Chicken With Sun Dried Tomato Orzo

The other night I wanted to make something different for dinner. Therefore I started to do some research. I came across a wonderful recipe on EatingWell.com that I will definitely be making again. My boyfriend Tomas actually went back for seconds but unfortunately for him there was absolutely nothing left at all. That wonderful recipe I am talking about is Chicken with Sun Dried Tomato Orzo. Now I did make a couple of changes because I am not a fan of artichoke hearts and I tripled the garlic. So the recipe below will be the way I prepared it and if you want the original then you can follow the link I created above. Enjoy :)

Chicken with Sun Dried Tomato Orzo
8 ounces orzo
1 cup water
1/2 cup chopped sun-dried tomatoes, (not oil-packed), divided
1 plum tomato, diced
3 cloves garlic, peeled
3 teaspoons chopped fresh marjoram, divided
1 tablespoon red-wine vinegar
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup finely shredded Romano cheese, divided

Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse. Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain. Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates. Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram. Enjoy :)

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