Chicken Orzo with Goat Cheese & Toasted Pecans
    Servings
    4servings
    Servings
    4servings
    Ingredients
    Instructions
    1. Thoroughly mix the goat cheese, basil, nuts, thyme, red pepper flakes, 1 clove garlic, in a bowl.
    2. On a large cutting board, salt and pepper both sides of each chicken tender and then line up half of them so they’re touching. Spread the goat cheese mixture evenly over the first half.
    3. Drizzle honey in a zig-zag over the cheese. Layer the remaining chicken tenderloins over the cheese mixture, sandwiching the filling between each tender. Preheat the oven to 400F.
    4. Heat the olive oil in a large skillet set over medium high heat. When the oil is hot, use tongs or a wide spatula to transfer each chicken “sandwich” to the pan (touching, as to keep as much of the filling inside as possible). Sear for ~5 minutes per side. Be careful when flipping the chicken, but a little spillage is okay! When both sides are seared, transfer the chicken from the skillet to a baking dish (around 8×8 but anything that will contain all the chicken “sandwiches” in one layer with a little extra room).
    5. Heat more oil in the skillet and sautee remaining garlic until fragrant. Add the orzo and toast for a few minutes before adding the chicken broth. Bring the mixture to a boil over high heat, stirring so the orzo doesn’t stick to the bottom of the pan. When the mixture is bubbling, add the spinach to the pan and turn off the burner, letting residual heat wilt the greens.
    6. Pour the broth mixture into the prepared baking dish with the chicken, scraping down the pan and arranging the chicken evenly in the pan. Transfer to the oven and roast for 10-15 minutes or until the internal temperature reaches 165F.