*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Pasta
                 Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Uncooked orzo or riso pasta
      3/4   c            Low-sodium chicken broth
                         - (or water)
                         Salt -- as desired
    1       t            Freshly ground black pepper
    1       tb           Olive oil
    1       sm           Onion
                         - peeled & coarsely diced
    2       tb           Minced garlic
    2                    Anchovy fillets -- chopped
      1/4   c            Tightly packed, fresh basil
    1                    Egg white
    1       tb           Dry bread crumbs
    4       lg           Chicken breast halves
                         - boned
      1/3   c            Marsala
      1/4   c            Balsamic or red wine vinegar
    3       tb           Olive oil
   COMBINE PASTA AND BROTH in a small pot, cover, place over medium-high heat,
   bring to a boil and cook 5 minutes, or until barely soft. Remove from heat
   and transfer contents of the pot to a work bowl. Add salt and pepper.
   Meanwhile, heat the olive oil over medium heat in a medium skillet on the
   stove, add the onions, garlic and anchovies and cook, stirring
   occasionally, until onions are softened, about 8 to 10 minutes. Scrape the
   mixture into a food processor, add basil and puree until coarsely ground.
   Add onion mixture to the pasta in the mixing bowl and add egg white and
   bread crumbs. Mix well. Chill in the refrigerator. Pull the tenderloins off
   the meat side of each breast and set aside. Remove the skin in 1 piece and
   set aside. Place breasts between layers of plastic wrap or wax paper and
   flatten to a 3/8-inch thickness. Gently flatten the tenderloins. Lay the
   breasts down on what was their skin side and place about 1/3 cup stuffing
   on each breast, leaving a 1-inch border. Gather up the edges around the
   stuffing as best you can. Lay a tenderloin on the opening and wrap each
   bundle with the skin. Preheat oven to 350F. Place the bundles in a baking
   dish just large enough to hold them comfortably. Pour in Marsala and
   vinegar, cover and place in oven for 20 minutes. Arrange the chicken on a
   platter and pour the cooking juices into a saucepan. Place saucepan over
   high heat and boil until reduced by half. Remove from the heat, pour the
   sauce into a mixing bowl and vigorously whisk in 3 tablespoons olive oil.
   Pour the sauce over the chicken and serve immediately.
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