Cooking Light OCTOBER 2012
1. Heat 1 tablespoon oil in a saucepan over medium-high heat; swirl. Add onion and carrot; sauté 3 minutes. Add garlic; sauté for 1 minute, stirring constantly. Add wine; cook 2 minutes. Stir in marinara sauce, olives, and 1/4 cup water. Reduce heat to medium, and simmer for 10 minutes, stirring occasionally. Nestle chicken in sauce. Cover and simmer for 15 minutes or until chicken is almost done. Remove the chicken from pan.
2. Preheat broiler to high.
3. Combine remaining 1 tablespoon water and egg in a shallow dish. Grate 1 ounce cheese. Combine panko and grated cheese in a shallow dish. Coat chicken with egg mixture, and dredge in panko mixture.
4. Heat remaining 1 1/2 tablespoons oil in an ovenproof skillet over medium-high heat; swirl. Place chicken in pan; sauté for 2 minutes or until lightly browned. Turn chicken over. Place skillet in oven, and broil chicken for 3 minutes or until golden and done. Arrange 1/2 cup orzo in each of 4 shallow bowls; top with 1/2 cup sauce and 1 chicken breast half. Garnish with parsley; shave remaining 1 ounce cheese over top.
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