Chicken with Goat Cheese Vinaigrette & Creamy Parmesan Orzo

This dinner was so fabulous! I never made orzo before and also found this great chicken recipe in Real Simple magazine. Orzo is really easy to make and this recipe tastes wonderful. So many flavors in these recipes. It was a party in my mouth. HA! I recommend doubling the vinaigrette dressing. It is so good! The chicken did not call for any marinade. I did marinate it in Tastefully Simple's Balsamic and Basel dipping oil. It did add extra flavor. I served it with focaccia bread and steamed broccoli topped with Parmesan cheese. Tony normally adds BBQ and hot sauce to every thing. I think it takes away from the spices I add to meals. This meal he did not have to and enjoyed every bite. 

Creamy Parmesan Orzo

Ingredients:

1 tablespoon butter

1 cup orzo

1 1/4 cups fat-free, less-sodium chicken broth

1 1/4 cups water

1/4 cup (1 ounce) grated fresh Parmesan cheese

2 tablespoons chopped fresh basil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 teaspoons pine nuts, toasted

 

Preparation:

Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.



Orzo



Chicken With Goat Cheese Vinaigrette

 

Ingredients:

1/3 cup plus 1 tablespoon olive oil

1/4 cup chopped fresh flat-leaf parsley

1/4 teaspoon crushed red pepper

2 ounces goat cheese, crumbled (1⁄2 cup)

4 6-ounce boneless, skinless chicken breasts, split horizontally

kosher salt and black pepper

Directions:

In a small bowl, combine ⅓ cup of the olive oil, the parsley, and crushed red pepper; fold in the goat cheese.

Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. In a large skillet, heat the remaining tablespoon of oil over medium-high heat. Working in batches, cook the chicken until cooked through, 2 to 3 minutes per side. Serve with the orzo and goat cheese vinaigrette.



Chicken marinated in the Balsamic and Basel dipping oil



The final products! YUMMY