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