Self-saucing and served with orzo or butterflied, bashed and pan-fried – two succulent chicken breast dishes to get your juices flowing
C
onjure in your mind the heady hit of warm garlic butter as it spills out of a kiev, then transport that to soft, baked chicken balls and luscious, glossy grains of orzo, which effectively double as both carb and sauce. That’s what today’s first dish is! Then, a method of cooking chicken breast that’s speedy and succulent. It will become a favourite (if it’s not one already). Sage is not typically involved in a piccata, but I like how it imparts its flavours into the cooking fats and, subsequently, the pounded, dredged chicken, too.
Homemade meatballs do take a short moment to shape, but otherwise this is more straightforward than filling, breading and frying the classic alternative.
Prep 10 min, plus soaking
