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Cheese Lemon Curd & Thyme Chicken with Orzo

Basted with lemon curd and shallot sauce , baked with cheese and served with orzo. Easy, quick and delicious!

Course: Main Course, main dish
Cuisine: American
Keyword: cheese, chicken breast, lemon, lemon curd, orzo, shallots
Servings: 4 servings
Author: HelenFern
Ingredients
  • 3 pound chicken breast, cut into 1/4ths.
  • 1 small bunch thyme sprigs
  • 4 1-oz slices cheese (I liked the provolone the best)
Sauce
  • 1-1/2 Tablespoon walnut oil
  • 1-1/2 Tablespoon Lemon curd
  • 1 teaspoon lemon zest
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon minced shallot
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon sea salt
Orzo
  • 3 cups cooked orzo
  • 1 to 2 Tablespoons butter
  • salt and pepper to taste
Instructions

  1. Preheat oven to 350° -

  2. Cut each breast half in half. Sprinkle with salt and pepper and place in an oven proof dish.

  3. Mix the remaining ingredients (except the cheese and orzo) in a small bowl until well blended. Brush the breasts on both sides with half of the sauce, then lay the thyme sprigs over the top. Bake for about 15 minutes.

  4. While the chicken is baking, make the orzo according to the package directions. Drain and top with some butter and salt to taste. Set aside.

  5. Remove the chicken from the oven and close the door. This will keep the oven hot while you add the cheese to the chicken. Push the thyme off to the side and brush with the remaining sauce.

  6. Lay a cheese slice over each breast half, then return to the oven for about 15 more minutes, or until the chicken juices run clear when cut.

  7. Serve the chicken over a mound of orzo, pouring some of the pan drippings over the top. 

Recipe Notes

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