Mediterranean Chicken Orzo
From the Kitchen of Beth Vincent
1 can (2.25 oz) kalamata olives sliced
1/3 cup oil packed sundried tomatoes, plus 1 tablespoon of the oil
1 TBS balsamic vinegar
1 tsp dried basil
1lb chicken (sliced like tenders)
1 can chicken broth (14oz)
1 cup dried orzo
2 oz (1/2 cup) crumbled feta cheese
In medium bowl toss together olives, tomatoes, 1/2 tsp of basil- set aside
In large skillet heat 1 TBS of sundried tomato oil over high heat. add chicken sprinkle with remaining basil, cook until brown. Turn tenders, push aside.
Add broth and orzo. bring to boil. Reduce heat, cover, and simmer until liquid is absorbed. Remove chicken. Stir half olive mixture into orzo, Spoon orzo onto plates, top with chicken, feta, remaining olives/tomatoes mixture, and balsamic vinegar.