Crispy Chicken for Dinner

Pour 1 cup water and a large pinch of salt into pan. Bring to a boil, then lower heat to medium. Simmer, stirring occasionally, until al dente, 9-11 minutes. (TIP: If mixture seems dry, add more water, ¼ cup at a time, to loosen.) Remove pan from heat and stir in garlic herb butter, two thirds of the spinach, and half the Parmesan.

Heat a drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel; set aside half. Season other half with salt, pepper, and half the Tuscan heat spice. Add seasoned chicken to pan and cook until cooked through, 3-5 minutes per side. Remove from pan and set aside. Mix panko, remaining Tuscan heat spice, and a big pinch of salt on a plate.

Season remaining chicken with salt and pepper. Brush with 2 TBSP sour cream (1 packet). Dip into panko mixture one piece at a time, coating all over and pressing to adhere. Transfer to another plate. Heat a ¼-inch layer of oil in another large pan over high heat (we used nonstick). Add breaded chicken and cook until crisp and cooked through, 3-5 minutes per side, lowering heat if it browns too quickly. Transfer to a paper-towel-lined plate. Season with salt.

Halve lemon. In a small bowl, toss half the remaining spinach with a drizzle of olive oil and a squeeze of lemon. Season with plenty of salt and pepper. Divide breaded chicken and orzotto between plates. Sprinkle with remaining Parmesan. Scatter dressed spinach over chicken and serve.