How To make Chicken Breasts Stuffed with Orzo
1/2 c Uncooked orzo or riso pasta
3/4 c Low-sodium chicken broth
- (or water) Salt; as desired 1 ts Freshly ground black pepper
1 tb Olive oil
1 sm Onion
- peeled & coarsely diced 2 tb Minced garlic
2 Anchovy fillets; chopped
1/4 c Tightly packed, fresh basil
1 Egg white
1 tb Dry bread crumbs
4 lg Chicken breast halves
- boned 1/3 c Marsala
1/4 c Balsamic or red wine vinegar
3 tb Olive oil
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.
How To make Chicken Breasts Stuffed with Orzo's Videos
Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken
Creamy Marry Me Chicken Recipe #onestopchop
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Ingredients
1 c. All purpose flour
1 cup chicken broth
11/2 cups heavy cream, more if you like extra sauce
1 cup freshly grated Parm
1/2 cup sun dried tomatoes
1 cup chopped kale
2 Tbsp minced garlic
Salt
Pepper
Garlic powder
Onion powder
Smoked paprika
Cayenne
Italian seasoning
Red pepper flakes
2 Tbsp avocado oil
3 Tbsp unsalted butter, divided
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Creamy Spinach Chicken Breast with Mozzarella and ORZO, I want to eat this every day!
We make this delicious Italian pasta Orzo regularly, for the whole family. It's healthy and nutritious. Orzo is a Mediterranean muse. We like to eat it in the fall and at least once a week we eat some kind of pasta because it is top shelf comfort food. The cream in the Orzo makes the dish extra tasty. We use spinach and mozzarella for extra flavor. Orzo is a dried type of pasta that you can use to make very tasty dishes. It also only needs to cook for 7 minutes, easy and quick to prepare. How about a variant with spinach, tomato and Parmesan cheese or use a zucchini for example.
What do you need?
2 chicken fillets
1 ball of mozzarella
1 bag of fresh spinach
Italian spices
100 ml of cream
2 garlic cloves
pepper
salt
200 grams Orzo
oil for frying
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#spinach #orzo #recipe #cooking #mozzarella #stuffed #pasta #basil
Spinach & Feta Stuffed Chicken: Quick & Easy Meal!
Buy a cast iron pan here:
This dish tastes like juicy chicken stuffed with spanakopita (Greek spinach pie) and is ready in under an hour. I love recipes like this one that is quick and easy, can be made ahead, and are good for a busy weeknight yet, elegant enough for a dinner party. What could be better?
This recipe is a great one for your Thanksgiving table. Maybe for a dinner for 2 or if you’re just not a fan of turkey. When I was recipe testing, I couldn’t decide between the tomato sauce or the lemon caper sauce so, I made both. They were both flavorful yet different. The tomato sauce added a hint of sweetness and the lemon caper sauce brightened everything up and added another layer of flavor. Both of the sauces are listed. Enjoy!
Print this recipe on my website:
Makes 5 chicken breasts:
5 chicken breasts, boneless skinless
Salt
Pepper
Cumin
Dried oregano
For the filling:
• 1-pound baby spinach leaves, roughly chopped
• ¼ cup olive oil
• 4-5 scallions, finely chopped
• 2-3 garlic cloves, grated
• Salt and pepper, to taste
• 6 ounces feta cheese
• 4 ounces ricotta cheese
• 2 tablespoons finely chopped mint
For the tomato sauce:
• 1 jar of your favorite marinara sauce
For Homemade Marinara Sauce:
• 1 small onion
• 2 garlic cloves, grated
• 28 ounces canned tomatoes, pureed
• ½ teaspoon sugar or honey
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Pinch of crushed red pepper flakes
For the Lemon-Caper Sauce:
• Pan drippings
• 2 tablespoons of butter
• 2 garlic cloves, grated
• 2-4 tablespoons fresh lemon juice
• 2-3 cups chicken broth
Preheat the oven to 475 °F, 250 °C.
Cut a pocket into each chicken breast. Season the chicken all around and inside the pocket with salt, pepper, a dusting of cumin, and oregano. Set aside in a baking tray.
Place the scallions with the olive oil in a pan over medium-high heat and cook until they soften. About 3 minutes.
Add the garlic and warm through about 30 seconds.
Add the spinach and cook until wilted and the liquid is mostly evaporated. About 8 minutes.
Place the feta in a large mixing bowl and mash it with a fork. Add the ricotta cheese and mix together. Season with some black pepper and add the mint along with the spinach mixture and mix well. Taste and adjust seasoning, if needed.
Stuff each breast with about a half cup of the filling.
To make your own homemade marinara sauce heat the olive oil with the onions over medium heat and cook until soft and golden. Add the garlic and warm through. Add all of the remaining ingredients and simmer for 10 minutes. Taste and adjust seasoning if needed.
Place the chicken in an ovenproof pan such as a cast-iron skillet and cook over medium-high heat for 5 minutes. Flip the chicken over and remove from the heat.
If you are making this dish with the tomato sauce, pour as much of the marinara sauce as desired into the pan. It should cover the chicken 1/3-1/2 of the way up from the bottom of the pan.
Bake in the preheated oven until the internal temperature of the chicken reaches 165 °F. Time depends on the thickness of the chicken cutlets. Thicker chicken takes about 18 minutes to bake.
Remove from the oven and allow to rest 5 minutes before serving.
If you are serving these with the lemon-caper sauce, just bake them in the oven without any sauce and as soon as they are ready, take them out of the oven, transfer the chicken to a plate and cover with foil.
Make the lemon caper sauce: Place the skillet that the chicken baked in over medium heat and add the butter. Once it melts add the garlic and immediately add the lemon juice. Pour the chicken broth into the skillet and bring to a boil. Add the capers and simmer for 3-5 minutes until the sauce reduces a bit. Pour the sauce over the chicken and serve.
To make this ahead:
Assemble and fill the chicken and place the tray in the refrigerator covered in plastic wrap. This can be done a day ahead.
Allow the chicken to come to room temperature before cooking. About 1-2 hours.
If you’re making a big batch (8-12, or more) you may skip the step of pan-frying one side of the chicken and just bake it in a large pan (or 2) until the internal temperature of the chicken reaches 165 °F.
Serve this with some toasted bread, pasta, or roasted vegetables. Enjoy!
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SPINACH AND 3 CHEESE STUFFED CHICKEN BREASTS WITH ORZO AND GARLIC PARMESAN BREAD TWISTS
Ordinarily, I'd have used ricotta for stuffing the rollatini...but today I did a cream cheese-based mixture instead...A nice switch-up from the usual ricotta filling
The orzo is so simple to make....but so delicious....and extra delicious over the wilted spinach with some of the lemon sauce spooned over the orzo when served.
The bread twists are a favorite thing around our house...
I love working with yeast for baking bread and making all sorts of dough...
But it's also really nice to have this yeast-less...no rise -time dough for the times when I want to whip up some bread twists...a few calzones etc...in a flash...without waiting for dough to rise.
BUON APPETITO!
Creamy Dijon Chicken
Crispy, golden chicken thighs in a smooth and creamy garlic Dijon sauce with crispy bacon pieces and spinach! SO EASY and deliciously low carb! FULL RECIPE HERE: