Cooking with Fire: Crispy chicken orzo with the East Dundee Fire Protection District

We are "Cooking with Fire" this Thursday at the East Dundee Fire Protection District, making firefighter Kristina Diana's Crispy Chicken Orzo.

CHICAGO - We are "Cooking with Fire" this Thursday at the East Dundee Fire Protection District, making firefighter Kristina Diana's Crispy Chicken Orzo.

Here's the Recipe:

INGREDIENTS:

1 Box Chicken Stock
1 Box Orzo Pasta
4-5 Chicken Breasts
Cornstarch
2 Eggs
Italian Breadcrumbs
Salt and Pepper
Garlic Salt
Vegetable Oil (for frying)
2 Shallots
3-4 Garlic Cloves
1 Large Carton Heavy Whipping Cream
2 Cups Graded Parmesan Cheese
1 Bunch Fresh Italian Parsley

RECIPE:

Boil one large box of chicken stock and add one box of orzo to cook until al dente.
Butterfly and trim chicken breasts.
Have one bowl with eggs whisked, one bowl with bread crumbs and one bowl of cornstarch. Season the cornstarch bowl with a dash of salt, black pepper and garlic salt.
Dredge raw chicken in egg mixture, cornstarch, and egg mixture again, and lastly coat heavily with breadcrumbs.
Fry battered chicken in vegetable oil and set aside. Internal temperature of 165°F. Cut cooked chicken into bite-size pieces.
For cream sauce, mince 2 shallots and cook with light vegetable oil on medium heat. Add 3-4 cloves of minced garlic and cook until fragrant.
Add one large heavy whipping cream and boil. Season with pepper and garlic salt and throw in parmesan cheese.
Add the desired orzo to the mixture. Lower the heat and the orzo will thicken up the sauce. Add bite-size chicken pieces. Top with fresh Italian parsley.
Enjoy!