Protein Swap | Chicken Breast Piccata
over Cacio e Pepe Orzotto & Endive Insalata
Cooking time
20 minutes
Servings
2/4
Calories
980 /serving
Butter, lemon and little bursts of briny capers give piccata a perennial appeal. Saucy chicken breasts find a classic companion in an equally easy to prepare orzotto with cacio (Parmigiano) e pepe (cracked pepper), while endive enhances a lemony side salad.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 1 Head of lettuce
- 1 Endive
- 1 Lemon
- 10g Capers
- 140g Orzo
- 25g Parmigiano Reggiano (contains rennet)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
4 or 8 tbsp Butter
Total Fat
58 g
Saturated Fat
22 g
Sodium
920 mg
Total Carb
67 g
Sugars
5 g
Protein
55 g
Fibre
9 g
Preparation
Make the orzotto
- In a medium pot, heat a drizzle of oil on medium.
- Add the orzo, ½ the garlic, 2 ¼ cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 9 to 10 min., until most of the liquid has been absorbed and the orzo is al dente.
- Add the cheese, 2 tbsp butter and 1 tsp freshly cracked black pepper (double the butter and pepper for 4 portions); stir well.
- If the orzotto seems dry, gradually add ¼ cup water, stirring constantly, until you achieve your desired consistency.
Cook the pork
- Meanwhile, pat the pork dry; season with ⅔ of the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
- Let rest before slicing.
Make the salad
- Meanwhile, juice the lemon.
- Roughly chop the lettuce.
- Remove the root end of the endive; halve lengthwise, then cut crosswise into 1-inch pieces.
- In a large bowl, combine ½ the lemon juice, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce and endive; toss well.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the capers and remaining garlic. Sauté, 1 to 2 min., until fragrant.
- Add the remaining lemon juice and spices, and ⅓ cup water (double for 4 portions).
- Cook, scraping up any browned bits, 2 to 3 min., until slightly thickened.
- Off the heat, add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the orzotto between your plates.
- Top with the pork.
- Spoon the sauce over the pork.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
