What's for Dinner: Bruschetta Chicken with Creamy Basil Orzo

First, I promise I'll start taking pictures. Next time.

Right now, I'm just going to work on not slicing my fingers when I'm scooping the minced garlic off the cutting board--you know, with the chef's knife. The way they do it on Top Chef. And, apparently is much more dangerous than it looks.

Pictures will be next: keeping fingers intact takes priority, I'm sorry to say.

In the meantime, trust me: you won't regret making this.

Bruschetta Chicken
2 skinless boneless chicken breasts
1/4 cup extra virgin olive oil
1/2 cup balsamic vinegar
1 tsp chopped basil (dried)
1 tsp oregano
8 cloves garlic
3 roma tomatoes
1/2 bunch fresh basil (about 12-15 leaves, depending on how much you like basil)
splash of balsamic vinegar
salt

Pound the chicken to even thickness. Mix together the oo, vinegar, basil and oregano. Crush the garlic and add about 3 crushed gloves to the mixture. Pour into a plastic bag or container, add the chicken, and let marinate in the fridge. (Note: I let it marinate for about 30 minutes, while I was preparing the rest of the food, but it would be better marinating even longer.) While the chicken is marinating, slice the tomatoes in half and deseed them. This makes the bruschetta topping less watery. Dice the tomatoes. Chop (or chiffonade, if you want to feel special) the fresh basil leaves, excluding the stems. Mince the rest of the garlic. Mix the tomatoes, basil, and garlic. Add a splash of vinegar to taste (or, until you run out of balsamic because you use it too often) and add a bit of salt. Eat three spoonfuls of the mixture. Put the bruschetta mixture in the fridge to allow all those lovely flavors to mix together. Take the chicken out, place it in a baking pan and pour the marinade over the meat. Bake at 350 until done, about 20-30 minutes, depending on the thickness of the chicken.

While the chicken is baking, make the Orzo!

Creamy Basil Orzo
2 tbsp extra virgin olive oil
3 cloves garlic
1/2 bunch basil (12-15 leaves, again)
1/2 cup chicken stock
1/4 cup heavy cream
1/4 cup freshly shredded Parmesan cheese (please, for all that is good and right, don't buy the sawdust that masquerades as cheese!)
2 cups orzo
salt

Cook the orzo according to the directions on the pot. While that is cooking, heat the oil in a large skillet on the stove on medium heat. Chop the garlic and basil. Don't slice your finger. If you do slice your finger, stop and try to bandage it. Convince your husband you're dying, and get him to bring you a bandaid. Then return to cooking. Once the oil is hot, add the garlic and saute until tender. Add 1/2 of the chopped basil. Saute for approximately 2-3 minutes, then add the chicken stock and cook for 2-3 minutes. Add the cream and stir the mixture. It should get a little thicker as you continue to cook it. If it's not, don't be afraid to raise the heat a little bit. Just take care not to burn it. When the orzo is finished, drain it and immediately add it to the cream sauce. Stir together to incorporate all those delicious flavors. Add the shredded Parmesan cheese. Continue to cook the orzo, uncovered, to thicken it up. You want it creamy, but not soupy. Add salt to taste.

The chicken is ready now! Take it out of the oven, top with the bruschetta mixture, and serve it with a side of orzo.

Enjoy!!