Ingredients:

  • 4 (6 oz / 170 g) boneless skinless chicken breasts
  • 5 oz (140 g) Garlic & Fine Herbs Boursin cheese, softened
  • 2 tbsp (30 ml) olive oil
  • 1 tsp (5 g) smoked paprika
  • ½ tsp (3 g) garlic powder
  • Salt and black pepper to taste
  • 8-12 toothpicks or kitchen twine
  • 1 cup (200 g) uncooked orzo pasta
  • 2 cups (480 ml) low-sodium chicken stock
  • 3 cloves (15 g) garlic, minced
  • 1 tbsp (15 g) unsalted butter

Instructions:

  1. Use a sharp knife to slice a pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
  2. Spoon roughly 1.5 tbsp (25 g) of softened Boursin into each pocket. Press the edges together and secure tightly with 2-3 toothpicks or twine.
  3. Rub the exterior of the chicken with olive oil, smoked paprika, garlic powder, salt, and pepper.
  4. Heat a 12-inch oven-proof cast iron skillet over medium-high heat. Add the chicken and sear for 5-7 minutes per side until a deep, mahogany-colored crust forms.
  5. Remove the chicken from the pan and set aside on a plate.
  6. In the same pan, melt the butter. Add minced garlic and cook for 1 minute until fragrant.
  7. Stir in the dry orzo, tossing it in the pan fats for 2 minutes until slightly toasted.
  8. Pour in the chicken stock, scraping the bottom of the pan to release the browned bits.