Monte Cristo Chicken

This dish is simple and delicious!  I used a lot of pre-made items, curious about what they would taste like.  I was pleased with them all.
The foundation sauce is easy to make on your own, but sometimes we are short on time and pulling out a box of already prepared  sauce makes dinner go a lot smoother!  This one was filled with exactly the ingredients you want in your sauce without any of the processed extras you don’t want.
The  pesto you could make on your own as well, but this is great to have in the refrigerator to put in oil for salad dressing, or spreading on bread with some fresh mozzarella.  I’m even thinking it might make a good rub on grilled chicken????  You’ll know if it works if you see that recipe on here in the future.
I picked both of these items up at The Fresh Market.
Another tip, I like to place my chicken back in the fridge uncovered on a plate for at least 30 minutes before I season.  I read once to do this with your turkey the night before you cook it if you want a really crisp skin (which has worked for me every time!).  Even though these are skinless, it seems to help with making the perfect crust form on the chicken.  Give it a try and let me know if it works for you.
  • 1 tablespoon plus 1 1/2 teaspoon olive oil
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • Italian Seasoning
  • All-purpose flour (for dusting)
  • 3 cloves garlic, sliced
  • 1 shallot, chopped
  • Foundation Sauce ‘More Than Gourmet‘ (1/4 cup dry white wine, 1/4 cup chicken stock, 1 tablespoon butter)
  • Juice of 1/4 lemon
  • Grated lemon zest
  • Orzo Pasta
  • Pesto (I used Artichoke, but Basil would work well too.)
  • 1/4 cup Grated Parmesan cheese
 This recipe highlights a few ingredients that are fabulous!  Each of the three below are delicious and of the highest quality!

Season chicken with Italian seasoning and place in the refrigerator, uncovered.  Leaving the chicken in the refrigerator will allow it to dry and a better crust will form when you cook.
Heat oven to 375 degrees.
Remove chicken and dust with flour.
Heat oil in oven ready sautee pan over medium heat.
Add chicken.  Cook 5-7 minutes and flip
Cook an additional 3-5 minutes.  Stir in shallots and garlic.  Cook a minute or two and add Foundation sauce if using, if not, add wine and chicken stock and butter.
Add lemon juice and stir.
Transfer pan to middle rack in oven and bake for 12-15 minutes.
Boil water for orzo, cook according to directions.

Drain pasta add back to saucepan, add 2 tablespoons of artichoke pesto and 1/4 cup of Parmesan cheese to pasta and stir

Remove sautee pan from oven and remove chicken from sauce.  Let chicken rest for 5 minutes and slice.

Serve Orzo topped with chicken slices and spoonful of sauce on top.

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Categories: Chicken Dish

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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