Orzowithchickenandasiago Recipes

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CRISPY CHICKEN WITH LEMON ORZO



Crispy Chicken with Lemon Orzo image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

2/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin-on (about 8 ounces each)
1/4 cup canola oil
9 tablespoons good European-style unsalted butter, such as Plugrá, divided
2 tablespoons minced fresh parsley
Lemon Orzo with Feta, recipe follows
1 lemon, cut into 8 wedges
Preheat the oven to 450 degrees F.
Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

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.

ORZO WITH CHICKEN AND ASIAGO



Orzo With Chicken and Asiago image

Make and share this Orzo With Chicken and Asiago recipe from Food.com.

Provided by ellie3763

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup water
1 (16 ounce) can reduced-sodium fat-free chicken broth
12 ounces chicken breasts, cut into bite-size pieces
1 1/4 cups uncooked orzo pasta
1 cup frozen green pea, thawed
1/2 cup grated asiago cheese
1/4 teaspoon salt
1/4 teaspoon dried basil or 1/4 teaspoon dried oregano
1/8 teaspoon black pepper

Steps:

  • Combine water and broth in a Dutch oven; bring to a boil.
  • Add chicken and pasta; bring to a boil.
  • Reduce heat; simmer 12 minutes, stirring occasionally.
  • Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, and pepper.
  • Top each serving with 1 tablespoon cheese.

ORZO WITH SPINACH AND ASIAGO CHEESE



Orzo with Spinach and Asiago Cheese image

Make and share this Orzo with Spinach and Asiago Cheese recipe from Food.com.

Provided by ilenek

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup orzo pasta
2 teaspoons olive oil
1 small onion, chopped
1 small celery rib, chopped
1 clove garlic, minced
1 cup spinach leaves, cleaned,packed,and chopped
1/4 cup reduced-sodium chicken broth
1/2 tablespoon red wine vinegar
1/4 cup asiago cheese, grated
fresh ground pepper

Steps:

  • Cook the orzo according to package directions.
  • Meanwhile, heat a nonstick saucepan.
  • Add the olive oil, then add the onion, celery, and garlic.
  • Saute until softened, 3 to 4 minutes.
  • Stir in the spinach, half the broth, and the vinegar; cook, stirring frequently, until the liquid evaporates, 2 to 3 minutes longer.
  • Stir in the orzo, cheese, the remaining broth, and the pepper.

Nutrition Facts : Calories 149.9, Fat 2.9, SaturatedFat 0.4, Sodium 16.1, Carbohydrate 26.1, Fiber 1.5, Sugar 1.4, Protein 4.9

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