How To make Chicken Breasts Stuffed with Orzo
1/2 c Uncooked orzo or riso pasta
3/4 c Low-sodium chicken broth
- (or water) Salt; as desired 1 ts Freshly ground black pepper
1 tb Olive oil
1 sm Onion
- peeled & coarsely diced 2 tb Minced garlic
2 Anchovy fillets; chopped
1/4 c Tightly packed, fresh basil
1 Egg white
1 tb Dry bread crumbs
4 lg Chicken breast halves
- boned 1/3 c Marsala
1/4 c Balsamic or red wine vinegar
3 tb Olive oil
COMBINE PASTA AND brOTH in a small pot, cover, place over medium-high heat, bring to a boil and cook 5 minutes, or until barely soft. Remove from heat and transfer contents of the pot to a work bowl. Add salt and pepper. Meanwhile, heat the olive oil over medium heat in a medium skillet on the stove, add the onions, garlic and anchovies and cook, stirring occasionally, until onions are softened, about 8 to 10 minutes. Scrape the mixture into a food processor, add basil and puree until coarsely ground. Add onion mixture to the pasta in the mixing bowl and add egg white and bread crumbs. Mix well. Chill in the refrigerator. Pull the tenderloins off the meat side of each breast and set aside. Remove the skin in 1 piece and set aside. Place breasts between layers of plastic wrap or wax paper and flatten to a 3/8-inch thickness. Gently flatten the tenderloins. Lay the breasts down on what was their skin side and place about 1/3 cup stuffing on each breast, leaving a 1-inch border. Gather up the edges around the stuffing as best you can. Lay a tenderloin on the opening and wrap each bundle with the skin. Preheat oven to 350F. Place the bundles in a baking dish just large enough to hold them comfortably. Pour in Marsala and vinegar, cover and place in oven for 20 minutes. Arrange the chicken on a platter and pour the cooking juices into a saucepan. Place saucepan over high heat and boil until reduced by half. Remove from the heat, pour the sauce into a mixing bowl and vigorously whisk in 3 tablespoons olive oil. Pour the sauce over the chicken and serve immediately.
How To make Chicken Breasts Stuffed with Orzo's Videos
This is My Favorite Easy Meal Prep Recipe | Boursin Garlic & Herb Chicken
Sometimes meal prep can be boring, I get it. I'm always looking for ways to bring the flavor without ruining the diet, and I think I really nailed it with this recipe. This creamy garlic and herb chicken is absolutely perfect for a quick dinner or for tomorrow's lunch. Let's #makeithappen
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Shopping List:
1 lb boneless skinless chicken breast
5.2 oz boursin garlic and herb cheese
1/2 cup cherry tomatoes
1-2 cups asparagus
1 onion
AP Seasoning, Lemon Bae, Garlic and Herb Seasoning
2-3 tbsps butter
1 tbsp dijon mustard
1 tbsp garlic
1-2 tbsps flour
1- 1.5 cups chicken broth
1/4 cup fresh parsley
Stuffed Chicken with Mushroom Sauce and Orzo!
Here's a recipe that's sure to impress your Valentine on February 14th! Bob and Danita Sulick are showing us how to make a stuffed chicken breast with mushroom sauce and vegetable orzo. Visit The Mulb on Main St. in Manchester or online at themulb.com.
This chicken is so delicious, I practically cook it every day! An easy and delicious recipe!
ingredients:
3 chicken breasts
salt
Black pepper
1 spoonful of mayonnaise
1 teaspoon of mustard and I will mix it well
150 grams of grated mozzarella cheese
1 handful of green scent
3 cloves of garlic cut into very small pieces
mozzarella cheese to taste
This CREAMY TUSCAN CHICKEN is a wow-worthy dinner recipe with Mediterranean flair!
This creamy Tuscan chicken recipe is a dinner recipe winner! Juicy chicken breasts are seasoned with Italian spices and seared until golden, then simmered in the most luxurious cream sauce filled with parmesan cheese, sun-dried tomatoes, onions and plenty of spinach.
It’s a spin on a classic Italian Florentine sauce, which is made from white wine, cream, and spinach. Then it was given a Tuscan twist by adding garlic and sun-dried tomatoes to the warm cream and spinach base. But what really popularized this dish (at least in America) was Olive Garden’s Tuscan Garlic Chicken, a dish with a similar flavor profile.
Either way, I’m glad this Tuscan chicken became a trend because it’s literally the best thing ever. Especially when you’re craving something rich and cheesy, with a Mediterranean flair. It's an (almost) 30-minute, one-pan meal that I know you're gonna love. And while I'm making the classic version today, I'll also show you how to make this recipe dairy-free (it's naturally gluten-free). Click through to the recipe below for more details!
???? Printable Creamy Tuscan Chicken Recipe:
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► TIMESTAMPS:
00:00 Intro
00:37 Prep the onion, garlic, sun-dried tomatoes, and spinach
02:51 Option for the cream sauce (with dairy and dairy-free)
03:43 Season the chicken breasts
04:13 Cook the chicken breasts
04:57 Make the Tuscan cream sauce
05:59 Add the chicken back to the pan and warm through
06:57 Serve with lentils, rice, mashed potatoes or more.
07:43 Taste test
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Stuffed Pesto Chicken with Orzo Risotto
Stuffed Pesto Chicken with Orzo Risotto is a stunning comfort food recipe done with Italian style. This chicken breast is marinated, covered in panko breadcrumbs then packed full of pesto, provolone and mozzarella cheese. Served with a risotto made with orzo pasta, this dish is rich with umami flavor as it is topped with a black truffle Romano cheese. Together this combo is show stopper.
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00:00 Introduce the recipe
00:46 Prep the risotto
01:12 Prep the chicken
02:53 Brown up the panko breadcrumbs
03:52 Dice up the morels
04:34 Stuff the chicken
06:33 Send the chicken breasts to the grill
07:16 Start the risotto
08:11 Add the orzo pasta
09:19 Add stock and stir
11:39 Pull the chicken
12:04 Plate the dish
12:51 Grab a taste
Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken