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October 2018

Chicken Recipes

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Fiesta Banana Cake

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Provencal Chicken Breasts with Rosemary Orzo Recipe

Provencal Chicken Breasts with Rosemary Orzo recipe and other chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Provencal Chicken Breasts with Rosemary Orzo recipe  PDF


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 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 mi ture 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.

Provencal Chicken Breasts with Rosemary Orzo recipe and other chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
163 people have voted
Last Reviewed on 2018-10-18



Thursday, Oct 18 2018 Download & Print Provencal Chicken Breasts with Rosemary Orzo recipe  PDF   Chicken recipes RSS   Thumsb up

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1 pk Lemon Jello 1 c Boiling water 8 oz Cream cheese 1/2 c Sugar 1 ts Vanilla 1 cn Milnot, whipped 3 1/2 c Graham cracker crumbs 2/3 c Oleo, melted Dissolve jello in boiling water. Chill until slightly thickened. Cream together cream cheese, sugar and vanilla. Add to jello and blend well. Fold in stiffly whipped Milnot. Mi graham cracker crumbs and melted oleo together. Put on bottom and sides of 9 12 inch pan (save 1/2 cup for top). Add filling and sprinkle the 1/2 cup crumbs on top. Chill overnight. Garnish with fruit if desired. Freezes beautifully. Pat Empson ...

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