Lemon Dill Chicken Patties With Orzo Recipes

CHICKEN, LEMON, AND DILL WITH ORZO

Steps:

• Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.

SKILLET CHICKEN WITH ORZO, DILL AND FETA

Steps:

• Cut one of the lemons into wedges and set aside. Juice the remaining lemon and combine with 3 tablespoons olive oil, garlic, salt and pepper, in a large resealable plastic bag or in a bowl, along with the chicken pieces. Seal and shake the bag (or stir in the bowl) to coat. Set aside for 30 minutes, or refrigerate up to overnight.
• Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden all over, turning when the chicken releases easily from the pan, about 12 minutes total. Transfer chicken to a plate and set aside.
• Add the onion to the pan and stir to coat with the remaining fat. Decrease heat to medium and cook until soft, about 4 minutes. Stir in the orzo and the broth or water. Cook until the liquid is partly absorbed, stirring occasionally, about 5 minutes. Top with the chicken legs and cover with a lid or foil. Continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 15 to 20 minutes more, depending on the size of your drumsticks or thighs. Remove from the heat and scatter the cucumber, feta and dill over the top. Serve from the skillet with lemon wedges and olives.

LEMON CHICKEN WITH ORZO

Steps:

• In a shallow bowl, mix flour and garlic powder. Cut chicken into 1-1/2-in. pieces; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess., In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean., In same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges.

CHICKEN, LEMON AND DILL WITH ORZO

Steps:

• Preheat oven to 400 degrees.
• In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil.
• In a greased 3-quart baking dish (for example, 9" x 13"), combine chicken, orzo, feta, dill, lemon zest, and juice.
• Pour broth mixture over orzo and stir once to incorporate.
• Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.

LEMON-DILL CHICKEN PATTIES WITH ORZO

Steps:

• Cook orzo in lightly salted water as package directs.
• Drain; return to pot.
• Add remaining orzo ingredients; toss to mix.
• Cover to keep warm.
• While orzo cooks, mix Patties ingredients except chicken.
• Add chicken; mix well.
• Form into sixteen 1/2-inch thick patties.
• Heat oil in large nonstick skillet.
• Add patties; cook over medium heat, turning once, about 5 minutes, until opaque in center.
• Serve with orzo.
• Serves 4.

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.

LEMON ORZO CHICKEN

Steps:

• Heat the oil in a pan and fry the leeks for 5 mins over a medium-high heat, adding a splash of boiling water from the kettle halfway through to steam them slightly. Add the orzo, asparagus and stock, and cook for 10 mins over a high heat, stirring continuously.
• Stir through the crème fraîche, lemon zest, juice, chicken, peas and most of the chives. Season and keep on the heat for 3-4 mins to warm through the chicken, adding a splash of water to loosen if needed. Divide between bowls and top with the remaining chives.

LEMON DILL BAKED ORZO WITH GRUYèRE

Steps:

• Preheat oven to 400°F. Butter a 2-quart gratin dish or other shallow baking dish and sprinkle with 2 teaspoons zest.
• In a heavy saucepan cook shallot and celery in butter and oil over moderate heat, stirring, until celery is softened. Add flour and cook mixture, stirring, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Add remaining 1 teaspoon zest and salt and pepper to taste and simmer sauce, whisking, until thickened, about 3 minutes.
• In a kettle of salted boiling water cook orzo until just al dente, about 6 minutes, and drain well. In a large bowl stir together orzo, sauce, dill, and Gruyère and transfer to prepared dish.
• Bake orzo in middle of oven 30 minutes, or until bubbling and slightly crusty.