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Baked Chicken with Mediterranean Orzo
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Baked Chicken with Mediterranean Orzo
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Baked Chicken with Mediterranean Orzo
Created By: Chef Dale MacKay
Ingredients
| Orzo | ||
| 1 | cup orzo | |
| 1¼ | cup of water | |
| 1¾ | teaspoon KNORR Concentrated Chicken Bouillon | |
| 1 | teaspoon garlic, finely minced | |
| 2 | tablespoon sun-dried tomatoes, chopped | |
| ¼ | cup marinated artichoke hearts, sliced | |
| 1½ | tablespoon capers | |
| 1 | tablespoon caper juice | |
| 2 | tablespoon lemon juice | |
| Chicken | ||
| 2 | CO-OP Boneless Skinless Chicken Breasts | |
| ½ | tablespoon olive oil | |
| 1 | teaspoon McCORMICK Gourmet Smoked Paprika | |
| Garnish | ||
| 1 | tablespoon basil | |
| 1 | tablespoon parsley | |
| 2 | tablespoon olive oil | |
Directions
Serves 2
Prep Time: 10 mins
Cook Time: 20 mins
- Preheat oven to 375°F. Place all orzo ingredients into a 9” x 9” casserole dish and mix with a spoon.
- Cut chicken breast in half, lengthwise and toss in a bowl with oil and paprika. Place chicken cut side down onto orzo mix.
- Bake, uncovered for 18–22 minutes. Let stand for a few minutes, then fluff up the orzo with a spoon. Toss basil and parsley with olive oil and garnish.
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