Chicken Souvlaki And Orzo Recipes

Steps:

• For Souvlaki: Combine all of the ingredients for the marinade in a bowl; place the chicken pieces in the marinade and cover. Refrigerate for at least on hour or more. When ready to assemble the souvlaki rotate the chicken with the veggies on the skewers that have been soaked in water first. Preheat Oven 350 degrees; Place in a baking pan and bake for 45 - 50 minutes and there is a nice golden color on the chicken pieces and the juices in meat run clear. Let the kabobs rest about 5-10 minutes before serving. The souvlaki may also be grilled on the bbq. For the Orzo: Prepare the orzo as directed and drain. Heat a large frying pan with 2 tbs. of olive oil. Add the garlic, spinach and halved tomatoes; sauté until the tomatoes soften and the garlic is fragrant; season with the salt and pepper. Combine the lemon juice with 2-3 tablespoons of olive oil; drizzle over the orzo and toss.

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.

Steps:

• For Souvlaki: Combine all of the ingredients for the marinade in a bowl; place the chicken pieces in the marinade and cover. Refrigerate for at least on hour or more. When ready to assemble the souvlaki rotate the chicken with the veggies on the skewers that have been soaked in water first. Preheat Oven 350 degrees; Place in a baking pan and bake for 45 - 50 minutes and there is a nice golden color on the chicken pieces and the juices in meat run clear. Let the kabobs rest about 5-10 minutes before serving. The souvlaki may also be grilled on the bbq. For the Orzo: Prepare the orzo as directed and drain. Heat a large frying pan with 2 tbs. of olive oil. Add the garlic, spinach and halved tomatoes; sauté until the tomatoes soften and the garlic is fragrant; season with the salt and pepper. Combine the lemon juice with 2-3 tablespoons of olive oil; drizzle over the orzo and toss.

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.