| Chicken Messina (Scaturo)
2 Whole boneless skinless chicken breast
1 teaspoon of salt, divided
1/2 teaspoon of freshly ground pepper
2 tablespoons of flour
2 tablespoons of Olive oil
1 Clove garlic, minced
2 cups of chicken broth or stock
4 quarts of boiling water
1 cup of Orzo
2 tablespoons of butter
3 tablespoons of minced parsley
1/4 cup of Balsamic vinegar
1 tablespoon of capers, drained
6 tablespoons of crumbled feta cheese
1/2 Bosc pear, cored and sliced |
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Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; dust chicken with flour. In large fry pan, place oil over medium-high heat. Add chicken and sauté about 3 minutes per side, or until browned and fork-tender. Remove chicken from fry pan and discard oil. To fry pan, add garlic and sauté 10 seconds. Add 1 cup of the chicken stock and boil 1 minute, stirring to scrape up brown bits. Return chicken to pan, cover, lower heat and simmer 10 minutes. In large saucepan, place water and orzo; cook until al dente, about 9 minutes. Drain, add butter and parsley, and toss. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove cover from fry pan containing chicken, increase heat to high and add remaining cup of chicken stock, vinegar and capers. Cook about 8 minutes, stirring, until consistency is syrupy. Place orzo (rice shaped pasta) on serving platter, top with chicken mixture, sprinkle with feta cheese and garnish with pear slices. Serving Size: 4 [42.8% CFF] Per Serving: 378 cals, 17.8 g fat. "Also-Ran" in the Hilton Head Island, SC Hyatt Regency, 42nd National Chicken Cooking Contest, April 4, 1997 Published by Ann Burger food editor The Post and Courier (http://www.charleston.net/entertain/food.html) on 16, April, 1997 and PATh posted to McRecipe same day. Recipe by: David Scaturo, Columbia, SC Posted to recipelu-digest Volume 01 Number 188 by Terry Pogue <tpogue@idsonline.com> on Nov 1, 1997
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