"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Chicken, Orzo, Tomatoes and Feta Recipe

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This recipe for Chicken, Orzo, Tomatoes and Feta, by , is from The Kosciak/Swidergal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Matt Swidergal Family
Added: Sunday, December 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups grape tomatoes quartered
12 kalamata olives, coarsely chopped
2 tbsp red wine vinger
2 tsp olive oil
1/4 cup snipped parsley
1tsp dried basil
vegatable oil spray
14 oz fat free chicken broth
1 cup dried orzo
1/2 tsp dried basil
2 oz feta cheese 2 tbsp sun- dried tomatoes drained 1 lb boneless skinless chicken breast

Directions:
Directions:
For tomato mixture: In a medium bowl gently toss tomatoes, olives, parsley, vinger, olive oil, and basil. Set aside. Heat a 12" nonstick skillet over medium-high heat. Remove from heat and spray with vegatable oil. Cook the chicken with the smooth side down until browned. Remove the chicken. Put broth and orzo in the same skillet. Increase the heat to high. Bring to a boil, scraping browned bits from the skillet. Place the chicken browned side up on the orzo. Sprinkle with 1/2 tsp basil. Reduce the heat and simmer, cover for 12 minutes or until the chicken is no longer pink in the center and the orzo is thicken slightly. Spoon tomato mixture over chicken, sprinkle with feta cover and let heat for 1- 2 minutes.

Number Of Servings:
Number Of Servings:
4

 

 

 

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