INGREDIENTS
5 chicken breasts seasoned with salt and pepper
½ cup shredded low moisture mozzarella
1½ tbsp butter
3 tbsp olive oil
2 pints grape tomatoes
½ tsp salt
¼ tsp pepper
2 large cloves of garlic minced or grated.
1 tbsp crushed jarred Calabrian chili pepper
2 cups chicken broth
1 cup orzo
3 pieces of prosciutto cut in ½
3 top of basil pesto sauce optional
30 Minute Chicken Dinner
Prep Time
Cook Time
Passive Time Servings
INSTRUCTIONS
-Preheat oven to 400F
-Use a sharp knife to create a pocket in each of the chicken breast.
-Fill the pocket with 2 tbsp of mozzarella
-Add 1½ tbsp of butter and 2 tbsp of olive oil to a 11 inch skillet. Raise temperature to medium-high heat. Once the butter begins to foam, add the chicken seam side down. Cook for about 2 minutes on each side or until golden brown.
-Remove chicken, lower temperature to medium and add tomatoes + remaining 1 tbsp of olive oil. Cook for 3 minutes, then use the back of a spatula to burst the tomatoes.
-Add the garlic and the Calabrian chili pepper. Mix well and cook for 2 more minutes.
-Add chicken stock and raise the temperature to medium-high heat.
Once the liquid is boiling, add the orzo and cook for 2 more minutes (stir occasionally to make sure the orzo does not stick) then turn off the heat.
-Add back the chicken seam side up. Top each piece of chicken with ½ a piece of prosciutto.
-Place the entire pan onto the middle rack of the oven and let cook for 20 minutes or until the chicken has an internal temp of 165F.
-Top with basil pesto and serve warm.