Crisp Chicken Marinara

Ingredients

• 1  carrots diced
• 2 cups orzo pasta hot cooked
• 1 large eggs lightly beaten
• 2 tablespoons parsley fresh chopped
• 3  garlic clove minced
• 1.5 cups tomatoes (such as Amy's)
• 0.3 cup oil-cured olives pitted coarsely chopped
• 2.5 tablespoons olive oil divided
• 1 cup onion chopped
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 2 ounces parmesan divided
• 0.3 cup red wine 
• 24 ounce chicken breast halves boneless skinless
• 5 tablespoons water divided

Equipment

• bowl
• frying pan
• sauce pan
• oven
• broiler

Directions

1. Heat 1 tablespoon oil in a saucepan over medium-high heat; swirl.
2. Add onion and carrot; saut 3 minutes.
3. Add garlic; saut for 1 minute, stirring constantly.
4. 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.
5. Remove the chicken from pan.
6. Preheat broiler to high.
7. Combine remaining 1 tablespoon water and egg in a shallow dish. Grate 1 ounce cheese.
8. Combine panko and grated cheese in a shallow dish. Coat chicken with egg mixture, and dredge in panko mixture.
9. Heat remaining 1 1/2 tablespoons oil in an ovenproof skillet over medium-high heat; swirl.
10. Place chicken in pan; saut for 2 minutes or until lightly browned. Turn chicken over.
11. 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.
12. Garnish with parsley; shave remaining 1 ounce cheese over top.