There’s something magical that happens when orzo — or any pasta, for that matter — is simmered in broth versus water. The flavor, you guys!!! This orzo, cooked in chicken broth until just plump, is stirred into a caramelized leek and garlic combo and finished with a basil pesto. A perfect foundation for an otherwise simple chicken breast recipe, you’ll blow away your dinner guests without much extra effort! The brightness of the basil screams summer, too. Bon Appetit!
2 chicken breasts
1 cup Panko bread crumbs
Salt and pepper
1 egg
3 tablespoons olive oil
1 leek, washed and chopped
1 cup dry orzo
2 cloves garlic, minced
1 tablespoon salted butter
3 cups chicken broth
1/2 cup basil pesto, divided
Fresh basil, to garnish
1. Pound chicken until super thin! Season with salt and pepper, then dip in egg wash (whisked egg + 1 tablespoon water), then in panko bread crumbs.
2. Heat 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 and cooked through, about 5 minutes per side. Set aside.
3. In the same large skillet, add butter and leeks over medium heat. Stir and cook leeks for 5 minutes, until translucent (but not browned). Add garlic and orzo, stirring with a wooden spoon for 1-2 minutes, until toasted.
4. Add chicken broth, turn up heat to high, and bring the broth to a boil. Continue stirring and cooking until orzo is al dente and broth is absorbed, about 8 minutes. Turn heat down to low. Stir in basil pesto. Slide the crispy chicken back into the skillet. Drizzle remaining pesto atop the chicken and garnish with fresh basil.
