Recipe - Chicken Messina (Scaturo)

2 Whole boneless skinless
chicken breasts, cut in
11/2" pcs
1 teaspoon Salt; divided
One half teaspoon Freshly ground pepper;
divided
2 tablespoon Flour
2 tablespoon Olive oil
1 Clove garlic; minced
2 cup Chicken broth; or stock
divided
4 qt Boiling water
1 cup Orzo
2 tablespoon Butter
3 tablespoon Minced parsley
One fourth cup Balsamic vinegar
1 tablespoon Capers; drained
6 tablespoon Crumbled feta cheese
One half Bosc pear; cored and cut or sliced up

Sprinkle chicken with One half teaspoon of the salt and One fourth teaspoon of the
pepper; dust chicken with flour. In large frypan, place oil over
mediumhigh heat. Add chicken and saute about 3 minutes per side, or until
browned and forktender. Remove chicken from frypan and discard oil. To
frypan, 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 One fourth 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 (rice shaped pasta) on serving platter, top with chicken
mixture, sprinkle with feta cheese and garnish with pear slices.

[42.8% CFF] Per Serving: 378 cals, 17.8 g fat.

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

Published by Ann Burger food editor The Post and Courier
(http://www.charleston.net/entertain/food.html) on 16, April, 1997 and PATh
posted to McRecipe same day.

Recipe by: David Scaturo, Columbia, SC

Posted to recipeludigest Volume 01 Number 188 by Terry Pogue
tpogue@idsonline.com on Nov 1, 1997