Sometimes even I fall into a rut when it comes to cooking weeknight dinners. I don’t know about you but I have a VERY picky eater at home so I have to tread lightly with experimentation ???? . What I’m trying to say in my circuitous way is, it was time for something a bit new. I partnered with Brummel and Brown for this recipe and used their organic buttery yogurt spread to make this dish, it has a wonderful buttery taste with a little something extra; I think it must be the yogurt it’s made with. Anyways, I loved the flavor it added to the various elements of this tasty dish.
Roasting tomatoes is something so easy and delicious but for some reason I hadn’t done it in forever. In any case the flavor is clean, bright and paired wonderfully with the chicken and orzo. And by the way, shaving paper thin slices of zucchini makes cooking them a SNAP, literally less than a minute. When you broil the tomatoes you can add herbs, breadcrumbs, cheese or just sprinkle with salt and pepper.
A delicious, light and easy meal to prepare for the family.
- 4 zucchinis
- 1 lemon juiced
- 2 cups orzo pasta
- 1 tablespoon Brummel and Brown Organic Buttery Yogurt Spread.
- 8 tomatoes salt and pepper to taste
- 1/4 cup seasoned breadcrumbs
- 1/4 cup parmesan cheese
- 4 chicken breasts
- 2 tablespoons Italian herbs
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons of Brummel and Brown Organic Buttery Yogurt Spread. melted
- 2 pounds of asparagus salt and pepper to taste
- 6 cloves garlic minced
- 1 cup sauvignon blanc
- 1/4 cup lemon juice
- 1 tablespoon thyme fresh, leaves
- 1 cup chicken stock
Cut off both ends the zucchini.
Use a vegetable peeler to cut into thin slices.
Blanch in about 3 quarts of boiling water for about 45 seconds. Immediately transfer to an ice bath.
Before serving, drain and toss with lemon juice.
Cook in 3 quarts of salted boiling water for approximately 10 minutes.
Drain and toss with 1 tablespoon of Brummel and Brown Organic buttery yogurt spread.
Cut tomatoes in half. Broil for approximately 15 minutes.
Remove from the oven, sprinkle with seasoned breadcrumbs and parmesan cheese return to broiler and bake until tomatoes are soft and cheese is melted.
Give chicken breasts a light pounding to flatten out. Pat and dry with paper towel.
Cover with Italian seasoning, salt and pepper.
Cook over medium-high heat using a tablespoon of Brummel and Brown Organic buttery yogurt spread per chicken breast
Sear on both sides. Transfer to a baking sheet and bake at 350 degrees for 15 minutes.
Arrange trimmed and washed asparagus spears on a baking sheet.
Drizzle about 2 tablespoons of with melted Brummel and Brown Organic buttery yogurt spread.
Season with salt and pepper.
Bake at 450 degrees for about 10 minutes.
Mince 6 garlic cloves.
Add 2 tablespoons of Brummel and Brown Organic buttery yogurt spread to a medium pan over medium-high heat.
Add minced garlic and cook for about 1 minute while stirring
Increase heat to high. Pour in 1 cup of sauvignon blanc wine.
Add about 1 tablespoon of fresh thyme leaves. Allow to reduce by half.
Decrease heat to a simmer. Add in 1 cup chicken stock and 1/4 cup lemon juice.
Simmer for about 10 minutes.
If a thicker sauce is desired, add tablespoon cornstarch increase heat and stir until sauce thickens a bit.
For the sequencing:
It's always nice when all the elements of your dish finish around the same time, especially on a night when you're on a schedule.
I recommend searing the chicken first then pop it into the oven while you prep the veggies and sauce. When the chicken is done take it out of the oven, cover it and let it rest. Increase the oven temperature to 450F and pop in the asparagus and tomatoes while you get the sauce going and orzo cooking. Remove both from oven after 15 minutes. Asparagus will be done but the tomatoes will need a bit more time. Add the breadcrumbs and or cheese and return to oven to broil. You can blanch the zucchini at the very end or at any point when you have 45 seconds to spare 😉
Hope you enjoy!