Sautéed cubes of chicken breast in a tangy balsamic sauce with capers served on a bed of buttery parsleyed orzo pasta sprinkled with crumbled feta cheese and a garnish of sliced pear.

Chicken Messina

4 boneless, skinless chicken breast halves, cut into 1 1/2-inch pieces
1 teaspoon salt - divided use
1/2 teaspoon freshly ground pepper - divided use
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 clove garlic, minced
2 cups chicken stock or broth - divided use
4 quarts boiling water
1 cup orzo (rice-shaped pasta)
2 tablespoons butter
3 tablespoons minced Italian (flat-leaf) parsley
1/4 cup balsamic vinegar
1 tablespoon capers, drained
6 tablespoons crumbled feta cheese
1/2 Bosc pear, cored and sliced

1. Sprinkle chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; dust chicken with flour.
2. In large frypan, place oil over medium-high heat. Add chicken and sauté about 3 minutes per side or until browned and fork tender. Remove chicken from frypan and discard oil.
3. To frypan, add garlic and sauté 10 seconds. Add 1 cup of the chicken stock and boil 1 minute, stirring to scrap up brown bits. Return chicken to pan, cover, lower heat and simmer 10 minutes.
4. Meanwhile, 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.
5. 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.
6. Place orzo on serving platter, top with chicken mixture, sprinkle with feta cheese and garnish with pear slices.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.