Best 3 Chicken And Orzo Frittata Recipes

CHICKEN AND ORZO FRITTATA

Steps:

• Preheat the oven to 300°F (150°C). Line a baking sheet with tin foil and arrange the tomato halves in a single layer. Drizzle with olive oil, salt and pepper and roast until shrunken and a deep red color, about 2-3 hours depending on their size. Gently squeeze out any remaining juices after cooking.
• Begin by cooking the orzo. Bring 3 quarts (12 cups) of water to a boil in a large pot. Once boiling, add 1 tablespoon salt. Add the orzo and stir. Cook until just al dente, about 5 minutes. Drain and run under cold water to stop the orzo from cooking.
• In a mixing bowl gently beat the eggs, milk and oregano together. Season with a little salt and pepper.
• In an 8-inch skillet that is oven safe heat the oil over medium heat.
• Pour the egg mixture into the skillet and top with the chicken, orzo and spinach. Stir gently to combine. Keeping a close eye on the heat to make sure it stays medium-low, cover the skillet.
• Continue to cook covered over medium-low until the frittata is cooked on the bottom and still a little loose on the top, about 15 minutes. Divide the slow roasted tomatoes, goat's cheese and extra oregano over top. Cover and continue to cook until the frittata edges pull away from the skillet and the center is just slightly loose, about 8 minutes more.
• Preheat the broiler to high with the rack in the middle of the oven. Transfer the skillet into the oven under the broiler. Broil until the frittata is puffed up, browned and fully cooked, 4-6 minutes.
• Remove the frittata from the oven carefully. Run a rubber spatula around the sides of the frittata to loosen it from the skillet. Carefully transfer to a platter or cutting board. Slice into wedges and serve hot, room temperature or cold.

CHICKEN AND ORZO SKILLET

Steps:

• Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

CHICKEN-ORZO FLORENTINE

Steps:

• Cook chicken in boiling water for 15 minutes and reserve broth.
• Cut chicken in bite size pieces, and set aside.
• Pour broth through strainer and cook orzo in remaining broth.
• In a large sprayed skillet, saute mushrooms until tender.
• Remove from heatand stir in chicken, orzo, spinach, soup, mayonnaise, lemon juice,oregeno, and pepper.
• Fold in half the cheese and mix well.
• Spoon into greased 9x13 inch baking dish,and sprinkle with remaining cheeseand breadcrumbs.
• Bake uncovered at 350 degrees for 35 minutes.