Chicken Messina (Scaturo)

Recipe Ingredients

2		Boneless skinless chicken breasts - cut in 1-1/2" pcs
1 teaspoon	5ml	Salt - divided
1/2 teaspoon	2.5ml	Freshly ground pepper - divided
2 tablespoons	30ml	Flour
2 tablespoons	30ml	Olive oil
1		Garlic - minced
2 cups	474ml	Chicken broth - or stock divided
4		Boiling water
1 cup	237ml	Orzo
2 tablespoons	30ml	Butter
3 tablespoons	45ml	Minced parsley
1/4 cup	59ml	Balsamic vinegar
1 tablespoon	15ml	Capers - drained
6 tablespoons	90ml	Crumbled feta cheese
1/2		Bosc pear - cored and sliced

Recipe Instructions

Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; dust chicken with flour. In large fry pan, place oil over medium-high heat. Add chicken and saute about 3 minutes per side, or until browned and fork-tender. Remove chicken from fry pan and discard oil. To fry pan, add garlic and saute 10 seconds. Add 1 cup of the chicken stock and boil 1 minute, stirring to scrape 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 fry pan 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 (rice shaped pasta) on serving platter, top with chicken mixture, sprinkle with feta cheese and garnish with pear slices.

"Also-Ran" in the Hilton Head Island, SC Hyatt Regency, 42nd National Chicken Cooking Contest, April 4, 1997

Source:
David Scaturo, Columbia, SC

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