Ingredients
- 1 packet MITSIDES orzo
- 4 chicken fillets cut in small portions
- 500 gr. mushrooms cut in two
- 6 tablespoons butter
- 1 tin MITSIDES chopped peeled tomatoes (400g), pureed
- 1 bay leaf
- ½ teaspoon grated nutmeg
- salt, pepper
- grated pecorino cheese
Method
- Sprinkle chicken with nutmeg and place in deep terracotta pan together with mushrooms, 1 glass water, bay leaf, tomatoes, salt and freshly ground pepper and bake in moderate oven until chicken starts to cook.
- Add butter and cook for a further 10 minutes. If necessary, add lukewarm water.
- Add orzo and stir so that it is covered by chicken fluid.
- Bake in moderate oven. Stir occasionally and add lukewarm water until orzo is cooked.
- Serve with freshly grated pecorino and freshly ground pepper
Discover More Recipes
Prep Time: 45min
Carrot cake with mascarpone cheese frosting
Prep Time: 60min
Tsoureki – Greek Easter Bread
Prep Time: 40min
Chicken and Mushroom pie
Prep Time: 10min
Linguine with tuna and lemon sauce
Prep Time: 10min
Wild rice with sweet potatoes, cranberries and blue cheese
Prep Time: 10min
Four cheese saccottini with pumpkin and sage sauce
Prep Time: 5min
Whole wheat pasta with avocado pesto sauce – vegan
Prep Time: 10min
Linguini with Crab and chili
Prep Time: 30min
Chickpea and Bean tortilla wraps with tahini pesto
Prep Time: 30min
Baked Eggplant Rolls
Prep Time: 15min
Mushroom Tortelloni with Beef Stroganoff Sauce
Prep Time: 20min
Greek Pastichio with strained yoghurt
Share this recipe
Facebook
Twitter
LinkedIn
Pinterest
