Chicken with Tomatoes and Polenta
20 MIN
| 1 | pkg. PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breasts, Italian Style (1.5 lbs.)
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| 2 | tablespoons olive oil
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| 1 | tablespoon unsalted butter
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| 2 | teaspoons garlic, minced
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| 1/3 | cup dry white wine
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| 1/2 | lemon, juiced and zested
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| 2 | tablespoons parsley, chopped
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| Orzo:
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| 1 | cup orzo
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| 1/4 | cup extra virgin olive oil
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| 2 | cups roma tomatoes, diced
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| 8 | ounces fresh mozzarella, cubed
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| 3 | tablespoons basil, chopped
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| 1 | tablespoon white balsamic vinegar
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| Salt and pepper to taste
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| 1 | Heat a large non-stick skillet over medium-high heat and add the olive oil. Once the oil is hot, place the chicken breasts in the pan. After cooking for 2-3 minutes add the minced garlic to the pan. Cook an additional 2-3 minutes then flip the chicken over and add the white wine and lemon juice. |
| 2 | Reduce the heat to medium and simmer for about 5 minutes. When the chicken reaches an internal temperature of 170°F remove it from the pan and add the butter, parsley and lemon zest to the remaining sauce. Turn the heat to low and stir until the sauce becomes smooth. Remove from heat. |
| 3 | Cook orzo in salted boiling water for 8-10 minutes. Once the pasta is cooked, strain and transfer to a large bowl. Stir in remaining ingredients. |
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