CRISP CHICKEN with MIXED GREENS & ORZO SALAD

Ingredients

CHICKEN

4 boneless chicken breasts

1 tsp salt

½ tsp black pepper

1 tbsp fresh green seasoning

1 tbsp chopped shadon beni

Juice of 1 lime

½ tsp pepper sauce

BREADING

2 cups flour

2 eggs, lightly beaten

2 cups breadcrumbs

Salt and black pepper

Oil for shallow frying

SALAD

1 bundle of kale

2 cups fresh spinach leaves

1½ cups cooked orzo pasta

2 – 3 medium tomatoes, quartered

1 small red onion, thinly sliced

1 cup corn

Favourite vinaigrette dressing (optional)

Directions

1. Place the chicken breasts in dish and season with salt, black pepper, green seasoning, shadon beni, juice from lime and pepper sauce. Refrigerate for at least 1 hour.
2. Cut out the center strip of the kale leaves and discard. Coarsely chop the leaves and place in a bowl. Add the spinach. Drizzle with a little lime juice and a pinch of salt and pepper. Mix well. Add the orzo and mix. Add the tomatoes, corn and onion. Toss and refrigerate.
3. Place flour, eggs and breadcrumbs into separate bowls. Season the breadcrumbs with salt and pepper. Dip the chicken breasts first in the flour, then eggs and then breadcrumbs ensuring that the breast is entirely coated at each stage.
4. Heat oil in frying pan over medium heat. Add the chicken and fry on each side until golden brown. Remove and place on a paper towel.
5. Place the salad in bowl. Cut the breasts diagonally into strips. Top the salad with the chicken and drizzle with the salad dressing if using.