Serves 4
Sun-dried tomatoes and Romano cheese pack a flavourful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccoli.
Total Time: 30 minutes
Ingredients
- 8oz orzo, preferably wholemeal
- 1 cup water
- ½ cup chopped sun dried tomatoes (not oil packed), divided
- 1 diced plum tomato
- 1 peeled clove garlic
- 3 teaspoons chopped fresh marjoram, divided
- 1 tablespoon red wine vinegar
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
- 4 boneless and skinless chicken breasts
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Frozen artichoke hearts, thawed
- ½ cup finely shredded Romano cheese, divided