Recipe: Chicken Messina

CHICKEN MESSINA

2 whole boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 tablespoons flour
2 tablespoons olive oil
1 clove garlic, minced
2 cups chicken stock, divided
4 quarts boiling water
1 cup orzo
2 tablespoons butter
3 tablespoons minced parsley
1/4 cup balsamic vinegar
1 tablespoon capers, drained
6 tablespoons crumbled feta cheese
1/2 Bosc pear, cored and sliced

Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; dust chicken with flour. In large frypan, place oil over medium-high heat. Add chicken and saut about 3 minutes per side or until browned and fork tender. Remove chicken from frypan and discard oil. To frypan, add garlic and saut 10 seconds. Add 1 cup of the chicken stock and boil 1 minute, stirring to scrap up brown bits. Return chicken to pan, cover, lower heat and simmer 10 minutes. In large saucepan, place water and orzo; cook until al dente, about 9 minutes. Drain, add butter and parsley and toss. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove cover from frypan containing chicken, increase heat to high and add remaining cup of chicken stock, vinegar and capers. Cook about 8 minutes, stirring, until consistency is syrupy. Place orzo on serving platter, top with chicken mixture, sprinkle with feta cheese and garnish with pear slices.

Makes 4 servings.
Source: National Chicken Council