master

Classic Italian ingredients like oregano, capers, crushed red pepper, and more come together to make the bright, zesty sauce that coats our baked chicken—perfectly matched by a layer of melty mozzarella. It’s the ideal topping for a simple base of tender orzo pasta and sautéed zucchini tossed with creamy fromage blanc.

Ethan Mick

with Orzo & Zucchini

Mozzarella & Tomato Baked Chicken

Boneless, Skinless Chicken Breasts

Orzo Pasta

Zucchini

Garlic

Fresh Mozzarella Cheese

Capers

Fromage Blanc

Tomato Paste

Whole Dried Oregano

Crushed Red Pepper Flakes

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the **zucchini**; halve lengthwise, then thinly slice crosswise. Roughly chop the **capers**. Peel and roughly chop **2 cloves of garlic**. Thinly slice the **mozzarella**.

Prepare the ingredients:

In a medium pan (nonstick, if you have one), heat **1 teaspoon of olive oil** on medium-high until hot. Add the **chopped capers**, **oregano**, and **half the chopped garlic**. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the **tomato paste**, **1/2 cup of water** (carefully, as the liquid may splatter), and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the sauce:

Pat the **chicken** dry with paper towels; season with salt and pepper on both sides. Place in a baking dish. Evenly top the seasoned chicken with the **sauce** and **sliced mozzarella**; season with salt and pepper. Bake 20 to 22 minutes, or until the cheese is melted and the chicken is cooked through. Remove from the oven.

Bake the chicken:

Once the chicken has cooked about 10 minutes, add the **pasta** to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the pasta:

While the pasta cooks, rinse and wipe out the pan used to make the sauce. In the same pan, heat **1 teaspoon of olive oil** on medium-high until hot. Add the **sliced zucchini** in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the **remaining chopped garlic**; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. To the pot of **cooked pasta**, add the **cooked zucchini**, **fromage blanc**, and **1 teaspoon of olive oil**. Stir to combine. Taste, then season with salt and pepper if desired. Serve the **finished pasta** topped with the **baked chicken**. Enjoy!