Chicken Messina

Ingredients

  • 1 cup uncooked Original Orzo
  • 2 tablespoons butter
  • 3 tablespoons minced parsley
  • 2 boneless, skinless chicken breasts cut into 1 1/2 inch pieces
  • 1 teaspoon salt divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 cups chicken stock, divided
  • 4 quarts boiling water
  • 1/4 cup balsamic vinegar
  • 1 tablespoon capers, drained
  • 6 tablespoons crumbled feta cheese
  • 1/2 Bosc pear, cored and sliced

Preparation

  • Prepare orzo according to package directions. Stir in butter and parsley. Keep warm
  • Sprinkle chicken with ½ teaspoon of the salt and ¼ teaspoon of the pepper; dust chicken with flour.
  • In large frying pan, heat oil over medium-high heat.
  • Add chicken and sauté about 5 minutes or until browned.
  • Add garlic and sauté 10 seconds. Add 1 cup of the chicken stock and boil 1 minute, stirring to scrap up brown bits. Reduce heat and simmer 10 minutes
  • Add remaining ½ teaspoon salt and ¼ teaspoon pepper. Increase heat to high and add remaining cup of chicken stock, vinegar, and capers.
  • Cook about 8 minutes, stirring until consistency is syrupy.
  • Place orzo on serving platter, top with chicken mixture, sprinkle with feta cheese and garnish with pear slices.