GREEK CHICKEN AND ORZO IN THE CROCK POT WITH LORI'S PESTO ENJOY DAN:

GREEK CHICKEN AND ORZO IN THE CROCK  POT WITH LORI’S PESTO

                                                                                              by CHEF DAN:                                                                                                                                                                                                                                                                                                                                                         

Serves 4

INGREDIENTS:

1/4-Lori’s pesto (recipe to follow)

2 green bell peppers cut into thin strips

1 onion, chopped

2 teaspoons olive oil

4-6 boneless, skinless chicken breasts

1 teaspoon EACH Turkish oregano, rosemary, sumac, and green zaatar

1/2-teaspoon EACH sea salt, garlic powder and ginger powder

1 cup uncooked orzo

2 tablespoon lemon juice and grated peel

1/2-cup water

1/4-cup feta cheese

DIRECTIONS:

1.   Coat crock pot with Pam cooking spray.

2.   Add peppers and onion.

3.   Heat oil in a skillet over medium-high heat when sizzling.

4.   Add chicken and brown on both sides.

5.   Transfer to a crock-pot, overlapping if necessary.

6.   Sprinkle chicken with herbs and spices, spread pesto over the chicken.

7.   Cover and cook on low 5-6 hours.

8.   Transfer chicken to a plate.

9.   Turn crock-pot to high; stir in orzo lemon juice, lemon zest and water.

10.                Top with chicken and cook 30 minutes or until pasta is done.

11.                Garnish with feta.

LORE’S PESTO:

1/2-cup pine nuts

4 cups packed fresh basil

1/2-teaspoon salt

2/3-cup olive oil

8 garlic cloves

1/2-cup Parmesan cheese

DIRECTIONS:

1.   In a blender pulse the first 3 ingredients together.

2.   While pulsing add, oil in a slow steady stream.

3.   Remove from blender and stir in Parmesan cheese.

ENJOY DAN:                                                      BON-APPETITE!!