Martin Bros. Recipes

Balsamic Roasted Chicken with Artichoke Orzo

Keywords: Poultry

Added: May 01, 2019


2 each — Gold’n Plump Fresh Whole Rotisserie Chicken (972810)

2 cups — Ventura Marie’s® White Balsamic Shallot Vinaigrette (632070)

PREP | Place chicken and dressing in a bowl or large sealable bag(s); toss and let marinate for 12-24 hours. Preheat oven to 350°F. Roast chicken until internal temperature reaches 165°F. Let rest. Spilt in half.




1 lb — Zerega Orzo (481008)

As needed — Stock made from Custom Culinary® Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900)

As needed — Roland Pomace Olive Oil (620390)

1/2 cup — Wholesale Red Onion (361112), sliced

1/2 cup — Monterey Mushroom Stems & Pieces (600410)

2 cups — Roland Quartered Artichoke Hearts (601340), chopped

2 Tbsp — Wholesale Minced Garlic (391021)

1/2 cup — Roland Sun-Dried Tomato Strips (601340), chopped

1-1/2 cup — Schreiber Grated Parmesan Cheese (430201)

PREP | Cook orzo in chicken stock as directed, reserving 1 to 1-1/2 cups of liquid when draining. Sauté onions, mushrooms and artichokes in olive oil; add garlic and tomato strips; continue to sauté an additional minute or two; toss with orzo and parmesan cheese. Add reserved chicken stock to adjust consistency.


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