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How To make Chicken Breasts Stuffed with Orzo

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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

creamy spinach orzo and juicy stuffed chicken breast #chickenrecipe #recipe #orzo #spinach #viral

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How To Make Easy Tuscan Chicken Recipe

Creamy Tuscan Chicken in a light and satisfying parmesan sun-dried tomato cream sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

TUSCAN CHICKEN INGREDIENTS:
►2 large chicken breasts, halved (1 1/2 lbs)
►1 tsp salt, divided, or to taste
►1/2 tsp black pepper, divided
►1/2 tsp garlic powder
►2 Tbsp olive oil, divided
►1 Tbsp butter
►8 oz mushrooms, thickly sliced
►1/4 cup sun-dried tomatoes (packed), drained and chopped
►1/4 cup green onion, green parts, chopped
►3 garlic cloves, minced
►1 1/2 cups heavy whipping cream
►1/2 cup parmesan cheese, shredded
►2 cups fresh spinach

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:53 Ingredients prep
2:36 How to season chicken
2:54 How to saute chicken
3:46 Sauteing the rest of the ingredients
4:25 Making the creamy sauce
5:06 Adding chicken back into the sauce
5:22 Finishing touches
7:10 Taste test

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#natashaskitchen #chicken #dinner

Creamy Spinach Chicken Breast with Mozzarella and ORZO, I want to eat this every day!

We make this delicious Italian pasta Orzo regularly, for the whole family. It's healthy and nutritious. Orzo is a Mediterranean muse. We like to eat it in the fall and at least once a week we eat some kind of pasta because it is top shelf comfort food. The cream in the Orzo makes the dish extra tasty. We use spinach and mozzarella for extra flavor. Orzo is a dried type of pasta that you can use to make very tasty dishes. It also only needs to cook for 7 minutes, easy and quick to prepare. How about a variant with spinach, tomato and Parmesan cheese or use a zucchini for example.

What do you need?

2 chicken fillets
1 ball of mozzarella
1 bag of fresh spinach
Italian spices
100 ml of cream
2 garlic cloves
pepper
salt
200 grams Orzo
oil for frying

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#spinach #orzo #recipe #cooking #mozzarella #stuffed #pasta #basil

Jeff Mauro's Greek Lemon Chicken and Orzo Casserole | The Kitchen | Food Network

Jeff translates the flavor of his favorite Greek chicken soup into a casserole with orzo that soaks up the bright lemony flavor and comes out extra creamy!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Greek Lemon Chicken and Orzo Casserole
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 55 min
Active: 10 min
Yield: 6 to 8 servings

Ingredients

Orzo:

3 cups chicken stock
3 tablespoons melted butter
2 teaspoons kosher salt
1 teaspoon cornstarch
2 sprigs fresh dill, chopped
2 lemons, zested and juiced
1 clove garlic, minced
2 cups orzo

Chicken:

2 teaspoons ground coriander
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 small to medium boneless, skinless chicken breasts
1 lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley

Directions

Preheat the oven to 375 degrees F.

For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.

For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.

Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.

Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

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Jeff Mauro's Greek Lemon Chicken and Orzo Casserole | The Kitchen | Food Network

Dieses Rezept von meiner Großmutter hat alle beeindruckt❗ Köstlichstes Abendessen mit Hähnchenbrust❗

Es ist so lecker, dass Sie es ein paar Tage am Stück kochen können und sich nicht langweilen, es zu essen.❗ Unglaubliches Rezept für saftige Hähnchenbrust, das Sie genießen werden! Es ist so lecker, dass meine Familie mich fast jeden Tag darum bittet, es zu kochen. Sie haben keine Ahnung, wie lecker es ist! So saftig und lecker! Nachdem Sie es einmal gekocht haben, werden Sie sich in das Rezept verlieben! So einfach zu machen, dass jeder es machen kann. Sie müssen keine Kochkenntnisse haben, um dieses unglaublich leckere Gericht zuzubereiten. Der unglaubliche Geschmack dieses Rezepts wird Ihre ganze Familie ansprechen. Versuchen Sie, dieses einfache und köstliche Gericht zuzubereiten, und lassen Sie es mich in einem Kommentar wissen: Wie schmeckt es Ihnen? Frieden und Liebe meine Freunde! Haben Sie einen köstlichen Tag!

Zutaten:
3 Hähnchenbrust
Mit Salz und schwarzem Pfeffer abschmecken
5 Knoblauchzehen
1 Zwiebel
170 ml (1/2 Tasse) Hühnerbrühe oder warmes Wasser
170 ml (1/2 Tasse) Schlagsahne
Handvoll Petersilie
Saft einer halben Zitrone
2 EL Butter
2 EL Olivenöl
1/2 TL Muskatnuss

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Creamy Chicken Orzo

This creamy chicken orzo is a cheesy, velvety one-pot dish that’s comfort food at its best. It has tender chicken and orzo smothered in a creamy Parmesan sauce and you can have it on the table in 30 minutes!

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