1/2 cup uncooked orzo or riso pasta
3/4 cup low-sodium chicken broth (or water, )
1 salt, as desired
1 tsp freshly ground black pepper
1 tbsp olive oil
1 small onion peeled & coarsely diced
2 tbsp minced garlic
2 anchovy fillets, chopped
1/4 cup tightly packed, fresh basil
1 egg white
1 tbsp dry bread crumbs
4 large chicken breast halves boned
1/3 cup marsala
1/4 cup balsamic or red wine vinegar
3 tbsp olive oil
A Recipe for
Chicken Breasts Stuffed With Orzo
An empty belly is the best cook. |
| Estonian Proverb |
Herb Tip |
Food Tip |
This Recipe for Chicken Breasts Stuffed With Orzo is one of thousands in the Recipes-to-go Ethnic Cookbook.
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
If you enjoy this Chicken Breasts Stuffed With Orzo Recipe - you should enjoy the recipe collections you can find on the websites below:
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Food Tip |
This is a recipe for Chicken Breasts Stuffed With Orzo from the recipe cookbook of Recipes-to-go (Ethnic)
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
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.
Serves: 4
Chicken Breasts Stuffed With Orzo Recipe brought to you by Recipes To-Go