Ingredients
- 4 bonless Chicken Thighs
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 3 cloves Garlic, minced
- 1/2 Onion, finely chopped
- 1 1/2 cups Anna Orzo
- 2 cups Cento Low Sodium Chicken Stock
- 1/4 cup Cento Basil Pesto Sauce
- 1 can Cento Organic Whole Cherry Tomatoes (14 oz)
- 1/2 Lemon Juice
- 3/4 cup Mozzarella Cheese, chunks
- 2 tbsp Cento Italian Balsamic Glaze
- Fresh Basil Leaves, for garnish
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat oven to 400°F. Season chicken thighs with salt and pepper. Heat olive oil in a large oven-safe skillet over medium heat and sear chicken thighs until golden brown and cooked through, about 5âu20acu201c6 minutes per side depending on thickness. Remove and set aside. In the same skillet, add garlic and onion, cooking until fragrant and softened. Pour in chicken broth and stir in pesto, bringing to a gentle simmer. Stir in orzo and lemon juice, then cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10âu20acu201c12 minutes. Top with cherry tomatoes and mozzarella chunks, then transfer the skillet to the oven. Bake uncovered for 8âu20acu201c10 minutes, until the cheese is melted and bubbly and the tomatoes are slightly blistered. Remove from oven and drizzle with balsamic glaze. Garnish with fresh basil before serving. Serves 2.
