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Chicken With Goat Cheese Vinaigrette


  • 1 cup orzo
  • ⅓ cup plus 1 tablespoon olive oil
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ teaspoon crushed red pepper
  • 2 ounces goat cheese, crumbled (½ cup)
  • 4 6-ounce boneless, skinless chicken breasts, split horizontally
  • kosher salt and black pepper


  1. Cook the orzo according to the package directions.
  2. Meanwhile, in a small bowl, combine ⅓ cup of the olive oil, the parsley, and crushed red pepper; fold in the goat cheese.
  3. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. In a large skillet, heat the remaining tablespoon of oil over medium-high heat. Working in batches, cook the chicken until cooked through, 2 to 3 minutes per side. Serve with the orzo and goat cheese vinaigrette.

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