Very nice! I used grilled thighs and less olives, the taste was outstanding. Like something from a nice restaurant. Didn't do the orzo suggested in the book, did the zucchini/ mushroom orzo, and it worked great. Double the sauce, it is so yummy!
Keep on the rotation.
This is one of my favorite recipes. When I prepare this meal, my husband thinks we're eating out at a fancy restrurant. This meal is easy to prepare, the orzo is delicious with the spring mix lettuce and pine nuts. I also cook my chicken in olive oil. I skip the olives because no one eats them and I don't add rosemary because I don't keep it on hand. Other than that, this recipe is quick and easy for a weekday meal and my family loves it!
This recipe is so good! I used olive oil to brown my chicken instead of the spray in the pan. The original recipe pairs it with orzo, but I skipped it and fixed steamed green beans. Be sure and add the balsamic and the Kalamata olives. Will fix this again soon.
This is our family's absolute favorite. We have it every couple of weeks. I serve it stacked just like in the picture on the Orzo with spring greens and rosemary and it looks just like the picture. I feel like a professional chef when I prepare this it is so beautiful to look at as well as having everything that we like best.
I have just tried a recipe that starts by browning the chicken in the frying pan and then puts it in the oven at 450 for 10-15 minutes. I may try that next time just because it frees up the pan for the sauce and some of the chicken breasts I have been able to get are kind of large and harder to cook in a frying pan. I think my husband through out my copy of the recipe thinking it was just a magazine (it was getting pretty ragged from frequent use) and I have just got this link from cooking light because I begged them to help me find it again -- I love it so much. I also just bought the larger book that it appears in
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