Mediterranean Atuffed Chicken with Orzo and Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 oz of Greek feta salad from Whole Foods (made from feta cheese, parsley, sundried tomatoes, olives, grape leaves, oil, vinegar, and a few other ingredients... I find mine near the cheese section. Entire container=8oz)2 boneless skinless chicken breasts, large1/4 cup Lawry's chicken marinade juice from one lemon2 red or orange bell peppers4 ears of corn8 oz orzo pasta1/4 cup Italian parsley, chopped (or 1 tbsp dried)1.5 tbsp olive oil2 tbsp italian dressing1 tbsp balsamic vinegarpinch of Saffron (optional)16 oz chicken stocksalt & pepper to taste (not included in nutrition info)
1) Marinate chicken breasts for 4 hours or overnight in Lawry's marinade + juice of one lemon (salt and pepper, if desired).
2) Preheat oven to 375 degrees.
3) Cut the breasts along the side to form deep pockets for stuffing. Stuff the chicken breasts with 2 oz each of the feta mixture.
4) In a large sauce pan, bring chicken stock to a boil. Add orzo, and saffron (if using). Cover, reduce heat. Let simmer 6-8 minutes, or until pasta has absorbed most of the liquid. Add chopped parsley and stir.
5) In a heavy skillet, sear the chicken in 2 tsp of olive oil (place them "big side down" to keep stuffing from spilling). Cover the pan. Let cook about 5 min, until golden brown (you are only searing one side of the chicken).
6) Fill a medium sized casserole dish with the orzo mixture. Place chicken breasts seared-side up over orzo. Drizzle balsamic vinegar over the chicken breasts. Cover with foil.
7) Using foil, create individual wrappings for corn in boat shapes which roll up tight at the top. Drizzle 1 tsp italian dressing and 1/2 tsp olive oil over each corn cob (salt and pepper if desired), close foil tightly.
8) Cut the de-stemmed, de-seeded red peppers into fourths and arrange skin-side up on a baking sheet (I line my baking sheet with foil for easy clean up). drizzle with 1 tbsp italian dressing.
9) Place the chicken, corn, and peppers into the oven (peppers on the top shelf, corn and chicken on the bottom). Bake for 30 minutes. Remove peppers. Remove chicken and keep covered & warm. Turn up the heat to broil. Cook the corn another 10-20 minutes, or until the bottom of the corn is caramelized to a nice golden brown color.
10) Arrange the corn and peppers over the chicken and orzo and enjoy....
Number of Servings: 4
2) Preheat oven to 375 degrees.
3) Cut the breasts along the side to form deep pockets for stuffing. Stuff the chicken breasts with 2 oz each of the feta mixture.
4) In a large sauce pan, bring chicken stock to a boil. Add orzo, and saffron (if using). Cover, reduce heat. Let simmer 6-8 minutes, or until pasta has absorbed most of the liquid. Add chopped parsley and stir.
5) In a heavy skillet, sear the chicken in 2 tsp of olive oil (place them "big side down" to keep stuffing from spilling). Cover the pan. Let cook about 5 min, until golden brown (you are only searing one side of the chicken).
6) Fill a medium sized casserole dish with the orzo mixture. Place chicken breasts seared-side up over orzo. Drizzle balsamic vinegar over the chicken breasts. Cover with foil.
7) Using foil, create individual wrappings for corn in boat shapes which roll up tight at the top. Drizzle 1 tsp italian dressing and 1/2 tsp olive oil over each corn cob (salt and pepper if desired), close foil tightly.
8) Cut the de-stemmed, de-seeded red peppers into fourths and arrange skin-side up on a baking sheet (I line my baking sheet with foil for easy clean up). drizzle with 1 tbsp italian dressing.
9) Place the chicken, corn, and peppers into the oven (peppers on the top shelf, corn and chicken on the bottom). Bake for 30 minutes. Remove peppers. Remove chicken and keep covered & warm. Turn up the heat to broil. Cook the corn another 10-20 minutes, or until the bottom of the corn is caramelized to a nice golden brown color.
10) Arrange the corn and peppers over the chicken and orzo and enjoy....
Number of Servings: 4
Nutritional Info Amount Per Serving
- Calories: 528.2
- Total Fat: 20.7 g
- Cholesterol: 71.6 mg
- Sodium: 485.0 mg
- Total Carbs: 66.3 g
- Dietary Fiber: 6.0 g
- Protein: 40.1 g
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