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
Directions
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.
Servings: 4 servings
Chicken Breasts Stuffed With Orzo Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Italian; Poultry
The History of Recipes
We are able to track the history of meal recipes far back into antiquity, at least as far back as the early Egyptians, and maybe even further. Interesting though that is, sadly, these ancient cook books were just very basic pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts are some clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote some scripts detailing recipes cooked by wealthy Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient cooks were skilled in the use of a good variety of herbs and spices, including some familiar names for example basil, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought back many spices and herbs from Arab cuisine, including spices such as rosemary and coriander. These new foods and tastes caused an explosion in recipe publications, some of which are now in private libraries. By the time we get to the 1900s, cook books are in great demand, mostly due to higher levels of literacy, leisure time and disposable income. The arrival of television gave us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Chicken Breasts Stuffed With Orzo recipe.
