Chicken Parmesan | Spinach Parmesan Orzo | Asparagus | Recipe Share

Parmesan Spinach Orzo Recipe
-1 tablespoon olive oil
-1 onion diced
1/2 teaspoon kosher salt
-1/2 teaspoon black pepper
-1/4 teaspoon red pepper flakes
-4 cloves garlic minced
-1 Tablespoon Flour
-1 cup whole milk
-1/4 to 1/2 cup heavy cream
-1/2 cup grated Parmesan cheese
-5 ounce fresh baby spinach
-1 lb cooked orzo pasta

Cook orzo in a large pot of boiling salted water for 7-8 minutes. Drain and place in a large mixing bowl.

Heat olive oil in frying pan, add onion, salt, pepper and red pepper flakes. Cook on medium low heat for about 15 mins until the onion has caramelized.

Add garlic and flour cooking for an additional 2 minutes. Add milk and cream stirring constantly until thickens. Turn off heat, add Parmesan cheese and mix well.

Place spinach on top of the cooked orzo and top with hot cream mixture. Let stand for 2-3 minutes to allow the spinach to wilt, and then stir.

Asparagus
1b asparagus
2 tablespoon butter
1 clove garlic minced
pinch red pepper flakes
salt and pepper to taste
Cook asparagus in boiling water for 1-2 minutes. Remove asparagus to ice bath to set color. In same pan add butter, garlic and red pepper flakes; cook about 30 seconds. Return asparagus to pan; season with salt and pepper to taste and warm through.

Chicken Parmesan Recipe
4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 cup panko bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
2 Tablespoons butter
2 Tablespoons Olive oil

Cut the chicken breasts horizontally into chicken cutlets.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat butter and olive oil in a large frying pan and cook in batches on medium heat for 2 to 3 minutes on each side, until cooked through and golden brown. Add more butter and oil if needed to cook the rest of the chicken breasts.

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