Recipe of the Week 03/23/2008:

Chick Portobello with Spinach and Orzo

This is one of my favorite things to order when I’m in restaurants. Just recently, I was able to create my own recipe that satisfied my taste for it.

 

Ingredients

 

· 1 boneless chicken breasts (8oz) If
you’re cooking someone with a healthy
appetite, go ahead an prepare two.

· 1/4 Cup Dale’s Seasoning (may
substitute chicken stock, salt, pepper,
and olive oil if you are not partial to
the flavor of Dale’s)

· 1 Portobello mushroom cap, sliced

· 1/4 cup  (or two large slices) of
smoked mozzarella cheese

· 2 tbsp olive oil

· 2 tbsp chopped garlic

· 2 cups orzo

· 3 cups fresh spinach

 

Directions

 

1. Marinate the chicken breasts in Dale’s Seasoning. If you are not a Dale’s fan, use another savory (not sweet or acidic) marinade. Do not marinate for more than two hours, definitely not overnight, the chicken may be over seasoned.

2. Drizzle 1tbsp oil into a hot skillet (you can also grill the chicken if you like).

3. Cut chicken breast in half, and place skin-side down in the skillet. Score the chicken and cook half way. Turn breasts and cook on the other side.

4. Turn heat in skillet down to low. Arrange sliced portabellas in the skillet and place breast on top to heat the mushrooms.

5. In another hot skillet, place oil, garlic, peppers, salt and pepper.

6. Sauté for one minute.

7. Add orzo and chicken stock.

8. Sauté 1 more minute, stir to prevent sticking.

9. Add spinach and toss until it begins to wilt.

10. Turn the breasts over carefully with mushrooms now on top.

11. Place smoked cheese slices over mushrooms. Add in 1/4 cup of chicken stock and cover for 2 minutes.

12. Place spinach and orzo onto a plate. (don’t leave any in the pan, it will not keep properly)

13. Slide cooked breast onto a plate with the spinach orzo and drizzle with a little sauce.