Stamford's Crusted Chicken Recipe
Breast of chicken coated with a romano parmesan cheese crust with warm baby tomatoes, fresh basil & sautéed orzo.
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Ingredients
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Chicken and Crust
Orzo and Tomatoes
Method
Preparation of Chicken
- 1
Prepare the chicken
Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
- 2
Prepare the coating
In a bowl, combine grated Romano cheese, grated Parmesan cheese, breadcrumbs, garlic powder, salt, and black pepper. Mix well.
- 3
Dredge the chicken
Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with the cheese-breadcrumb mixture. Dredge each chicken breast first in flour, then dip in eggs, and finally coat with the cheese-breadcrumb mixture.
- 4
Bake the chicken
Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
Orzo and Tomato Preparation
- 5
Cook the orzo
While the chicken is baking, bring a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- 6
Sauté the tomatoes
In a large skillet, heat olive oil over medium heat. Add the halved cherry tomatoes, season with salt and black pepper, and sauté until the tomatoes are warm and slightly softened, about 5 minutes.
- 7
Combine orzo and tomatoes
Add the cooked orzo to the skillet with the sautéed tomatoes. Toss to combine and cook for an additional 2 minutes to heat through. Stir in chopped fresh basil.
Serving
- 8
Plate the meal
Remove the chicken from the oven and let it rest for a few minutes. To serve, place a portion of the orzo and tomato mixture on each plate, top with a crusted chicken breast, and garnish with additional fresh basil if desired.
