurt and Herb Pesto
This simple dish is easy enough for a weeknight meal and fancy enough for guests. I love all the different textures and flavors in this. The crispy chicken is lightly breaded in panko, then pan fried and placed on top fresh cucumbers and sweet cherry tomato orzo. I love a big spoonful of the feta yogurt right on the plate so the warm orzo can just melt right into it and make it extra creamy. Top the chicken with a bright herb pesto and you’re ready to go, it’s so delicious!
Whipped Feta Yogurt
- 1 cup greek full fat yogurt
- 1 cup feta
- 1/2 lemon juiced
- 1 garlic clove, peeled
Herb Pesto
- 2 garlic cloves, peeled
- 1/4 cup cilantro
- 1/4 cup flat leaf parsley
- 1/4 cup basil
- 1 tbsp. lemon juice
- 2 tbsp. pine nuts, toasted
- 3/4 cup olive oil
- salt and black pepper
Tomato Cucumber Orzo
- 2 cups orzo
- 2 tbsp. olive oil
- 1 cup cherry tomatoes, cut in half
- 1 cup English cucumber, medium dice
Crispy Chicken
- 1 cup flour
- 2 tsp. garlic powder
- 1 tsp. ground cumin
- 1 tsp. paprika
- salt and black pepper
- 2 eggs
- 1 cup panko
- 2 chicken breast
- 1/2 cup neutral oil
Directions
Whipped Feta Yogurt
In a food processor with a metal blade attachment add in the Greek yogurt, feta, lemon juice and garlic clove. Puree until smooth making sure to scrape down the sides. Pour into a small bowl and set aside.
Herb Pesto
Wash out the food processor and add in the herbs, garlic, pine nuts and lemon juice. Then with the motor running pour in the olive oil until it’s smooth. Season with salt and pepper. Spoon into a bowl and set aside until ready to plate.
Tomato Cucumber Orzo
Bring a large pot of salted water to a boil. Cook the orzo for about 10-11 minutes until al dente. Drain and pour in the olive oil and season with salt and pepper. Cut up the tomatoes and cucumber and toss them together in a small bowl.
Crispy Chicken
While the orzo is cooking, place the chicken in a zip loc bag and pound it out with a meat mallet until about 1/4 inch thick. In three separate shallow bowls pour the flour in one, then a lightly beaten egg and panko bread crumbs in the last one. Carefully dredge the chicken into the flour and shake off any excess, place into the beaten egg and then into the panko making sure it’s all evenly covered. Repeat with the second chicken breast. Heat up the oil in a skillet over medium heat. Once the oil is hot carefully place the chicken into the oil and let it fry for about 5-7 minutes until completely golden on one side then flip it over, and let it continue to cook all the way through another 4-6 minutes.
To assemble, spoon the yogurt feta onto the plate creating a big well in the center, spoon on the orzo and top with the tomatoes and cucumbers. Place the crispy chicken on top and then spoon the herb pesto over the chicken to finish it off. Squeeze a little more lemon juice over the top and enjoy!