This owes more to the pubs of Melbourne than to anything in Italy. Chicken Parma is an Aussie pub classic, chicken schnitzel breaded, fried and served with ham , tomato sauce and cheese. This baked version avoids having to egg and bread .
Every recipe you find says to use breast. However Im with Chinese who think breast is best for pet food. Thigh is much better and far less likely to dry out.
The orzo is to soak up the juices but that is not to say you can’t serve it with chips and a green salad. A pint of brown ale (miraculously still a thing in Australia) on the side is a good idea too.
4 chicken thighs
Ham to cover, parma prosciutto if you are flush
1/2 cup risoni/orzo
2 cups grated generic cheese (Colby/ mild industrial cheddar/ faux mozzarella)
1/4 cup grated parmesan
Tomato pasata / pasta sauce
Handfull black olives
Fresh Basil to finish if you have it.
Bread crumbs to cover
Preheat oven to 200c
Take the chicken thighs, place between 2 chopping boards and push down to flatten them.
Drizzle some olive oil in a baking tray, season the thighs, lay them on the tray and bake for 20min to just cook them.
Boil the orzo in salted water untill al dente. Rinse in cold water and spread out in a casserole.
Destone and tear some black olives and scatter over the orzo.
Spread some pasata over .
Combine grated cheese with 1/2 the parmesan, and season.
Arrange the chicken thighs over the orzo , apply pasata, scatter 1/2 the cheese over.
Arrange the ham over, cover with the remaining cheese mix, cover with breadcrumbs, remaining parmesan, and drizzle a little olive oil over.
Bake for 30min or untill golden and bubbling. Scatter basil over and serve.