Such a tasty recipe, and easy preparation for a mid week meal. Decided to take this oldie but goodie and ratchet it up. Original recipe was another Betty Crocker win.
Combined it with a basic recipe from South Beach and this is a new winner.
Pesto Garlic Butter Orzo Chicken
December 28, 2021
Persons
2
Serving Size
1/2 peice of chicken
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Notes
Wonderful flavor and easy preperation.
Ingredients
- Garlic-Butter Orzo
- 1/2 cup uncooked orzo
- 1/2 cup chicken broth
- 1 tablespoons butter, melted
- 2 cloves garlic, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cups halved cherry tomatoes
- Chicken
- 1 Chicken breast pounded thin
- 1/2 tablespoon olive oil
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon pesto
- 1/2 cup shredded mozzarella cheese (4 oz)
- 1 tablespoons thinly sliced fresh basil leaves
Instructions
- Heat oven to 350°F.
- Spray 8X8-inch baking dish with cooking spray.
- Spread uncooked orzo evenly in baking dish.
- Add broth, melted butter, garlic, 1/8 teaspoon salt and the black pepper to orzo in baking dish; stir.
- Spread tomatoes evenly over mixture.
- In small bowl, mix oil, Italian seasoning, 1/8 teaspoon salt and the red pepper flakes. Brush chicken with mixture; turn to coat.
- Place chicken evenly over tomatoes; cover with foil.
- Bake 40 minutes or until juice of chicken is clear when center of thickest part is cut, and chicken and mixture are both heated to at least 165°F in center. (rotate at 20 if you like)
- Remove foil, and spread pesto on the chicken, sprinkle with mozzarella cheese;
- Bake uncovered 5 to 7 minutes or until cheese is melted. Top with basil.
