Chicken And Orzo Frittata Food

CHICKEN AND ORZO FRITTATA

Steps:

• Preheat the oven to 300°F (150°C). Line a baking sheet with tin foil and arrange the tomato halves in a single layer. Drizzle with olive oil, salt and pepper and roast until shrunken and a deep red color, about 2-3 hours depending on their size. Gently squeeze out any remaining juices after cooking.
• Begin by cooking the orzo. Bring 3 quarts (12 cups) of water to a boil in a large pot. Once boiling, add 1 tablespoon salt. Add the orzo and stir. Cook until just al dente, about 5 minutes. Drain and run under cold water to stop the orzo from cooking.
• In a mixing bowl gently beat the eggs, milk and oregano together. Season with a little salt and pepper.
• In an 8-inch skillet that is oven safe heat the oil over medium heat.
• Pour the egg mixture into the skillet and top with the chicken, orzo and spinach. Stir gently to combine. Keeping a close eye on the heat to make sure it stays medium-low, cover the skillet.
• Continue to cook covered over medium-low until the frittata is cooked on the bottom and still a little loose on the top, about 15 minutes. Divide the slow roasted tomatoes, goat's cheese and extra oregano over top. Cover and continue to cook until the frittata edges pull away from the skillet and the center is just slightly loose, about 8 minutes more.
• Preheat the broiler to high with the rack in the middle of the oven. Transfer the skillet into the oven under the broiler. Broil until the frittata is puffed up, browned and fully cooked, 4-6 minutes.
• Remove the frittata from the oven carefully. Run a rubber spatula around the sides of the frittata to loosen it from the skillet. Carefully transfer to a platter or cutting board. Slice into wedges and serve hot, room temperature or cold.

CRISPY CHICKEN WITH LEMON ORZO

Steps:

• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
• Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
• Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
• Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

GARLIC CHICKEN WITH ORZO NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

CHICKEN AND ORZO SKILLET

Steps:

• Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

ORZO AND PASTA FRITTATA

Steps:

• Preheat the oven to 375 degrees F.
• Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• In a large bowl combine the eggs, ricotta, and creme fraiche and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.
• Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.