Description
For the Orzo Bake:
1 cup orzo pasta
2 cups fresh spinach, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 cup breadcrumbs
2 tbsp butter
1 garlic clove, minced
Salt and black pepper to taste
For the Crispy Chicken Tenders:
4 boneless, skinless chicken tenders
1/2 cup flour
1/2 tsp garlic powder
1/4 tsp paprika
Salt and black pepper to taste
1 large egg, beaten
1/2 cup breadcrumbs
2 tbsp olive oil for frying
Directions:
Preheat oven to 375°F (190°C).
Cook the orzo according to package instructions, drain and set aside.
In a skillet, melt butter over medium heat and sauté minced garlic for 1 minute. Add spinach and cook until wilted.
Stir in heavy cream, Parmesan cheese, and mozzarella. Season with salt and black pepper. Mix in cooked orzo, then transfer the mixture to a baking dish.
In a small bowl, combine breadcrumbs with a pinch of salt and black pepper. Sprinkle evenly over the orzo mixture.
Bake the orzo for 20 minutes, until bubbly and golden on top.
Meanwhile, prepare the chicken tenders: Mix flour, garlic powder, paprika, salt, and black pepper in a shallow dish. Dredge each chicken tender in the flour
mixture, dip in beaten egg, then coat with breadcrumbs.
Heat olive oil in a large skillet over medium-high heat. Fry the chicken tenders for 3-4 minutes per side, until golden and crispy.
Serve the crispy chicken tenders over the baked orzo. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 480 per serving Servings: 4 servings
