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1
Mix chicken through Italian seasoning in a dish and let marinate overnight.
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2
Dice the zucchini and tomato, then mix them together.
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3
Store these in the refrigerator overnight too.
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4
Preheat oven to 350.
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5
Heat a fry pan on the stove top on high till hot, then turn the heat down to medium high.
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6
Remove chicken from marinade (but keep the liquid), salt and pepper both sides of the meat and sear the chicken in the fry pan till brown, about 3 minutes per side.
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7
Place the browned chicken on a greased baking sheet (which has a rim to catch the chicken juices).
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8
Mix the orzo, diced zucchini, diced tomato, and 1.75 cups chicken broth in a casserole, (I use a loaf pan).
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9
Cover tightly with foil.
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10
Place the chicken and the orzo in the oven.
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11
Bake for 25 minutes (if using chicken pieces, bake for 30 minutes however the orzo will only needs 30 minutes).
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12
Now back to the chicken marinade.
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13
Use the marinade to deglaze the fry pan.
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14
Drain and rinse the bean several times (to remove the salt).
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15
Add the beans, 2 tbs spaghetti sauce and 1 cup of broth to the marinade in the fry pan, and simmer till reduced by one third.
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16
When the sauce is reduced, remove the bay leaf and rosemary stem.
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17
When the chicken and orzo are cooked; its time to plate the food.
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18
Spread the orzo on your best Tuscan style-severing platter, then the chicken, and finish by pouring the bean sauce over the whole dish!
