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Cheesy Bruschetta Chicken with Garlic Butter & Kale Orzo

Cheesy seared chicken topped with marinated heirloom tomato brushetta and served with tender garlic butter & kale orzo 
Difficulty: Easy
Time: 35-40 min

We’re taking our liberties with this twist on bruschetta, but we think you won’t mind! Typically an Italian antipasto, or starter, in Italy, bruschetta is toasted bread topped with a variety of delicious things. In our full-meal version, we ask chicken to stand in as the base and give it a gooey layer of cheese before topping it with a celebration of summer tomatoes and basil. Combined with fresh kale and garlicky orzo pasta, you’ve got a hearty dish on the table in no time.

Ingredients
Balsamic vinegar
Orzo
Garlic
Kale
Cherry tomatoes
Basil
Mozzarella cheese
Chicken breast
Butter
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Cooking terms for this recipe

Chiffonade To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.
Sear To cook the surface of meat very quickly with intense heat.
Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking.  It was derived from the brining process.

What you need

Medium sauté pan

Medium mixing bowl

Medium pot

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Preheat oven to 350ºF. Bring 6 cups water, with a pinch of salt, to a boil in a medium pot. Wash and dry all produce. Cut cherry tomatoes into quarters. Chiffonade basil leaves. Remove kale leaves from tough stem; discard stem and cut into ½” pieces. Mince or grate garlic. Remove chicken breasts from package; rinse and pat dry.

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Step 2: COOK ORZO

Add orzo to boiling water; cook at a rolling boil for 10-12 min until pasta is al dente. Drain well and set aside. While pasta is cooking, begin searing the chicken (Step #3).

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Step 3: MAKE BRUSHETTA

Place cherry tomatoes, balsamic vinegar, basil, half garlic, 2 Tbsp. oil and a pinch of salt and pepper in a medium mixing bowl. Mix until incorporated and set aside to marinate flavors.

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Step 4: COOK CHICKEN

Heat 1 tsp. oil in a medium sauté pan over medium heat. Season chicken with a pinch of salt and pepper. Add to sauté pan and sear over medium heat 3-4 min per side until golden brown. Top each chicken breast with half of the mozzarella. Transfer to oven and bake 5-8 min until melted and fully cooked. Remove from oven. While chicken is baking, finish the orzo (Step #5). USDA recommends cooking chicken to an internal temperature 165ºF.

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Step 5: FINISH ORZO

Melt butter in previously used pot over medium heat. Add remaining garlic and sauté 1-2 min until softened. Add orzo, kale, and a pinch of salt and pepper and cook 3-4 min until kale is lightly wilted and flavors have incorporated.

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Step 6: PLATE YOUR DISH

Divide garlic butter orzo between two plates. Place one chicken breast on each plate and top with bruschetta. Enjoy!