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Ahead Of Time (do the Orzo at least a few hours early):
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1. Prepare the Orzo. Put some olive oil in a pan or pot. Add the Orzo and stir. Place over medium to medium high heat. Stir once in awhile. It should brown slightly (do not burn!), taking about 5 minutes. Add the bouillon or stock to cover, and maintain a slow boil. Add liquid as required (just like rissoto). When 'al dente' (about 20 minutes), remove from heat, and place on a cookie sheet or pan, and let it air dry, or place in a very slow oven for a few minutes. Stir once in awhile
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You can do the remainder of the prep any time:
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2. Cut up the green onions into 1/8 inch slices.
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3. Slice the red peppers into strips, 1/8 to 1/4 inch wide. Saute them for a few minutes.
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4. Poach the chicken breasts.
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5. Grate the Swiss cheese, using the large grater.
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6. In a pot, heat the cream, curry powder, and Chutney. When thickened, add a squirt of the Sriracha (be careful not to overdo it). Finally, add the golden raisins.
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Assembly:
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1. Reheat the Orzo, chicken, peppers, and sauce.
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2. Place some Orzo on each plate.
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3. Add the grated Swiss cheese.
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4. Add 3 to 5 strips of chicken breast.
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5. Add the sauce.
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6. Add the red pepper strips.
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7. Sprinkle on some of the green onion.
