Crispy Chicken Marinara

A new recipe tonight that I found in my Cooking Light magazine! Chicken was juicy and crispy. I would say this recipe was a success. The kids liked the chicken but refused to eat the orzo. They like pasta and rice, but new shapes take awhile. Enjoy!

Ingredients:
2 1/2 TBS olive oil
1 cup chopped onion
1 carrot, diced
3 garlic cloves, minced
1/3 cup red wine
1 1/2 cups marinara (I used my leftover sauce from my meatballs and polenta)
5 TBS water
20 oz boneless, skinless chicken breast
1 large egg, lightly beaten
2 oz Parmesan cheese
1/2 cup panko
2 cups hot cooked orzo

Directions:
1. Heat 1 TBS olive oil in a pan over med-high heat. Add onions and carrot and saute for 3 minutes. Add garlic, saute for 1 minute. Add wine and cook 2 minutes. Stir in sauce and 1/4 cup water. Reduce heat to medium and simmer for 10 minutes. Stir occasionally. Nestle chicken in sauce. Cover and simmer for 15 minutes or until chicken is almost done. Remove chicken from pan.

2. Pre-heat broiler to high

3. Combine remaining 1 TBS water and egg in shallow dish. Combine panko and one ounce of Parmesan cheese. Coat chicken in egg mixture and then dredge in breadcrumb mixture.

4. Heat remaining olive oil in oven proof skillet over med-high heat. Place chicken in pan and saute for 2 minutes or until lightly browned. Turn chicken over. Place skillet in the oven and broil for 3 minutes or until golden and done..

5. Arrange 1/2 cup orzo in one of 4 bowls, top with 1/2 cup sauce, and 5 oz of chicken. Top with remaining cheese and serve.

We enjoyed this with a fabulous side of steamed spinach and feta!