Mediterranean Stuffed Chicken Breasts with Lemon Orzo

Name: Mediterranean Stuffed Chicken Breasts with Lemon Orzo
Cook time: 60 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 2 large chicken breast; 0 salt to taste; 0 black pepper to taste; 0.5 cup sun-dried tomatoes chopped; 0.5 cup feta cheese crumbled; 0.25 cup black olives sliced; 0.25 cup basil chopped; 1 tablespoon olive oil; 2 cups chicken broth; 1 cup orzo pasta; 1 tablespoon olive oil; 1 lemon lemon juice; 1 lemon lemon zest; 0.25 cup parsley chopped; 0 salt to taste; 0 black pepper to taste; 0 parsley optional, for garnish; 0 lemon wedges optional, for garnish

A delightful mix of Mediterranean flavors and textures, featuring stuffed chicken breasts filled with savory ingredients, complemented by a bright, zesty lemon orzo. Perfect for a flavorful weeknight dinner or a special occasion!

Cook time: 60 minutes

Servings: 4

Ingredients

2 large chicken breast
0 salt to taste
0 black pepper to taste
0.5 cup sun-dried tomatoes chopped
0.5 cup feta cheese crumbled
0.25 cup black olives sliced
0.25 cup basil chopped
1 tablespoon olive oil
2 cups chicken broth
1 cup orzo pasta
1 tablespoon olive oil
1 lemon lemon juice
1 lemon lemon zest
0.25 cup parsley chopped
0 salt to taste
0 black pepper to taste
0 parsley optional, for garnish
0 lemon wedges optional, for garnish

Instructions

Preheat your oven to 375°F (190°C).
Place the chicken breasts on a cutting board. Use a sharp knife to carefully create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through. Season the inside and outside of the chicken breasts with salt and pepper.
Stuff each chicken breast with sun-dried tomatoes, crumbled feta cheese, sliced olives, and chopped basil. Press the opening closed and secure with toothpicks or kitchen twine.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
In a medium saucepan, bring the chicken broth to a boil. Stir in the orzo pasta and reduce the heat to a simmer. Cook for 8-10 minutes, or until the orzo is tender and the liquid is mostly absorbed. Drain any excess liquid if necessary.
Stir in olive oil, lemon juice, lemon zest, and chopped parsley. Season with salt and pepper to taste.
Spoon the lemon orzo onto plates or a serving platter. Slice the Mediterranean stuffed chicken breasts and arrange them on top of or alongside the orzo. Garnish with extra parsley or lemon wedges if desired. Enjoy!