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
Easy Marry Me Chicken Recipe! Worlds Best | MUST TRY!
This is seriously one of the best chicken dishes I have ever cooked in my entire life!
If you have not tried marry me chicken yet you must try it!! I can not stop gushing about how easy and delicious it is
ONE PAN CREAMY CHICKEN AND ORZO
This One Pan Creamy Chicken & Orzo is super easy to make and my kids just love it! Tender chicken breasts is served on a bed of creamy orzo that’s been cooked with chicken broth, cream and a little Parmesan cheese. And it’s soo delicious!!
Creamy Chicken and Orzo
Ingredients
2 chicken breasts (if using boneless skinless chicken thighs see notes below)
Garlic powder
Onion power
1/2 onion, diced
3 garlic cloves, minced
1 3/4 cups dry orzo pasta
3 1/2 cups chicken broth
1 cup heavy cream
1/2 cup Parmesan cheese
Optional - lemon wedges
Directions
Slice chicken breast in half lengthwise. Place parchment paper or saran wrap over the top and pound evenly. Season both sides well with garlic powder, onion powder, salt, and pepper.
Heat oil in the pan over medium high heat and cook chicken until cooked through, about 3-4 minutes per side. Remove, set aside and wipe pan clean.
Add more oil to the pan and sauté onions and garlic for 3 minutes over medium heat.
Stir in dry orzo and cook for 1 minute.
Stir in chicken broth and heavy cream.
Season with salt and pepper, and bring to a boil. Lower heat to medium low cover and cook for 12 minutes or until orzo is tender.
Remove from heat and stir in parmesan cheese and season with salt and pepper to taste.
Place chicken over the orzo and sprinkle with lemon juice if desired.
Note
Substituting boneless, skinless chicken thighs
Season 1 1/2 lbs chicken thighs with garlic powder, onion powder, salt and pepper. Sear chicken about 3-4 minutes per side (does not need to be cooked through at this point) Remove, set aside and wipe pan clean.
Cook orzo, according to the above instructions - after bringing to a boil, place chicken thighs over orzo, lower heat to medium low, cover and cook for 12 minutes until orzo is tender.
Remove from heat and remove chicken. Stir in parmesan cheese and season with salt and pepper. Return chicken back to the pan and squeeze lemon juice over the top if desired.
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ONE PAN CHICKEN AND ORZO
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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
Spinach orzo pasta recipe with stuffed chicken breast
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What do you need to make this recipe?
Chicken fillets
Spinach
Mozzarella
Italian spices
Bacon
Cream
Orzo
Olive oil
Salt and pepper
#recipe
#orzo
#chickendinner
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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03:43 Season the chicken breasts
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