For the Chicken Parm:

1. Preheat the oven to 425F. 
2. Heat a medium sized pan on medium high heat. Add 2 tablespoons of extra virgin olive oil, and add the panko breadcrumbs. Stir to combine, and cook the breadcrumbs for 2-3 minutes. Add a pinch of kosher salt and black pepper, and toss again. Once the breadcrumbs are light golden brown, turn off the heat and continue cooking for another minute or so until deep golden brown. Remove from the heat and pour into a shallow bowl. 
3. Setup the egg and mayo breading station. In a shallow bowl, combine the egg, 2 tablespoons of mayo, and a pinch of salt. Mix with a fork or whisk until well combined. 
4. Slice the chicken breast in half lengthwise so each piece is anywhere from ½” – 1” thick. Season the chicken breast on both sides with kosher salt. 
5. Bread each piece of chicken breast first in the egg and mayo mixture, then into the toasted panko. Be sure to pat the chicken breast so it’s fully coated with the panko. Lay the breaded chicken onto a parchment lined baking sheet. Repeat for all remaining chicken breast. 
6. Bake the chicken breast at 425F for 10 minutes. Remove from the oven and top each chicken with a few tablespoons of marinara sauce and mozzarella cheese. Bake for another 5 minutes at 425, or until the cheese is nice and melty. 

For the charred broccoli and mushroom orzo:

1. Prep the vegetables – slice the broccoli into 1” pieces for the head, or thin ¼” pieces of the stem. Also slice the mushrooms, scallions, and garlic.
2. Set the vegetables aside in 2 different bowls – one for the broccoli and one for the mushrooms and scallions. 
3. Heat a medium sized pot on medium high heat and add a tablespoon of olive oil. Add the chopped broccoli and cook for 3 minutes, adding a tablespoon of water after 1 minute to help steam. Stir occasionally, and finish with a pinch of kosher salt and black pepper. 
4. Remove the broccoli from the pan and set aside. 
5. To the same pan on medium high heat, add another tablespoon of olive oil. Add the sliced mushrooms and green onions. Cook until brown, about 3-4 minutes, then add another tablespoon of olive oil and the minced garlic. Cook until fragrant, about 30 seconds, then add the orzo and a big pinch of salt. Give everything a stir, then add the chicken broth. Bring this up to a boil, then cook covered on medium high heat for 9 minutes (or however long your orzo packaging says to cook). Remove the lid, then give everything a stir. There should be some liquid left, which will absorb as it cools. Taste, adjust seasoning with more salt and pepper as desired, and serve with the charred broccoli on top.