Chicken Breasts Stuffed with Orzo

Name: Chicken Breasts Stuffed with Orzo
Total time: P1H20M
Yield: 4
Cuisine: Fusion
Ingredients: pasta; chicken broth, low salt; salt; black pepper; olive oil; onions; garlic; anchovy fillets; basil; egg whites; bread crumbs; chicken breasts; marsala wine; balsamic vinegar; olive oil

Yield

4 servings

Prep

40 min

Cook

40 min

Ready

80 min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
½	cup	pasta uncooked orzo or riso	*
¾	cup	chicken broth, low salt or water
1	x	salt as desired	*
1	teaspoon	black pepper freshly ground
1	tablespoon	olive oil
1	small	onions peeled, coarsely diced
2	tablespoons	garlic minced
2	each	anchovy fillets chopped	*
¼	cup	basil fresh, tightly packed	*
1	each	egg whites	*
1	tablespoon	bread crumbs
2	large	chicken breasts halved, boneless	*
⅓	cup	marsala wine	*
¼	cup	balsamic vinegar or red wine vinegar
3	tablespoons	olive oil

Ingredients

Amount	Measure	Ingredient	Features
118	ml	pasta uncooked orzo or riso	*
177	ml	chicken broth, low salt or water
1	x	salt as desired	*
5	ml	black pepper freshly ground
15	ml	olive oil
1	small	onions peeled, coarsely diced
3E+1	ml	garlic minced
2	each	anchovy fillets chopped	*
59	ml	basil fresh, tightly packed	*
1	each	egg whites	*
15	ml	bread crumbs
2	large	chicken breasts halved, boneless	*
79	ml	marsala wine	*
59	ml	balsamic vinegar or red wine vinegar
45	ml	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 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.