This elegant yet approachable dish features boneless chicken breasts butterflied and stuffed with a savory mixture of cooked orzo, fresh basil, garlic, and a hint of umami from anchovy fillets. The stuffing is bound with egg white and bread crumbs, then wrapped in the chicken skin to keep it moist during baking. After roasting, the chicken is bathed in a reduced Marsala and balsamic vinegar sauce that is emulsified with olive oil for a silky, restaurant-quality finish. It’s perfect for date night dinners or special family gatherings where you want to impress without spending hours in the kitchen. The combination of tender poultry, pasta, and rich sauce makes every bite satisfying and memorable.
Chicken Breasts Stuffed With Orzo
Description
This elegant yet approachable dish features boneless chicken breasts butterflied and stuffed with a savory mixture of cooked orzo, fresh basil, garlic, and a hint of umami from anchovy fillets. The stuffing is bound with egg white and bread crumbs, then wrapped in the chicken skin to keep it moist during baking. After roasting, the chicken is bathed in a reduced Marsala and balsamic vinegar sauce that is emulsified with olive oil for a silky, restaurant-quality finish. It&# 226;ÂÂs perfect for date night dinners or special family gatherings where you want to impress without spending hours in the kitchen. The combination of tender poultry, pasta, and rich sauce makes every bite satisfying and memorable.Ingredients
Directions
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In a small pot, combine orzo and chicken broth. Cover, place over medium-high heat, and bring to a boil.
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Cook for 5 minutes, or until the pasta is barely soft.
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Remove from heat and transfer the contents to a mixing bowl.
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Season the warm orzo with salt and freshly ground black pepper to taste.
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Meanwhile, heat olive oil in a medium skillet over medium heat.
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Add diced onion, minced garlic, and chopped anchovy fillets.
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Cook, stirring occasionally, until the onions are softened, about 8 to 10 minutes.
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Transfer the onion mixture to a food processor and add fresh basil. Pulse until coarsely ground.
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Add the onion-basil mixture, egg white, and dry bread crumbs to the orzo bowl. Mix well to combine.
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Refrigerate the stuffing mixture until needed.
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Remove the tenderloins from the meat side of each chicken breast and set aside.
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Carefully remove the skin from each breast in one piece and set aside.
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Place each chicken breast between layers of plastic wrap or wax paper and pound to a uniform 3/8-inch thickness.
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Gently flatten the reserved tenderloins as well.
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Lay the chicken breasts skin-side down on a clean surface.
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Place about 1/3 cup of the stuffing mixture onto each breast, leaving a 1-inch border around the edges.
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Gather the edges of the chicken around the stuffing to create a bundle.
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Lay a flattened tenderloin over the opening to help seal it.
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Wrap each chicken bundle tightly with the reserved skin to secure the stuffing.
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Preheat the oven to 350ðF (175ðC).
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Place the chicken bundles in a baking dish just large enough to hold them comfortably.
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Pour Marsala wine and balsamic vinegar into the dish, cover, and bake for 20 minutes.
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Transfer the chicken to a serving platter and pour the cooking juices from the dish into a saucepan.
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Place the saucepan over high heat and boil the liquid until it is reduced by half.
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Remove the saucepan from heat.
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Pour the reduced sauce into a bowl and vigorously whisk in 3 tablespoons of olive oil until emulsified.
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Pour the glossy sauce over the chicken and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 146.8kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 1.5g8%
- Cholesterol 40.1mg14%
- Sodium 37.2mg2%
- Total Carbohydrate 7.5g3%
- Dietary Fiber 0.5g2%
- Sugars 0.1g
- Protein 13.7g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
