Cheesy Orzo Stuffed Chicken with Pink Vodka Sauce

Here's what you'll need:

1 pound chicken breast (either thinly sliced or butterflied will work)

1/4 cup cooked orzo pasta

1 small onion, minced and separated in 2 equal piles

1 cup ricotta cheese

1/4 cup Parmesan cheese

1/4 cup shredded mozzarella 

1 tablespoon chopped fresh parsley, plus a teaspoon more for garnish

salt and pepper

1 clove of garlic, minced

1/2 cup vodka

28 oz can crushed tomatoes

1 1/2 tablespoons italian seasoning

pinch of red pepper flake

1/2 cup of heavy cream

2 tablespoon extra virgin olive oil

Stuffed Chicken

Preheat the oven to 350 degrees. Season the chicken with salt and pepper and set aside. 

In a medium skillet heat 1 tablespoon of the olive oil, over medium heat.  Add half of the onion and saute until tender and slightly golden. Drain off on a paper towel.  

In a medium size bowl mix together the cheeses, pasta, parsley, and onions. Spread evenly onto the chicken breast. If they're butterflied just fold them over and secure with a toothpick. If they are thinly sliced roll them up and secure them with a toothpick. Make sure to leave enough room to be able to pull the toothpick out once the chicken is cooked. 

Vodka Sauce

In a sauce pan heat the other tablespoon of olive oil. Add the garlic and the other half of the onion. Cook until the onion in tender and translucent. Add the vodka and cook until reduced by half, about 5 minutes. Add the tomatoes, the seasoning and a pinch of salt and pepper. Bring to a boil then reduce to a simmer. Cook until slightly thickened. Take off the heat and add the cream. 

Put the stuffed chicken into a greased casserole dish. Pour the sauce over top. Bake for 40-45 minutes or until the chicken is cooked through.