Provencal Chicken Breasts with Rosemary Orzo
| Yield: | 6 Servings |
| Categories: | Poultry |
| 3 | Whole boneless chicken | |
| .breasts with skin (about | ||
| 2 1/2 pounds, halved | ||
| 2 | tb | Olive oil |
| 1/2 | c | Dry white wine |
| 2 | lg | Garlic cloves, minced |
| 4 | Leeks, white part, halved | |
| .lengthwise, sliced 1/4 in. | ||
| .thick crosswise, washed | ||
| .well, and drained | ||
| 2 | c | Chicken broth |
| 1 | cn | 28-32 oz whole tomatoes, |
| .drained and chopped | ||
| 1 | ts | Freshly grated orange zest |
| 1 | c | Drained nicoise or kalamata |
| .olives | ||
| ROSEMARY ORZO | ||
| 1 | lb | Orzo (rice-shaped pasta) |
| 3 | tb | Olive oil |
| 1 | tb | Finely chopped rosemary |
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