Chicken Milanese With Spring Greens With Paremesan Browned Butter Orzo Recipes

CHICKEN MILANESE (OLIVE GARDEN COPYCAT)

Steps:

• FLATTEN chicken breasts betwen 2 sheets of plastic wrap by pounding gently until chicken is approximately 1/2-inch thick.
• WHISK eggs and milk together in a flat-bottom bowl.
• MIX breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.
• DREDGE chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.
• MELT butter in sauce pan over medium heat.
• ADD minced garlic and saute for 1 minute. Add flour and stir until well-blended.
• ADD white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.
• ADD roasted garlic, pepper and salt. Stir until well blended.
• ADD tomatoes and spinach to sauce and allow to simmer over low heat for about 15 minutes, stiring frequently.
• HEAT olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165°F.
• ADD cooked, drained tortellini pasta to sauce and blend well.
• TRANSFER chicken to a large platter and serve with hot, creamy tortellini.
• GARNISH with fresh parsley and lemon wedges.

CHICKEN MILANESE WITH BABY SPRING GREENS

Steps:

• Combine the lemon juice, white wine vinegar, shallots, 1/8 tsp salt, 1/8 tsp pepper and sugar in mixing cup. Let stand 15-30 minutes while preparing chicken.
• Place each chicken breast in between 2 sheets of heavy duty plastic wrap, and pound until 1/4 inch-1/2 inch thickness, which ever thickness you prefer, using the smooth side of a meat mallet. Set aside.
• Combine bread crumbs, Panko, parmesan cheese, garlic powder, and Grill-Mates in a shallow bowl. Beat egg and water in another shallow bowl. Place flour in another shallow bowl and set up a work station in this order. Flour, egg, and bread crumb mixture.
• Sprinkle chicken with remaining salt and pepper. First dredge each chicken breast first into the flour, then into the egg, and lastly into the bread crumb mixture. Make sure each breast is coated well. Place chicken on a wire rack and let stand 5-10 minutes.
• Heat 2 TBSP olive oil in a large non stick skillet over medium-high heat. Add chicken and cook 3 minutes, turn and cook 2 minute more, or until browned on both sides.
• Place chicken on a clean wire rack, put in to a 200* preheated oven for 5-10 minutes to rest.
• While chicken is resting in the oven, add the remaining 1 TBLS olive oil to the shallot- vinegar mixture. Whisk until blended.
• Place salad greens in a large serving bowl, pour dressing mixture over top and toss gently with tongs, until salad is completely coated with dressing.
• Divide salad mixture between 2 plates, top with chicken breasts, and garnish with lemon, tomato, and pear wedges.
• Enjoy!
• Note: This may sound a bit labor intensive, it's really not, and it's definitely worth it in the end result. Please try this as is at least once, I'm sure you wont be disappointed!

CHICKEN MILANESE WITH SPRING GREENS WITH PAREMESAN BROWNED BUTTER ORZO

Steps:

• Combine juice, vinegar, shallots, 1/8 t salt, and sugar; let stand 15 minutes. Pound chicken to 1/2 inch thickness using a meat mallet or small heavy skillet Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 t salt and 1/8 t pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes Heat 1 T oil in a large nonstick skillet over medium high heat. Add chicken cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done. Add 2 t oil and 1/8 t pepper to shallot mixture, stir with a wisk. Add greens; toss gently. Place 1 chicken breast half and 1 C salad on each of 2 plates. Serve with lemon wedges. Yield: 2 Browned Butter Orzo Cook 1 T butter in a small saucepan over med-low heat 4 minutes or until browned. Add 1/2 C orzo;cook 1 minute. Add 2 T white wine; cook over med-high heat 1 minute. Add 1-1/4 C chicken broth. Bring to a boil; reduce heat and simmer 13 minutes. Stir in 1 T grated Parmesan; cover and let stand 5 minutes. Sprinkle with 1 T cheese