Ingredients
Serves: 2
Time: 25 minutes
- 2 chicken breasts
- 60g butter
- 300g orzo
- 700ml chicken stock
- 1 clove garlic
- A few sprigs of rosemary
- 150g pecorino romano
- Olive oil
- Salt and freshly ground black pepper
Method
- First, add 20g of butter into a saucepan and place over a medium heat. Add about 1 tbsp of freshly ground black pepper and add in the orzo pasta. Allow the pasta to toast in the butter for a few minutes then add in the stock and allow to bubble away for 8 - 10 minutes, stirring occasionally.
- Whilst the orzo cooks, slice each chicken breast in half lengthways and season each side well with salt and pepper. Drizzle a glug of olive oil to a frying pan on medium heat and when ready, add the chicken.
- Cook for a few minutes until golden, then flip and cook on the other side.
- Now, smash your garlic clove in its skin and add to the pan along with 20g of butter and a few rosemary sprigs. Baste your chicken with melted garlic, rosemary butter
- Blitz the pecorino in a mini food processor or grate on a fine grater and when the orzo is tender, stir through most of the cheese along with another 20g of butter, mixing until melted.
- Serve the orzo on a platter, sprinkled with the remaining pecorino and a little more freshly ground pepper, then slice the chicken and serve on top of the orzo, spooning over any pan juices.
