Boneless Chicken Breast	g
Goat Cheese	g
Fresh Basil	g
Walnuts	g
Fresh Thyme	tbsp
Salt & Pepper to taste
Honey	tbsp
Olive Oil	tbsp
Salted Butter	tbsp
White Miso	tbsp
Garlic Clove
Shallots
Orzo	g
Chicken Broth	ml
Baby Spinach	g
Aceto Balsamico	tbsp

1. Preheat the oven to 200 ºC.
2. In the meantime, wash the basil and thyme and shake dry. Pluck the leaves from the stems. Peel the garlic and cut into fine cubes. Peel and slice the shallots into rings. In a medium bowl, combine the goat cheese, basil, walnuts, thyme, salt and pepper.
3. Rinse chicken breast fillets with cold water, pat dry and cut side pockets. Season the chicken with salt and pepper. Fill the fillets with the cheese filling and close the opening with wooden skewers.
4. Heat the olive oil in a large skillet set over medium high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet on a plate and set aside. Be careful when flipping the chicken to keep the cheese inside.
5. To the same skillet, add the butter, shallots, garlic, and orzo. Cook until the garlic is fragrant, and the orzo toasted, about 2-3 minutes.
6. Add the chicken broth, baby spinach, and balsamic vinegar. Bring to a boil over high heat and stir. Slide the chicken, and any juices left on the plate, back into the skillet.
7. Transfer to the oven and roast for 10-15 minutes or until the chicken is cooked through.
8. Serve the chicken with orzo and garnish with some herbs and goat cheese

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