4 medium chicken breast halves (about 1 1/2 lb. total)
8 cloves garlic, minced
2 tablespoons olive oil
1 8-oz can tomato sauce
1/2 cup water
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Dash ground cloves
6 oz. frozen small whole onions (about 1 1/2 cups)
1 cup orzo (rosamarina)
Grated Parmesan cheese
Skin chicken, if desired. Rinse chicken; pat dry. In a large pot cook chicken and garlic in hot oil 15 minutes or till chicken is lightly browned, turning often to brown evenly. Drain off fat. (I try not to burn the garlic or it will taste bitter. I did not add it at the beginning to prevent burning).
Meanwhile, stir together tomato sauce, water, vinegar, salt, pepper and cloves. Stir in onions. Pour sauce over chicken. Bring to boiling; reduce heat. Simmer, covered, 35-40 minutes or till chicken is tender and no longer pink. Cook orzo according to package directions; drain.
Use slotted spoon to transfer chicken to a serving platter, keep warm. Simmer sauce uncovered, 5-10 minutes more till thickened. Serve sauce over chicken. Sprinkle with Parmesan cheese.
Serves 4
Note: I usually simmer the chicken with the sauce less time depending on the thickness of the chicken breasts.
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