Provencal chicken breasts with rosemary orzo
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Provencal chicken breasts with rosemary orzo
  Chicken    Rosemary    Poultry  
Last updated 6/12/2012 1:19:09 AM. Recipe ID 50367. Report a problem with this recipe.
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      Title: Provencal chicken breasts with rosemary orzo
 Categories: Cyberealm, Kooknet, Poultry
      Yield: 6 Servings
 
      3    Whole boneless chicken
           .breasts with skin (about
           2 1/2 pounds, halved
      2 tb Olive oil
    1/2 c  Dry white wine
      2 lg Garlic cloves, minced
      4    Leeks, white part, halved
           .lengthwise, sliced 1/4 in.
           .thick crosswise, washed
           .well, and drained
      2 c  Chicken broth
      1 cn 28-32 oz whole tomatoes,
           .drained and chopped
      1 ts Freshly grated orange zest
      1 c  Drained nicoise or kalamata
           .olives

MMMMM-----------------------ROSEMARY ORZO----------------------------
      1 lb Orzo (rice-shaped pasta)
      3 tb Olive oil
      1 tb Finely chopped rosemary
 
  Pat chicken dry with paper towels and season with salt and pepper. In
  a large heavy flameproof casserole heat oil over moderately high heat
  until hot but not smoking and brown chicken in 2 batches,
  transferring with tongs as browned to a large plate. Add wine to
  casserole and boil, scraping up browned bits until almost evaporated.
  Add garlic, leeks, broth, tomatoes, zest and chicken with any juices
  accumulated on plate and simmer, covered, turning chicken once, until
  chicken is cooked through, about 15 minutes. Transfer chicken to a
  platter. Add olives to tomato mixture and boil sauce until thickened
  slightly. Season sauce with salt and pepper and serve with chicken
  and rosemary orzo. For the Orzo: Bring a 6 quart saucepan of salted
  water to a boil and cook orzo until tender, about 10 minutes. Drain
  orzo well, and in a large bowl toss with oil, rosemary, and salt and
  pepper.
 




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Recipe ID 50367 (Apr 03, 2005)

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