Caprese Chicken with Creamy Orzo

Directions

1. Preheat oven to 425 F.
2. Place a large skillet over medium-high heat. When the skillet is hot, add prosciutto in a single layer and cook, turning occasionally until crispy, 2-3 minutes. Remove to a paper towel lined plate and set aside.
3. Return the skillet to medium-high heat. Add 1 tsp of oil to the skillet and swirl to coat the bottom. Add garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes.
4. Pat chicken dry with paper towels and season with ½ tsp salt and ½ tsp pepper on both sides. Add to the pan and cook, flipping once halfway, until golden on each side, 8-10 minutes.
5. While the chicken is cooking, add tomatoes, remaining oil and garlic, lemon zest, lemon juice, crushed red pepper, and remaining salt and pepper to a baking dish. Stir to combine and spread in an even layer.
6. When the chicken is done, nestle it between tomatoes and scatter with half the bocconcini. Transfer the baking dish to the oven and bake until chicken is cooked through, about 20 minutes.
7. Meanwhile, fill a large saucepan with water, add salt, and bring it to a boil over high heat. Add orzo and cook until al dente, 8-10 minutes.
8. Drain orzo and return to the pot. Add butter and Parmesan, and stir, until orzo is fully coated and cheese has melted. Season with pepper, to taste.
9. Roughly chop or crumble cooled prosciutto.
10. When the chicken is cooked, scatter with crispy prosciutto, reserved bocconcini, and fresh basil. Drizzle with balsamic vinegar and serve with creamy orzo. Enjoy!