Carols Encore Chicken

4-skinless boneless chicken breasts, sliced into thickness (8 pieces)

Olive oil
Provolone cheese, sliced
Roasted red peppers
Prosciutto
box orzo
1 shallot, diced
3-4 cloves garlic, minced
1 jar alfredo sauce
1-14.5oz can tomato bits or diced tomatoes
C. frozen peas
C. sherry
1 can beef consomm
2T. cornstarch in 1/3 C. water (slurry)
C. blue cheese, crumbled
Salt and pepper
Preheat oven to 350 F.
For orzo, bring saucepan of water to a boil and add salt. Stir in orzo
and boil 7-8 min.
In the meantime, season chicken on one side with salt and pepper. On
a foil lined cookie sheet, assemble 8 individual layers of provolone, red
pepper and prosciutto, keeping ingredients in a uniform size with the
chicken breasts. Place skillet on stove over medium heat. Drizzle skillet
with 3T. olive oil and fry chicken breasts 4 minutes on one side, then
turn over for one additional minute. (Chicken will not be fully cooked.)
Place chicken pieces on top of the prepared layers on cookie sheet.
Invert the layers. Bake the chicken layers in the oven for 5-8 minutes,
until chicken is cooked through.
While chicken is baking, drain orzo and set aside. Using the empty
saucepan, saut garlic and shallot in 1 T. olive oil on medium-low heat
until soft (4min.). Add orzo back into the saucepan. Stir in alfredo
sauce, tomato bits and peas. Cover and keep on low heat.
Deglaze empty chicken skillet with C. sherry, stirring up chicken
drippings. Add 1 can beef consomm and cornstarch slurry. Bring to a
boil and add blue cheese. Turn off heat.
To serve, spread a puddle of consomm in the middle of a plate. Place
1 large spoonful of orzo in the center of the consomm and top with
the chicken layers.

Serves 8.