GREEK LEMON CHICKEN AND ORZO CASSEROLE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
- For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
- Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
- Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.
GARLIC CHICKEN WITH ORZO NOODLES
This is a simple recipe with a spicy kick for garlic lovers. It is my combination of a much loved linguine and clam sauce dish and a recent introduction to orzo pasta. I have several variations for this recipe. Add more red pepper for extra spice. Substitute the chicken for clams or shrimp. Substitute the spinach leaves for diced tomatoes. I've also added spices such as basil, rosemary and oregano bringing a distinct Italian flavor to the dish.
Provided by VBRAUER671
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 40.4 g, Cholesterol 38.1 mg, Fat 10.6 g, Fiber 2.9 g, Protein 22.3 g, SaturatedFat 2.1 g, Sodium 164.1 mg, Sugar 0.9 g
CHICKEN AND ORZO SKILLET
Here's a perfect one-skillet supper that's colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. -Kellie Mulleavy, Lambertville, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.
Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 384mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic exchanges
CHICKEN MANESTRA (ORZO)
Make and share this Chicken Manestra (Orzo) recipe from Food.com.
Provided by MirandaLee
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Saute Onion in Olive Oil.
- Brown chicken pieces.
- Add water and tomato paste, simmer chicken for 30 minutes.
- Add Orzo, stirring with a watchful eye until Orzo is tender.
Nutrition Facts : Calories 316.9, Fat 14.3, SaturatedFat 2, Sodium 209.4, Carbohydrate 41, Fiber 3.3, Sugar 6.4, Protein 7.1
CRISPY CHICKEN WITH LEMON ORZO
Steps:
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
- Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
- Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
- Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
GREEK CHICKEN AND ORZO - KOTA MANESTRA
Make and share this Greek Chicken and Orzo - Kota Manestra recipe from Food.com.
Provided by Pesto lover
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In large pot, saute onion in olive oil until translucent.
- Add chicken and brown on all sides.
- Add garlic and sauté 30 seconds.
- Add tomato paste, water, salt and pepper.
- Simmer 30 minutes, covered.
- Add orzo and stir regularly until orzo is tender.
- Serve sprinkled with parsley and lemon wedges on the side.
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EASY CHICKEN RECIPE WITH ORZO PASTA (GIOUVETSI KOTOPOULO)
From mygreekdish.com
4.9/5 (574)Estimated Reading Time 2 minsCategory MainTotal Time 30 mins
- To prepare this super easy chicken with orzo, heat a large frying pan over medium heat, pour in 2 tbsps olive oil and sauté the onions, until softened. Season the chicken pieces with salt and pepper and add in the pan; fry the chicken breasts until lightly colored.
- Remove the chicken pieces and the onions on a plate. In the same pan, add 2 tbsps olive oil and sauté the orzo pasta. Add the tomato paste and continue sautéing. Pour in the tinned tomatoes, the tomato juice and a cup of warm water. Return the chicken pieces and onions in the pan, add a pinch of sugar, a pinch of cinnamon and season well with salt and pepper. Turn the heat down to medium, place the lid on and cook for about 15 minutes, stirring occasionally, until the orzo pasta is cooked. (Halfway through cooking time, check out if all of the liquid has been absorbed and add 1 cup of hot water into the pan).
- Remove the pan from the stove, drizzle with olive oil and stir in the crumbled feta cheese. Let the chicken with orzo rest for 5 minutes and serve while still warm. Enjoy!
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