Chicken is one of the healthiest and most versatile meats, making it a wonderful springtime dinner option. This delicious dish combines complimenting flavors of aged blue cheese and orzo pasta contrasting nicely with the freshness of bell peppers and onions. Enjoy it with a side of fresh or sautéed spring vegetables and a good chardonnay.4 skinless chicken breasts
1 bell pepper, finely chopped
½ white or yellow onion, finely chopped
½ cup blue cheese, crumbled
2 cups cooked orzo pasta (long-grain rice may be used instead)
2 tbsp. olive oil
1 ½ tbsp. Italian seasoning
Salt and pepper
Cook pasta or rice according to directions. Combine pasta, bell pepper, onion, blue cheese and seasonings together in a bowl. Slice chicken breasts in half and stuff with a small handful of mixture until breast is full. Sprinkle each breast with olive oil, salt and pepper. Place chicken breasts in a preheated oven at 375 degrees for about 35 minutes (or until there is no pink in center). Serves about 4.
Recommended Wine Pairing: Russian River Chardonnay – try La Crema’s 2007 Russian River Valley Chardonnay ($30)
By Karen Grimes
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