DON’T CALL ME CHICKEN !!
DON’T CALL ME CHICKEN ~~ ( but you can call me Roly-Poly ! )
I had defrosted some chicken breasts in the morning, and then when it came time to cook them for supper ~~ Mr. Lazy came callin’!! I just didn’t feel like breading and frying them as I usually do. So, I figured I’d just stuff ’em with the ingredients that I would have used for the breading — and whaddya know? These were a hit at our house! Hope you’ll try them and love them too!! Can’t have too much love, I always say.
1 lb. chicken breasts, boneless & skinless
1 cup bread crumbs ( I make my own but you can use plain or flavored store-bought)
1/2 cup grated Italian cheese
1/4 – 1/2 cup fresh parsley, minced
3 garlic cloves, finely diced or minced
salt & pepper to taste
oil, for sauteeing
1 quart chicken stock
1/2 lb. Orzo pasta
1 can (15 oz. ) diced tomatoes
1. Slice each breast into thirds, lengthwise ( or, you can pound it thin )
2. Season each breast with a light sprinkle of salt and pepper.
3. Mix together the bread crumbs, grated cheese, parsley, garlic, and a little salt & pepper
4. Using a regular tablespoon put about 2 TBSP. of bread crumb mixture on each breast and press down with the back of the tablespoon so the mixture will adhere to the chicken breast well.
5. Now just roll up and secure with 1 or 2 toothpicks.
6. Heat the oil in a medium frying pan or saute pan and brown the chicken on both sides. Remove from pan and keep covered on a plate.
7. Slowly add about 1/2 quart of the chicken stock to the pan, on medium heat, to deglaze the pan. Add the diced tomatoes and bring to a boil. Let the liquid continue to boil slowly, return the chicken to the pan to finish cooking and add the Orzo at the same time. Continue to simmer until Orzo is cooked through ( about 10 minutes ) with the pan covered. Check and add additional 1/2 quart of stock, if needed.
8. Check seasoning and add more salt or pepper if necessary. Serve with a green salad.
9. Pat your roly-poly belly in delight!!!