Chef Bernard'S Chicken Curry

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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.

* Per serving · 4 servings · Values may vary.