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1
Preheat the oven to 350 degrees F.
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2
Spread a sheet of plastic wrap flat on the work surface.
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3
Place 1 chicken breast in the center of the sheet and top with another sheet of plastic.
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4
Gently pound it with the flat side of a meat mallet (or the bottom of a small skillet or saucepan) until very thin, about 1/8-inch thick.
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5
Repeat with the remaining chicken breasts.
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6
Lightly season the chicken on both sides with Essence, salt, and pepper.
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7
Lay a piece of Gouda in the center of each chicken breast.
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8
Tuck the short ends of the chicken in and roll up the long ends, jellyroll fashion, to enclose the cheese completely.
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9
Secure each breast diagonally with a wooden toothpick, as needed.
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10
In a shallow bowl, combine the flour with 1 teaspoon Essence.
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11
In another bowl, beat the egg with the water.
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12
In a third bowl, combine the breadcrumbs with 1 teaspoon of Essence.
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13
One at a time, lightly coat each chicken breast roll in the flour.
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14
Dip into the egg wash, and then dredge in the bread crumbs to evenly coat, shaking to remove any excess.
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15
In a large ovenproof skillet, heat the oil and melt the butter over medium-high heat.
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16
Add the chicken breasts and cook, turning, until browned on all sides, 2 to 3 minutes.
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17
(If not an ovenproof skillet, transfer to a baking dish.)
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18
Place in the oven and bake until the chicken is cooked through, 8 to 10 minutes.
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19
Transfer the chicken to a cutting board and remove the toothpicks.
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20
Slice each breast into 3/4-inch rounds.
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21
Spoon the orzo into the center of each of 4 large dinner plates and arrange the sliced breasts along the orzo.
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22
Top the chicken with the tomato sauce and garnish with chopped parsley.
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23
Serve immediately.
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24
1 1/2 pounds ripe plum or heirloom tomatoes, cored, seeded, and roughly chopped
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25
1 1/2 tablespoons extra-virgin olive oil
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26
1 tablespoon balsamic vinegar
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27
1 tablespoon chopped fresh basil leaves
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28
1/2 teaspoon chopped garlic
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29
1/2 teaspoon salt
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30
In a blender, combine all the ingredients and pulse to a chunky consistency.
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31
Transfer to a glass bowl and adjust the seasoning to taste.
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32
Let sit at room temperature for 30 minutes to 1 hour to allow the flavors to blend.
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33
Serve at room temperature.
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34
8 ounces orzo pasta
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35
1/2 cup frozen peas
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36
1/4 cup olive oil
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37
1 tablespoon fresh lemon juice
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38
1/4 cup chopped green onions
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39
3 tablespoons chopped fresh parsley leaves
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40
2 tablespoons chopped fresh basil leaves
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41
Salt
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42
Bring a medium pot of salted water to a boil.
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43
Add the orzo and cook until tender, about 8 minutes.
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44
Add the peas and cook until tender, about 1 minute.
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45
Drain and rinse under cold running water.
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46
Drain well.
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47
In a large bowl, toss the pasta with the oil and lemon juice.
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48
Add the green onions, parsley, and basil and toss to combine.
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49
Add salt to taste.
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50
Serve at room temperature or slightly chilled.
