Pan seared chicken breasts, stuffed with goat cheese, walnuts, basil, and honey. Cooked together with orzo pasta and a special touch of salty miso, for a complete dinner made in just one skillet. The perfect summertime dinner that’s quick, easy, and healthy…ish.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 200 ºC.
In the meantime, wash the basil and thyme and shake dry. Pluck the leaves from the stems. Peel the garlic and cut into fine cubes. Peel and slice the shallots into rings. In a medium bowl, combine the goat cheese, basil, walnuts, thyme, salt and pepper.
Rinse chicken breast fillets with cold water, pat dry and cut side pockets. Season the chicken with salt and pepper. Fill the fillets with the cheese filling and close the opening with wooden skewers.
Heat the olive oil in a large skillet set over medium high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet on a plate and set aside. Be careful when flipping the chicken to keep the cheese inside.
To the same skillet, add the butter, shallots, garlic, and orzo. Cook until the garlic is fragrant, and the orzo toasted, about 2-3 minutes.
Add the chicken broth, baby spinach, and balsamic vinegar. Bring to a boil over high heat and stir. Slide the chicken, and any juices left on the plate, back into the skillet.
Transfer to the oven and roast for 10-15 minutes or until the chicken is cooked through.
Serve the chicken with orzo and garnish with some herbs and goat cheese
Preparing In The Kitchen
Preheat the oven to 200 ºC.
In the meantime, wash the basil and thyme and shake dry. Pluck the leaves from the stems. Peel the garlic and cut into fine cubes. Peel and slice the shallots into rings. In a medium bowl, combine the goat cheese, basil, walnuts, thyme, salt and pepper.
Rinse chicken breast fillets with cold water, pat dry and cut side pockets. Season the chicken with salt and pepper. Fill the fillets with the cheese filling and close the opening with wooden skewers.
Heat the olive oil in a large skillet set over medium high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet on a plate and set aside. Be careful when flipping the chicken to keep the cheese inside.
To the same skillet, add the butter, shallots, garlic, and orzo. Cook until the garlic is fragrant, and the orzo toasted, about 2-3 minutes.
Add the chicken broth, baby spinach, and balsamic vinegar. Bring to a boil over high heat and stir. Slide the chicken, and any juices left on the plate, back into the skillet.
Transfer to the oven and roast for 10-15 minutes or until the chicken is cooked through.
Serve the chicken with orzo and garnish with some herbs and goat cheese
