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
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|Serving Size: 1 Serving (573g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 97 (55%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 27.8mg||9 %|
|Sodium 429.4mg||15 %|
|Potassium 275.8mg||7 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 13.3g|
|Protein 5.9g||8 %|
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Calories per serving: 177
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