Creamy Orzo with Grilled Chicken and Marinated Grape Tomatoes

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Adapted from Cuisine at Home

Serves 4

For the tomatoes:

  • 2 Tablespoons white wine vinegar
  • 1 TBSP. olive oil
  • 2 teaspoons minced shallots
  • ½ tsp. Dijon mustard
  • 2 cups halved grape tomatoes
  • Kosher salt and fresh ground pepper to taste
  • 2 Tablespoons thinly sliced basil

Whisk together white vinegar, olive oil, shallots and Dijon. Toss with tomatoes and season with salt and pepper. Add basil just before serving.

For the Orzo:

  • 1 ¼ cups dry Orzo cooked as directed
  • Melt 1 Tablespoon unsalted butter
  • ½ cup heavy cream
  • ½ cup whole milk.

Melt butter in large sauté pan over medium heat. Whisk in cream and milk and cook until thickened. About 3 minutes. Add orzo and heat thoroughly. Season with salt and pepper again.

4 boneless chicken cutlets. Season with salt, pepper and dried Italian seasoning on both sides.

1-2 TBSP. olive oil

Heat oil and add chicken, sear on both sides about 3-4 minutes.

Place creamy orzo on plate, top with chicken cutlet and tomatoes.

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at www.mysuncoast.com