Sunday Supper: Artichoke and Sun-Dried Tomato Stuffed Chicken w/ Spinach & Pine Nut Orzo

Last night we had a terrific Sunday Supper of stuffed chicken and orzo. I forgot to take photos, but I will still post the recipes for anyone who may be interested.

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast
Recipe courtesy Guy Fieri

Ingredients

• 3 tablespoons olive oil, divided
• 1/2 cup chopped red onion
• 3/4 cup chopped marinated artichoke hearts
• 1/2 cup chopped marinated sun-dried tomatoes
• 1/2 teaspoon salt
• 1/2 teaspoon fresh cracked black pepper
• 2 tablespoons minced garlic
• 3/4 cup white wine, divided
• 3 tablespoons butter, divided
• 1/4 cup grated Parmesan
• 1/2 tablespoon finely chopped Italian parsley leaves
• 4 boneless, skinless chicken breasts

Directions
In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.

Remove from the heat and allow to cool before stuffing the chicken breast.

Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.

Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and
stuffing.

Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.

Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.

Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

Orzo with Spinach, Grape Tomatoes & Pine Nuts
my adaptation from a a few recipes; Serves about 6

Ingredients

• 3 tablespoons olive oil
• 1 package frozen, organic spinach; partially or fully defrosted
• Salt and freshly ground black pepper
• 1/4 cup pine nuts
• 3 cloves garlic, finely chopped
• 1/2 package grape tomatoes, cut into halves
• 1 lb of dried orzo pasta
• 26 oz container of chicken stock (substitute vegetable stock if vegetarian)

Directions
Heat a large covered skillet over medium high heat. Add 2 tablespoons of the olive oil and when it is hot, add the partially defrosted spinach and break apart as it heats. Stir in a pinch each of salt and pepper. Transfer the spinach to a strainer set over a bowl and drain. When cool enough to handle, press down on the spinach to extract as much liquid as possible and reserve the juice for later

In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma. Add in the cooked spinach and remove from the heat.

In a large saucepan, bring the chicken stock to a boil. Cook the orzo, stirring occasionally to prevent sticking, for about 9 minutes or until tender. Once most of the stock is absorbed and orzo is tender stir in the spinach mixture, then stir in the uncooked grape tomato halves. Lastly, add remaining spinach juice to taste.

These two recipes were delicious together and the orzo reheated nicely tonight for dinner :-)