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Minnow in Hampton Roads on 2.15.2012
One word – YUMMY! Made it for Valentine’s dinner and it was a big success.
Lemon Chicken With Orzo
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Description
Bistro your life!
Ingredients
- 1 Tablespoon Lemon Zest
- ¼ cups Lemon Juice
- 2 Tablespoons Extra Virgin Olive Oil, Divided
- 2 cloves Garlic, Minced
- 2 whole Boneless, Skinless Breast Halves, Cut In Half
- 2 teaspoons Fresh Oregano
- 1 teaspoon Fresh Thyme Leaves
- 1 whole Small Shallot, Sliced
- ¼ cups Pitted Black Olives, Sliced
- 4 slices Lemon
- 2 pinches Coarse Salt And Freshly Ground Pepper
- 1 cup Orzo
- ¼ cups Freshly Grated Parmesan Cheese
- ½ teaspoons Garlic Salt
- 6 whole Basil Leaves Torn
Preparation
Preheat oven to 400ºF.
Combine the lemon zest, juice, oil, garlic and chicken in a small baggie. Seal and swish all around, coating the chicken. Marinate at room temperature for about 15 minutes.
Lightly coat a baking dish with cooking spray, and arrange the chicken (and marinade!) in the dish. Sprinkle the herbs over the chicken, along with the shallots, olives and lemon slices. Sprinkle with salt and pepper. Bake chicken for 20 minutes.
Take out of the oven, switch the oven to broil, and put the chicken back in for 3 minutes, until the lemon slices start to brown and the chicken cooks through.
In the meantime, cook the orzo until al dente. Drain and add the remaining oil, cheese, garlic salt and basil.
Serve chicken over a bed of orzo and disappear into your plate.
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