Avocado Orzo Pesto with Parmesan Panko Crusted Chicken

Avocado Orzo Pesto with Parmesan Panko Crusted Chicken Episode 44

How to make an Avocado Orzo Pesto Salad with a Premesan/Panko Crusted Chicken.  This recipe just uses a typical egg wash to bread the chicken.  If you have a way you like more feel free to use it.

I used orzo in this recipe but you can really use any pasta that you like.  I poured the lime juice directly onto the avocado to stop it from turning brown.  The avocado salad should be served warm not cold.  NOTE: In video I only made half the recipe.

Avocado Orzo Pesto with Parmesan Panko Crusted Chicken Episode 44

Yield: 4

Ingredients

    Avocado Orzo Pesto Salad:
  • 6oz chopped spinach
  • 2-3T pesto
  • 15oz chopped tomatoes
  • 2 avocados
  • 2T olive oil
  • 2C cooked orzo
  • 1t red pepper flakes(OPTIONAL)
  • pine nuts
  • salt and pepper
    chicken:
  • 4 boneless chicken breasts
  • 1/4-1/3 C all purpose flout
  • 1/3 C shredded parmesan cheese
  • 3/4 C panko bread crumbs
  • 2t Italian seasoning
  • 3 eggs
  • salt and pepper

Instructions

    Avocado Orzo Pesto Salad:
  1. mix all ingredients except orzo
  2. cook orzo according to directions and drain
  3. add to salad warm
  4. SALAD SHOULD BE SERVED WARM NOT COLD!
    Chicken:
  1. season chicken breasts
  2. dust with flour
  3. beat eggs in separate container
  4. mix cheese, panko, Italian seasoning and flour in container
  5. coat chicken in egg and then in breading mixture
  6. brown chicken on med/high heat with 1/4 C of olive oil
  7. place in oven at 375 degrees for 15-20 minutes (depends in size of chicken)
  8. serve with salad and toasted pine nuts
http://foodswithflavor.com/avocadoorzopesto-parmesanpankocrustedchicken/

If you like this recipe give this one a try.  Click here

for a link to the page.

How to make a lasagna that is much better than traditional lasagna.
How to make a lasagna that is much better than traditional lasagna.

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