Grape-Stuffed Chicken with Lemon Orzo
INGREDIENTS
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4 skinless, boneless chicken breast halves (6 to 7 ounces each)
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1/2 cup freshly grated Parmigiano-Reggiano or Parmesan cheese
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1/2 cup dark purple and/or red seedless grapes, quartered
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1/4 cup finely chopped toasted pecans
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2 tablespoons butter, softened
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2 tablespoons thinly sliced green onion
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1/2 teaspoon dried rosemary, crushed
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1/4 teaspoon ground cardamom
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1/4 teaspoon lemon-pepper seasoning
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Sea or kosher salt
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Freshly ground black pepper
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2 tablespoons olive oil
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1 cup dried orzo
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1 teaspoon finely shredded lemon peel
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1 tablespoon lemon juice
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1/4 cup snipped fresh Italian (flat-leaf) parsley
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Lemon wedges (optional)
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