Chicken Bruschetta Orzo
This dinner twist on the traditional appetizer includes breaded chicken, bursting cherry tomatoes and a splash of white wine.
Servings: 6 bowls
Calories: 350kcal
Cost: $30
Equipment
- 1 dutch oven (if no dutch oven, use a large pot for the orzo and a skillet for meat and veggies)
- 1 sharp knife
Ingredients
- 1 lb chicken breast
- ½ cup Panko bread crumbs
- 1 egg beaten
- ½ a large yellow onion diced
- 1 cup cherry tomatoes
- 1 large mozzarella ball sliced
- 1 cup orzo pasta
- ⅓ cup dry white wine like sauvignon blanc or pinot grigio
- 5 sprigs fresh rosemary chopped
- ¼ cup basil torn
- olive oil
- salt
- balsamic glaze for serving
Instructions
- Add a tablespoon of olive oil to the Dutch oven and heat over medium high heat. Once warm, add the onions and tomatoes. Cook them until the onions have browned and the tomatoes are starting to pop, about 5-6 minutes (stir occasionally). Remove from the heat and transfer the onions and tomatoes to a bowl.½ a large yellow onion, olive oil, 1 cup cherry tomatoes
- Place the the beaten egg and breadcrumbs in two separate bowls. Butterfly your chicken breasts (slice it sideways) so that the chicken isn't too thick. Then, cut the breasts into quarters. Dredge each piece of chicken through the eggs and then in the bread crumbs.½ cup Panko bread crumbs, 1 egg, 1 lb chicken breast
- Add another tablespoon of oil to the Dutch oven and heat over medium high heat. Place the chicken in the Dutch oven and fry for 5 minutes, or until the bottom side is browned. Flip and fry for an additional 5 minutes. Remove the chicken from the Dutch oven.olive oil
- Add the orzo to the Dutch oven and toast it over medium heat for 2-3 minutes, or until lightly browned. Add the white wine and bring the heat to high, stirring occasionally until the wine has reduced by a third, about 1 minute.⅓ cup dry white wine, 1 cup orzo pasta
- Add 2 cups of water to the orzo and bring it to a boil. Cook until orzo is soft and the water is absorbed. Then add 2 more cups of water to the pot and repeat the process. During the second add, throw in the onions and tomatoes so that they melt into the orzo. If the orzo isn't al dente yet by the time the water boils down, add 1 more cup of water and boil down again.
- Turn down the heat and add the chicken back to the pot. Sprinkle with rosemary, basil and add slices of mozzarella while it's still warm. Drizzle with balsamic glaze. Serve!5 sprigs fresh rosemary, balsamic glaze, ¼ cup basil, 1 large mozzarella ball