Break Up Chicken

30 mins
Serves 4
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Directions

  1. 1Pound chicken thighs to get them nice and thin.
  2. 2Pound chicken thighs to get them nice and thin.
  3. 3Pound chicken thighs to get them nice and thin.
  4. 4Season chicken thighs with salt, pepper, and garlic powder.
  5. 5Season chicken thighs with salt, pepper, and garlic powder.
  6. 6Season chicken thighs with salt, pepper, and garlic powder.
  7. 7Grill the chicken thighs until lightly browned on both sides.
  8. 8Grill the chicken thighs until lightly browned on both sides.
  9. 9Grill the chicken thighs until lightly browned on both sides.
  10. 10Place grilled chicken thighs on a sheet pan.
  11. 11Place grilled chicken thighs on a sheet pan.
  12. 12Place grilled chicken thighs on a sheet pan.
  13. 13Brush the chicken with garlic oil.
  14. 14Brush the chicken with garlic oil.
  15. 15Brush the chicken with garlic oil.
  16. 16Pour the remaining garlic oil over the chicken.
  17. 17Pour the remaining garlic oil over the chicken.
  18. 18Pour the remaining garlic oil over the chicken.
  19. 19Add chicken stock to the sheet pan.
  20. 20Add chicken stock to the sheet pan.
  21. 21Add chicken stock to the sheet pan.
  22. 22Season with oregano, thyme, basil, and more parmesan cheese.
  23. 23Season with oregano, thyme, basil, and more parmesan cheese.
  24. 24Season with oregano, thyme, basil, and more parmesan cheese.
  25. 25Bake at 375 for about 30 minutes.
  26. 26Bake at 375 for about 30 minutes.
  27. 27Bake at 375 for about 30 minutes.
  28. 28Add slices of provolone cheese to each chicken thigh.
  29. 29Add slices of provolone cheese to each chicken thigh.
  30. 30Add slices of provolone cheese to each chicken thigh.
  31. 31Bake again until cheese is melted and bubbly.
  32. 32Bake again until cheese is melted and bubbly.
  33. 33Bake again until cheese is melted and bubbly.
  34. 34Meanwhile, make the sauce: Sauté red onion and garlic in olive oil.
  35. 35Meanwhile, make the sauce: Sauté red onion and garlic in olive oil.
  36. 36Meanwhile, make the sauce: Sauté red onion and garlic in olive oil.
  37. 37Season the mixture with salt and pepper.
  38. 38Season the mixture with salt and pepper.
  39. 39Season the mixture with salt and pepper.
  40. 40Add tomato sauce and stir well.
  41. 41Add tomato sauce and stir well.
  42. 42Add tomato sauce and stir well.
  43. 43Simmer sauce until slightly thickened.
  44. 44Simmer sauce until slightly thickened.
  45. 45Simmer sauce until slightly thickened.
  46. 46Add heavy cream to lighten the sauce.
  47. 47Add heavy cream to lighten the sauce.
  48. 48Add heavy cream to lighten the sauce.
  49. 49Stir in diced tomatoes.
  50. 50Stir in diced tomatoes.
  51. 51Stir in diced tomatoes.
  52. 52Add fresh basil and stir until combined.
  53. 53Add fresh basil and stir until combined.
  54. 54Add fresh basil and stir until combined.
  55. 55Season the sauce with salt, pepper, and dried parsley.
  56. 56Season the sauce with salt, pepper, and dried parsley.
  57. 57Season the sauce with salt, pepper, and dried parsley.
  58. 58Stir until thoroughly combined.
  59. 59Stir until thoroughly combined.
  60. 60Stir until thoroughly combined.
  61. 61Grate parmesan cheese over the sauce and stir.
  62. 62Grate parmesan cheese over the sauce and stir.
  63. 63Grate parmesan cheese over the sauce and stir.
  64. 64Simmer the sauce for a few seconds.
  65. 65Simmer the sauce for a few seconds.
  66. 66Simmer the sauce for a few seconds.
  67. 67Plate the orzo, top with the chicken, then add the sauce and grilled broccolini.
  68. 68Plate the orzo, top with the chicken, then add the sauce and grilled broccolini.
  69. 69Plate the orzo, top with the chicken, then add the sauce and grilled broccolini.

Ingredients

  • 30 chicken thighs
  • 30 chicken thighs
  • 30 chicken thighs
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon pepper
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 cup garlic oil
  • 1 cup garlic oil
  • 1 cup garlic oil
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 teaspoon oregano
  • 1 teaspoon oregano
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon thyme
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon basil
  • 1 teaspoon basil
  • 1 cup parmesan cheese
  • 1 cup parmesan cheese
  • 1 cup parmesan cheese
  • 15 slices provolone cheese
  • 15 slices provolone cheese
  • 15 slices provolone cheese
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 cup red onion
  • 1 cup red onion
  • 1 cup red onion
  • 1 cup garlic
  • 1 cup garlic
  • 1 cup garlic
  • 2 cups tomato sauce
  • 2 cups tomato sauce
  • 2 cups tomato sauce
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 1 can diced tomatoes
  • 1 can diced tomatoes
  • 1 can diced tomatoes
  • 1 bunch basil
  • 1 bunch basil
  • 1 bunch basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried parsley
  • 1 teaspoon dried parsley
  • 3 cups orzo pasta
  • 3 cups orzo pasta
  • 3 cups orzo pasta
  • 3 cups broccolini
  • 3 cups broccolini
  • 3 cups broccolini

Equipment

meat malletsheet pangrillovenpastry brushlarge mixing bowlspoonladletongs