Chicken Breasts Stuffed with Orzo
Chicken breasts stuffed with an orzo, anchovy, basil, and garlic filling, wrapped in their own skin and baked in Marsala and balsamic. A refined Italian dinner for adventurous home cooks.
YIELD
4 servingsPREP
40 minCOOK
40 minREADY
80 minThis is not your average stuffed chicken breast, and that’s exactly the point.
The filling is a savory mix of orzo pasta cooked in broth, blended with sauteed onions, garlic, anchovies, and fresh basil into something deeply umami and completely addictive.
Each breast gets pounded flat, loaded with the filling, wrapped back up in its own skin, and baked in a bath of Marsala wine and balsamic vinegar.
The pan juices reduce into a glossy, sweet-tart sauce that gets whisked with olive oil and poured over the top.
It takes some effort, but this is the kind of dish you make when you want to impress.
Chef Tips
- Don’t be scared of the anchovies. They melt completely into the onion mixture and add a salty depth without any fishiness.
- Chill the filling before stuffing so it holds together inside the chicken. Warm filling slides around and makes rolling difficult.
- Remove the skin in one careful piece. It acts as the wrapper that holds everything together during baking.
- Reduce the pan sauce aggressively. You want it thick enough to coat the chicken, not pool on the plate.
Ingredients
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 purée 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 ⅜ inch thickness.
Gently flatten the tenderloins. Lay the breasts down on what was their skin side and place about ⅓ 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 350℉ (180℃). 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.
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