Title: Chicken Messina (Scaturo)
Categories: Poultry
Yield: 4 Servings

2 Whole boneless skinless
-chicken breasts, cut in
-1-1/2" pcs
1 ts Salt; divided
1/2 ts Freshly ground pepper;
-divided
2 tb Flour
2 tb Olive oil
1 Clove garlic; minced
2 c Chicken broth; or stock
-divided
4 qt Boiling water
1 c Orzo
2 tb Butter
3 tb Minced parsley
1/4 c Balsamic vinegar
1 tb Capers; drained
6 tb Crumbled feta cheese
1/2 Bosc pear; cored and sliced

Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the
pepper; dust chicken with flour. In large frypan, place oil over
medium-high heat. Add chicken and saute about 3 minutes per side, or until
browned and fork-tender. Remove chicken from frypan and discard oil. To
frypan, add garlic and saute 10 seconds. Add 1 cup of the chicken stock and
boil 1 minute, stirring to scrape up brown bits. Return chicken to pan,
cover, lower heat and simmer 10 minutes.

In large saucepan, place water and orzo; cook until al dente, about 9
minutes. Drain, add butter and parsley, and toss. Add remaining 1/2
teaspoon salt and 1/4 teaspoon pepper. Remove cover from frypan containing
chicken, increase heat to high and add remaining cup of chicken stock,
vinegar and capers. Cook about 8 minutes, stirring, until consistency is
syrupy. Place orzo (rice shaped pasta) on serving platter, top with chicken
mixture, sprinkle with feta cheese and garnish with pear slices.

[42.8% CFF] Per Serving: 378 cals, 17.8 g fat.

"Also-Ran" in the Hilton Head Island, SC Hyatt Regency, 42nd National
Chicken Cooking Contest, April 4, 1997

Published by Ann Burger food editor The Post and Courier
(http://www.charleston.net/entertain/food.html) on 16, April, 1997 and PATh
posted to McRecipe same day.

Recipe by: David Scaturo, Columbia, SC

Posted to recipelu-digest Volume 01 Number 188 by Terry Pogue
on Nov 1, 1997