Grilled Balsamic Chicken Breast with Orzo Salad
4 Big Y Sam the Butcher boneless skinless chicken breasts trimmed and pounded slightly to be of even thickness
1 ¼ cup or 2 fluid ounces World Classics Trading Co. Balsamic vinegar
1 Tbsp World Classics Trading Co. olive oil
Fresh cracked black pepper and kosher salt to taste to season the breasts before cooking
3 ounces Modenaceti Balsamic Glaze as a finishing sauce
Place the chicken and vinegar into a Ziploc bag and marinate in the refrigerator for 1-2 hours. Heat your grill to 400 degrees and grill two minutes each side then set to the low side of the grill and cook until the temperature reaches 165 in the thickest part of the breast. Set on a plate with the Orzo salad and drizzle with the Balsamic glaze.
8 ounce Orzo pasta cooked, drained and cooled
5 fluid ounces World Classics Trading Co. olive oil
3 fluid ounces Big Y red wine vinegar
1 Tbsp World Classics Trading Co. capers drained
1- 14 ounce can World Classics Trading Co. Quartered Artichokes Drained
1 large ripe tomato cored peeled seeded and diced
1-1/2 ounce fresh basil blanched and chopped fine
¼ cup fresh chopped parsley
1 red bell pepper diced about 8 ounces
Zest of one lemon
1 tsp chopped garlic
Kosher salt and fresh cracked black pepper to taste
In a medium size mixing bowl, add in the Orzo, capers, red pepper, artichokes, tomato, parsley and mix well. In a mixing bowl whisk together the olive oil, salt, pepper, blanched basil, garlic, wine vinegar, salt and pepper. Add the vinaigrette to the pasta and toss well.
Makes about 2 pounds.