Chicken Messina With Orzo Recipes

Steps:

• Sprinkle chicken with 1/2 tsp salt (optional) and 1/4 tsp pepper, dust chicken with flour.
• Heat oil over medium high heat. Saute chicken about 3 minutes per side or until browned.
• Add garlic and saute about 30 seconds.
• Add 1 cup of chicken broth and boil 1 minute, stirring to scrape up brown bits.
• Lower heat and simmer for 10 minutes.
• Cook orzo in water according to package directions, until al dente.
• Drain, add butter, parsley, and the remaining salt (optional) and pepper and toss.
• In skillet with chicken, increase heat to high and add the remaining cup of chicken stock, vinegar, and capers. Cook about 8 minutes, stirring, until consistency is syrupy.
• Top orzo with chicken mixture and sprinkle with feta.

Steps:

• 1. Cook orzo pasta according to package directions. Drain and transfer to a large bowl.
• 2. Fold in chicken, sundried tomatoes, olives, basil, lemon juice, olive oil and Parmesan cheese.
• 3. Season to taste with salt and ground black pepper.

Steps:

• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
• Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
• Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
• Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

Steps:

• Saute Onion in Olive Oil.
• Brown chicken pieces.
• Add water and tomato paste, simmer chicken for 30 minutes.
• Add Orzo, stirring with a watchful eye until Orzo is tender.

Steps:

• Bring water to boil in covered pot, according to orzo package..
• Chop whole onion by pulsing in food processor. Heat oil in a nonstick skillet and saute onion.
• With food processor running, put garlic through feed tube and mince. Add to onion.
• Wash, trim and seed pepper and cut into large chunks. Chop in food processor. Add to onion.
• Wash, dry and cut up chicken into bite-size chunks. Add to pan and brown evenly.
• Cook orzo, following package directions, about 10 minutes.
• Wash, trim and quarter tomatoes. Chop coarsely by pulsing in food processor. Add to skillet with cumin and brandy. Reduce heat and cook until mixture is soft and well blended. If it becomes too dry, add a few tablespoons of water. Season with salt, if desired.
• When orzo is cooked, drain and served topped with chicken-tomato sauce.

Steps:

• Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

Steps:

• Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
• Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover and simmer about 8 minutes or until most of the liquid is absorbed.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 10 minutes, turning once, until brown. Remove chicken from skillet; keep warm.
• In same skillet, mix garlic, pasta, broth and water. Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until most of liquid is absorbed.
• Stir in remaining ingredients except cheese and olives. Add chicken. Heat to boiling. Reduce heat; cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender and chicken is no longer pink in center. Sprinkle with feta cheese and olives.

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during the last 30 minutes of cooking.

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.