Stuffed Pesto Chicken with Orzo Risotto is a stunning comfort food recipe done with Italian style. This chicken breast is marinated, covered in panko breadcrumbs then packed full of pesto, provolone and mozzarella cheese. Served with a risotto made with orzo pasta, this dish is rich with umami flavor as it is topped with a black truffle Romano cheese. Served together this combo is show stopper.
WHAT YOU'LL LOVE
- Toasted panko does double duty as both crust and coating. Toasting it with olive oil and Italiano Seasoning before the chicken ever touches it means the coating already has color and flavor built in, rather than relying on the bake alone to brown plain breadcrumbs.
- A quick marinade tenderizes thin-pounded chicken fast. Pounding the breasts to an even half-inch thickness before a 30-45 minute soak means the marinade penetrates quickly, since there's no need for hours of soaking on already-thin meat.
- Dried morels get rehydrated in the same stock used for the risotto. Simmering them in the chicken stock before it's ladled into the orzo means their flavor infuses the entire liquid base, not just the mushrooms themselves.
- The orzo gets built like a true risotto, one ladle at a time. Adding the hot stock gradually while stirring constantly develops the same creamy texture classic risotto is known for, just with a pasta shape instead of rice.
Stuffed Pesto Chicken with Orzo Risotto
Tom Jackson
Rated 3.0 stars by 7 users
Category
Poultry
Cuisine
Pasta
Servings
4
Prep Time
15 minutes
Cook Time
2 hours
Calories
1618
Stuffed Pesto Chicken with Orzo Risotto is a stunning comfort food recipe done with Italian style. This chicken breast is marinated, covered in panko breadcrumbs then packed full of pesto, provolone and mozzarella cheese. Served with a risotto made with orzo pasta, this dish is rich with umami flavor as it is topped with a black truffle Romano cheese. Served together this combo is show stopper.
Ingredients
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4 chicken breasts, boneless, skinless
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1 (16 oz) bottle Smoke on Wheels BBQ Marinade
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Cattleman’s Grill Italiano Seasoning
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1/4 cup pesto
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4 oz low-moisture mozzarella, grated
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4 slices provolone
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2 tbsp extra virgin olive oil
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1 cup panko
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Fresh parsley, minced, for garnish
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1 quart chicken stock
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1/2 oz dried morel mushrooms
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2 tbsp unsalted butter
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extra virgin olive oil
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1/4 cup shallot, minced
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1/4 cup dry white wine
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1 clove garlic, minced
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1/3 cup black truffle Romano (Murray’s Tartufalo)
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3/4 cup Orzo Risotto pasta
Orzo Risotto
Directions
Preheat your Yoder Smokers YS480S Pellet Grill to 425ºF, set up for indirect grilling.
Combine the chicken stock and dried morel mushrooms in a one quart pot. Bring to a simmer. Turn heat to low to keep warm. Let sit while mushrooms rehydrate.
Pound the chicken breasts into a even surface about 1/2” thick. Place in a mini Briner Bucket with the Smoke on Wheels BBQ Marinade to marinate for 30-45 minutes.
Heat a Lodge 10” Steel Skillet over medium heat. Add two tablespoons extra virgin olive oil. Add the panko and a couple teaspoons of Cattleman’s Grill Italiano Seasoning and toast until golden brown, stirring frequently. Remove form the heat.
Remove the chicken breasts from the marinade and one by one, lay on the toasted panko, then season with Cattleman’s Grill Italiano Seasoning and spread about one tablespoon pesto on the top side. Top with a slice of provolone and about one ounce mozzarella. Roll the thin pounded chicken around the filling into a burrito-like shape. Make sure the outside is well coated in the panko and transfer to a parchment lined sheet pan. Repeat with the remaining chicken.
Transfer the pan to the second shelf inside the grill. Bake at 425ºF until the chicken reaches and internal temperature of 155ºF-160ºF, about 45-55 minutes.
While the chicken cooks, prepare the Orzo Risotto.
Remove the mushrooms from the chicken stock and dice.
Melt one tablespoon of butter and one tablespoon of extra virgin olive oil in a Finex 12” Cast Iron Skillet over medium heat. Add the shallots to the skillet and cook until softened. Add the garlic and orzo pasta. Stir to coat the pasta and toast for 1-2 minutes. Add the mushrooms to the skillet. Pour in the wine and let reduce until almost entirely cooked out.
Ladle in the hot chicken stock, about 1/2 cup at a time, stirring constantly until the liquid has been absorbed. Continue adding 1/2 cup of liquid at a time until the pasta is softened and a creamy sauce is formed. Stir in the cheese and last tablespoon of butter. Taste for seasoning and add salt as needed. Cover with a heavy lid to stay warm.
Remove chicken from the grill. Scoop the orzo risotto into a bowl or plate. Slice the stuffed chicken and serve over the top of the orzo. Top with minced parsley for garnish.
Recipe Note
Recipe FAQ
Why toast the panko before coating the chicken in it?
Toasting it with olive oil and seasoning first builds color and flavor directly into the coating, so the finished dish doesn't rely entirely on the bake to brown plain breadcrumbs.
Why pound the chicken breasts thin before marinating?
An even half-inch thickness lets the marinade penetrate quickly in just 30-45 minutes, and it also makes rolling the chicken around the pesto and cheese filling much easier.
Why rehydrate the morels in the same stock used for the risotto?
Simmering the dried mushrooms directly in the chicken stock infuses their flavor into the entire liquid base, so it carries through every ladle added to the orzo later.
Why add the stock to the orzo gradually instead of all at once?
Ladling it in a half cup at a time while stirring constantly is the classic risotto technique — it's what develops the creamy, starchy texture rather than just boiling the orzo in a large volume of liquid.
What internal temperature should the chicken actually reach?
This recipe lists 155-160°F, but USDA's minimum safe internal temperature for poultry is 165°F, including the breast. Cook to at least 165°F to make sure the stuffed chicken is fully safe before slicing and serving.
How indoor-friendly is this recipe?
4 out of 5 — a home oven at 425°F will bake the stuffed chicken the same way, and the risotto is entirely stovetop; the only thing you'd miss indoors is a hint of smoke flavor from the pellet grill.
Recipe Highlights
Toasting the panko coating: Pre-toasting with oil and seasoning builds flavor and color into the crust before the chicken is even added.
Thin-pounding for a fast marinade: Even thickness lets the marinade penetrate quickly and makes rolling the stuffed chicken easier.
Infusing the stock with morels: Rehydrating dried mushrooms directly in the cooking liquid carries their flavor through the entire risotto.
Gradual stock addition: Ladling liquid in slowly while stirring is what builds the creamy, risotto-style texture in the orzo.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 1618
- Fat
- 58 grams
- Cholesterol
- 410 milligrams
- Sodium
- 2430 milligrams
- Carbs
- 138 grams
- Protein
- 109 grams
