Surreal Soirée Orzo Stuffed Chicken (Printable Version)

Chicken stuffed with herbed orzo, wrapped in prosciutto, baked, and dusted with gold for a striking main.

# What You'll Need:

→ Chicken

01 - 4 large boneless, skinless chicken breasts
02 - Salt to taste
03 - Freshly ground black pepper to taste
04 - 2 tablespoons olive oil

→ Orzo Filling

05 - 1 cup orzo pasta
06 - 1 tablespoon unsalted butter
07 - 1 small shallot, finely chopped
08 - 2 cloves garlic, minced
09 - 1/2 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh thyme leaves, chopped
13 - Zest of 1 lemon
14 - Salt to taste
15 - Freshly ground black pepper to taste

→ For Assembly

16 - 8 thin slices prosciutto
17 - Cooking twine or toothpicks

→ Gold Dust Finish

18 - 1/2 teaspoon edible gold dust (food grade)

# Steps to Follow:

01 - Preheat the oven to 375°F.
02 - Boil orzo pasta in salted water according to package instructions until al dente. Drain and set aside.
03 - Melt unsalted butter in a skillet over medium heat. Sauté chopped shallot and minced garlic for 2 to 3 minutes until softened.
04 - Add cooked orzo, heavy cream, grated Parmesan, chopped parsley, chopped thyme, and lemon zest to the skillet. Stir until creamy and heated through. Season with salt and pepper. Remove from heat and let cool slightly.
05 - Place chicken breasts between plastic wrap sheets and pound to 1/4-inch thickness. Season both sides with salt and freshly ground black pepper.
06 - Arrange 2 slices of prosciutto on each chicken breast. Place a quarter of the orzo filling along one edge. Tightly roll up the breast around the filling and secure with cooking twine or toothpicks.
07 - Heat olive oil in an ovenproof skillet over medium-high heat. Sear each roulade on all sides until golden, approximately 5 minutes total.
08 - Transfer skillet to the preheated oven. Bake for 20 to 25 minutes, or until chicken is fully cooked and reaches an internal temperature of 165°F.
09 - Remove chicken from the oven and let rest for 5 minutes. Carefully remove twine or toothpicks.
10 - Slice roulades into rounds, arrange on serving plates, and lightly dust with edible gold before presenting.

# Important Notes:

01 - For a variation, incorporate chopped sun-dried tomatoes or sautéed spinach into the orzo filling.
02 - For best presentation, slice roulades just before serving and pair with a crisp Chardonnay or sparkling wine.
03 - Edible gold dust is available in specialty baking stores and online.

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