I took a favorite recipe and modified it to my preference. It’s reminiscent of bruschetta and the best part is the entire dish cooks in one casserole dish for less mess!
Ingredients
- cooking spray
- 1 cup uncooked orzo pasta
- 1 cup chicken broth
- 4 tablespoons butter, melted, divided
- 4 cloves garlic, minced
- ¾ teaspoon salt, divided
- ¼ teaspoon ground black pepper
- 2 cups halved cherry tomatoes
- 1 pound skinless, boneless chicken breast halves
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 1 cup shredded mozzarella cheese
- ¼ cup fresh basil pesto
- ¼ cup balsamic glaze
- 2 tablespoons thinly sliced fresh basil or basil chiffonade
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
Step 2
Spread orzo evenly in the prepared baking dish. Add broth, 2 tablespoons melted butter, garlic, 1/2 teaspoon salt, and pepper; stir to combine. Spread tomatoes evenly over top.
Step 3
Place chicken breasts on a cutting board and trim any visible fat. Drizzle remaining 2 tablespoon melted butter over chicken, then sprinkle with Italian seasoning, remaining 1/4 teaspoon salt, and red pepper flakes. Place chicken over the tomatoes and cover the baking dish with foil.
Step 4
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 5
Remove foil and sprinkle chicken with mozzarella cheese. Bake until cheese is melted, 5 to 7 minutes longer.
Step 6
Drizzle pesto and balsamic glaze over each serving and garnish with basil.
Cook’s Note:
I use mini heirloom tomatoes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 606 | |
% Daily Value * | |
Total Fat27g | 35% |
Saturated Fat13g | 66% |
Cholesterol120mg | 40% |
Sodium1167mg | 51% |
Total Carbohydrate48g | 18% |
Dietary Fiber3g | 12% |
Total Sugars5g | |
Protein42g | |
Vitamin C14mg | 71% |
Calcium379mg | 29% |
Iron4mg | 19% |
Potassium580mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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