| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Sami | Poultry | 4 | Servings |
INGREDIENTS
| 2 | Whole boneless skinless chicken breasts, cut in 1-1/2" pcs | |
| 1 | ts | Salt; divided |
| 1/2 | ts | Freshly ground pepper; divided |
| 2 | tb | Flour |
| 2 | tb | Olive oil |
| 1 | Clove garlic; minced | |
| 2 | c | Chicken broth; or stock divided |
| 4 | qt | Boiling water |
| 1 | c | Orzo |
| 2 | tb | Butter |
| 3 | tb | Minced parsley |
| 1/4 | c | Balsamic vinegar |
| 1 | tb | Capers; drained |
| 6 | tb | Crumbled feta cheese |
| 1/2 | Bosc pear; cored and sliced |
INSTRUCTIONS
Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; dust chicken with flour. In large frypan, place oil over medium-high heat. Add chicken and saute about 3 minutes per side, or until browned and fork-tender. Remove chicken from frypan and discard oil. To frypan, add garlic and saute 10 seconds. Add 1 cup of the chicken stock and boil 1 minute, stirring to scrape up brown bits. Return chicken to pan, cover, lower heat and simmer 10 minutes. In large saucepan, place water and orzo; cook until al dente, about 9 minutes. Drain, add butter and parsley, and toss. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove cover from frypan containing chicken, increase heat to high and add remaining cup of chicken stock, vinegar and capers. Cook about 8 minutes, stirring, until consistency is syrupy. Place orzo (rice shaped pasta) on serving platter, top with chicken mixture, sprinkle with feta cheese and garnish with pear slices. [42.8% CFF] Per Serving: 378 cals, 17.8 g fat. "Also-Ran" in the Hilton Head Island, SC Hyatt Regency, 42nd National Chicken Cooking Contest, April 4, 1997 Published by Ann Burger food editor The Post and Courier (http://www.charleston.net/entertain/food.html) on 16, April, 1997 and PATh posted to McRecipe same day. Recipe by: David Scaturo, Columbia, SC Posted to recipelu-digest Volume 01 Number 188 by Terry Pogue <[email protected]> on Nov 1, 1997
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