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chicken breasts stuffed with orzo

Ingredients For chicken breasts stuffed with orzo

  • 1/3 c
    orzo pasta
  • 1/4 c
    balsamic vinegar
  • 1/3 c
    marsala
  • 4 lg
    chicken breasts, boneless halves
  • 1 Tbsp
    dry bread crumbs
  • 1
    egg white
  • 1/4 c
    basil, fresh, tightly packed
  • 2
    anchovy filets, chopped
  • 2 Tbsp
    minced garlic clove
  • 1 sm
    onion, coarsely chopped
  • 1 Tbsp
    olive oil
  • 1 tsp
    pepper
  • salt to taste
  • 3/4 c
    chicken broth, low salt
  • 3 Tbsp
    olive oil

How To Make chicken breasts stuffed with orzo

  • 1
    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.
  • 2
    Remove from heat and transfer contents of the pot to a work bowl.
  • 3
    Add salt and pepper.
  • 4
    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.
  • 5
    Scrape the mixture into a food processor, add basil and puree until coarsely ground.
  • 6
    Add onion mixture to the pasta in the mixing bowl and add egg white and bread crumbs.
  • 7
    Mix well.
  • 8
    Chill in the refrigerator.
  • 9
    Pull the tenderloins off the meat side of each breast and set aside.
  • 10
    Remove the skin in 1 piece and set aside.
  • 11
    Place breasts between layers of plastic wrap or wax paper and flatten to a 3/8-inch thickness.
  • 12
    Gently flatten the tenderloins.
  • 13
    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.
  • 14
    Gather up the edges around the stuffing as best you can.
  • 15
    Lay a tenderloin on the opening and wrap each bundle with the skin.
  • 16
    Preheat oven to 350.
  • 17
    Place the bundles in a baking dish just large enough to hold them comfortably.
  • 18
    Pour in marsala and vinegar, cover and place in oven for 20 minutes.
  • 19
    Arrange the chicken on a platter and pour the cooking juices into a saucepan.
  • 20
    Place saucepan over high heat and boil until reduced by half.
  • 21
    Remove from the heat, pour the sauce into a mixing bowl and vigorously whisk in 3 tablespoons olive oil.
  • 22
    Pour the sauce over the chicken and serve immediately.

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