Name: Mozzarella Bruschetta Chicken with Parmesan Orzo & Balsamic Glaze
Prep time: 22 min
Cook time: 8 min
Total time: 30 min
Yield: 2 servings
Cuisine: italian
Ingredients: 12 oz Boneless Skinless Chicken Breast; 4 oz Fresh Mozzarella Cheese; 2 Tomato; ¼ bunch Fresh Basil; 2 cloves Garlic; ¾ cup Orzo Pasta; ¼ cup Parmesan Cheese (Shredded); 1 tbsp Balsamic Glaze; 1 tsp Italian Seasoning; 2 ½ tbsp Extra Virgin Olive Oil; 1 tsp Salt; ¼ tsp Black Pepper

Instructions

Bring a medium covered pot of water to a boil over high heat with half the salt.

Dice the tomatoes, mince the garlic, and toss the tomatoes in a medium bowl with half the garlic, some of the oil, and a pinch of salt.

Thinly slice the basil leaves and fold half of them into the tomatoes, keeping the rest for the top.

Slice the mozzarella into 4 rounds and set them on a clean plate.

Halve the chicken breasts horizontally into 4 thin cutlets on the board and season both sides with the Italian seasoning, more salt, and the pepper.

Heat more oil in a 12-inch skillet over medium-high heat for 2 minutes, then lay in the cutlets and sear undisturbed 3 to 4 minutes until golden and releasing easily.

Drop the orzo into the boiling water and cook until tender, 8 to 9 minutes.

Flip the chicken with tongs, top each cutlet with a mozzarella round, turn the heat to medium, and cover.

Cook 3 to 4 minutes until the cheese melts and the chicken is cooked through (165 F / 74 C), then turn off the heat.

Scoop out 0.25 cup of the pasta water, drain the orzo, and return the empty pot to medium heat with the last of the oil and the remaining garlic for 30 seconds.

Tip the orzo back in with the Parmesan, the remaining salt, and a splash of pasta water, and stir until glossy.

Spoon the orzo onto plates, add the chicken, pile on the bruschetta, drizzle with the balsamic glaze, and scatter over the remaining basil.