This recipe was first prepared for me by my daughter and I thought it was just delicious and a wonderful weeknight dinner that takes about 30 minutes to cook. If you can’t find the Calabrian chili, you could always substitute crushed red pepper for heat. Serve with a lovely salad!

Serves 4

Ingredients:

  • 4 chicken breasts
  • 4 slices fresh mozzarella cheese
  • 1½ tbsp butter
  • 3 tbsp olive oil
  • 2 pints san cherry tomatoes
  • Kosher salt and pepper
  • 6-8 large cloves of minced garlic minced
  • 1 tbsp crushed jarred Calabrian chili pepper (substituted crushed red pepper 2-3 teaspoons)
  • 2 cups chicken broth
  • 1 cup orzo
  • 4 pieces of prosciutto roughly torn
  • 1 bunch fresh basil3 tbsp of basil pesto sauce
  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter

for basil sauce:

  • 1 bunch basil
  • 2 tablespoons olive oil

Directions:

for basil sauce:

Finely chop basil and stir in the olive oil and set aside for serving.

for chicken:

Preheat oven to 400. Using a sharp knife, slice a the chicken lengthwise to create a pocket halfway down the breast. Season with kosher salt and pepper. Using a Dutch oven or heavy bottomed skillet that is oven proof, heat about a tablespoon of oil in the pan to medium high. Place the seasoned chicken in the pan and sear the chicken for about 2- 3 minutes a side until brown and golden.

Remove chicken and lower temperature to medium and add tomatoes and an additional tablespoon of olive oil. Season with a bit of salt and pepper and cook for a few minutes, tossing occasionally until the tomatoes begin to burst and get tender, gently use the back of a wooden spoon and burst the tomatoes. Next add the butter, garlic and Calabrian chili pepper and mix well for about 2 minutes.

While tomatoes are cooking, place the mozzarella slices in the pockets of the chicken.

Add the orzo, and mix to coat raising the temperature to medium high, then add chicken stock and bring the liquid to a boil. Turn off heat. Nestle the stuffed chicken breasts in the pan on their sides, and place the prosciutto slices on top of the chicken breasts.

Place the entire pan onto the middle rack of the oven without a cover and let cook for 20 minutes or until the chicken is cooked through and liquid has been absorbed.

Remove from oven and drizzle with prepared basil sauce. Serve immediately.