chicken breasts stuffed with orzo

How To Make chicken breasts stuffed with orzo

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