Mediterranean Chicken with Prosciutto, Sundried Tomatoes, Green Olives & Orzo
About this Recipe
By: Morgana Jane
This dinner is simply delicious! The flavors are smooth, yummy, and fresh.
It takes less than 30 minutes to put together and there won’t be leftovers for lunch! Sorry.
1 lb boneless skinless chicken thighs, cut into strips
5 – 6 slices prosciutto, cut into thin slices
1 onion, cubed
Large drizzle of olive oil
1 c Orzo, cooked to 1 minute off al dente
1 tsp garlic granules
½ tsp oregano
1 tsp marjoram
½ tsp salt
10 cracks pepper
6 slices sundried tomatoes (packed in oil are nicest) thinly sliced
1/3 cup green Greek olives, halved
6 artichoke hearts, halved
10 fresh basil leaves, chiffonade
Chicken, Olives, Prosciutto. Mmmm!
A beautiful combination of ingredients and flavors. Subtle, delicious, and quick and easy to prepare.
Nothing you can’t love about this.
Step by Step Instructions
Put a medium sized pot of salted water on to boil for the orzo.
Add a generous drizzle of olive oil to a heavy skillet over medium heat and sauté the onions until translucent, then add the chicken, sauté 2 minutes, then add the prosciutto, salt, pepper, garlic, marjoram, and oregano and sauté until the chicken is cooked through – about 10 minutes.
When the orzo is done drain it well and add it to the pan with the chicken along with the arichokes, sundried tomatoes, and olives and sauté 2 minutes more and mix well, then turn off the heat and stir in the fresh basil.
Serve to shallow bowls, sprinkle with a little fresh cracked pepper, then sit down and enjoy the amazing flavors that you have created for tonight’s dinner! It’s very delicious and Thalia Jane (who loved it and gobbled down seconds) tells me it slaps… (Hope it doesn’t slap too hard… Am I getting old???)