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INGREDIENTS

1 Garlic ; minced
2 Whole boneless skinless
1 ts Salt; divided
1 c Orzo
1/2 ts Freshly ground pepper;
1/4 c Balsamic vinegar
6 tb Crumbled feta cheese
2 tb Flour
2 c Chicken broth; or stock
4 qt Boiling water
1 tb Capers; drained
2 tb Butter
1/2 Bosc pear; cored and sliced
2 tb olive oil
3 tb Parsley ; minced

Servings

INSTRUCTIONS

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

NOTES

Alert editor

Chicken Messina (Scaturo)

1  Garlic minced
2  Whole boneless skinless 
1 ts Salt; divided 
1 c Orzo 
1/2 ts Freshly ground pepper; 
1/4 c Balsamic vinegar 
6 tb Crumbled feta cheese 
2 tb Flour 
2 c Chicken broth; or stock 
4 qt Boiling water 
1 tb Capers; drained 
2 tb Butter 
1/2  Bosc pear; cored and sliced 
2 tb olive oil 
3 tb Parsley minced

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  <tpogue@idsonline.com> on Nov 1, 1997

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Nutrition

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Serving Size: 1 Serving (573g)
Recipe Makes: 4 Servings

Calories: 177
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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