Ingredients

1 cup Greek Orzo

Olive oil

Chicken bouillon or stock

1 or 2 chicken breasts

1 fresh red pepper

2 Tbsp Earl Grey Mango Chutney

1 tsp mild curry powder

1 cup heavy cream

1/2 cup golden raisins

Sriracha Chili Sauce

4 green onions, cut 1/8 inch

1/3 lb Swiss cheese

Preparation

Ahead Of Time (do the Orzo at least a few hours early):

  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

You can do the remainder of the prep any time:

  1. Cut up the green onions into 1/8 inch slices.

  2. Slice the red peppers into strips, 1/8 to 1/4 inch wide. Saute them for a few minutes.

  3. Poach the chicken breasts.

  4. Grate the Swiss cheese, using the large grater.

  5. 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.

Assembly:

  1. Reheat the Orzo, chicken, peppers, and sauce.

  2. Place some Orzo on each plate.

  3. Add the grated Swiss cheese.

  4. Add 3 to 5 strips of chicken breast.

  5. Add the sauce.

  6. Add the red pepper strips.

  7. Sprinkle on some of the green onion.