I decided to try a new recipe last night because I realized I had almost everything I needed for it on hand. Just had to pick up a bit of fresh dill. (Full recipe below.)
First I mixed chicken stock, lemon zest and juice, chopped fresh dill, garlic, melted butter, and a few other spices in a bowl, stirred in two cups of orzo, and then transferred that to a baking dish.
Then I coated some chicken with ground coriander, kosher salt, and black pepper. The recipe calls for 4 chicken breasts, but i used two packs of chicken tenders because a) that's what I had, and b) lately I can't find anything other than those huge, overgrown boneless skinless Franken-breasts; they're just so tough and flavorless I've started buying tenders instead. But I digress....
Placed the meat into the orzo mixture and "shingled" some lemon slices in between.
Into the Joe for ~35 minutes at 375F. (It actually got away from me a bit and was a shade over 400F when I first put the dish in, but I got it settled down shortly.)
Cooling while I prepped a quick green salad and some homemade dressing.
My wife and I agreed that it was just on the verge of being too lemony -- almost, but not quite, too sour. A dash of salt evened it out, but I think next time I'll cut out the zest, or maybe just hold back a bit on the lemon juice. Nevertheless, a real keeper of a recipe. This one definitely goes into the rotation. Thanks for looking.
Lemon Chicken and Orzo Casserole
For the orzo:
3 cups chicken stock
3 tablespoons melted butter
2 teaspoons kosher salt
1 teaspoon cornstarch
2 sprigs fresh dill, chopped
2 lemons, zested and juiced
1 clove garlic, minced
2 cups orzo
For the chicken:
2 teaspoons ground coriander
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 small to medium boneless, skinless chicken breasts
1 lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley
Preheat the oven to 375 degrees F.
Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.