Friday, August 31, 2007

Chicken Orzo with Salsa Mediterranee

This one is certainly a family favorite.

3-4 tomatoes, chopped
12 olives (green or black - kalamata are best)
2 TBs capers, rinsed and drained
2 TBs Balsamico wine vinegar
2 TBs olive oil (extra-virgin)
1/2 onion, chopped
1/2 cup cooked black beans (optional)
dried basil
salt, pepper
2-3 ounces of blue (or feta) cheese
1/2 lb or more diced chicken meat (I used cooked leftover chicken ;)
1 package of orzo
2 1/2 cups chicken broth

Mix all ingredients up to the meat and set aside. Heat skillet on medium-high and cook chicken meat in olive oil for 2 minutes. Add orzo and broth to the skillet. Lower heat, cover and let simmer for 12 - 15 minutes until the orzo is soft. Check a couple of times to make sure the orzo doesn't stick and add water if needed. Serve orzo with salsa mediterranee on top and sprinkle with blue cheese. A green salad with oranges and carrots is great as a side.

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