Description
A delightful summer dish featuring juicy balsamic-glazed chicken, tender orzo pasta, creamy burrata cheese, and sweet-tart roasted blackberries, all finished with fresh basil.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1/4 cup olive oil, divided
- Salt and black pepper to taste
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup fresh blackberries
- 1 tablespoon balsamic vinegar (for blackberries)
- 1 teaspoon honey (for blackberries)
- 8 ounces burrata cheese
- 1/4 cup fresh basil leaves, chiffonade
Instructions
1. Prepare the Crust:
- In a small bowl, whisk together 1/2 cup balsamic vinegar, 2 tablespoons honey, minced garlic, and 2 tablespoons olive oil. Season chicken breasts with salt and pepper, then place in a resealable bag with the marinade. Refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C). In a small baking dish, toss blackberries with 1 tablespoon balsamic vinegar and 1 teaspoon honey. Roast for 10-12 minutes until berries soften and release juices. Set aside.
- While blackberries roast, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Remove chicken from marinade and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and cover loosely with foil.
- In a medium saucepan, bring chicken broth to a boil. Stir in orzo, reduce heat to low, cover, and simmer for 9-11 minutes until tender and liquid is absorbed. Fluff with a fork.
- To serve, divide orzo among plates. Slice chicken and arrange on top. Tear burrata over each portion, spoon roasted blackberries and their juices over everything, and garnish with fresh basil.
Notes
You can customize the seasonings to taste. For a quicker version, use store-bought balsamic glaze. Chicken can be grilled instead of pan-seared.