MOST Food: Main Course: Chicken Roulade and green pea orzo with steamed green beans

Chicken Roulade with sun dried tomatoes:
6 boneless skinless chicken breasts
salt and pepper
3/4 cup chopped sweet pancetta
1-tbs butter
3/4 cup diced celery
1 small onion minced
2 tbs finely chopped sun dried tomatoes
1/8 tsp dried thyme
1/4 tsp pepper
4 slices dried white bread, cubed
1-cup low sodium chicken or vegetable stock
1 tsp flour

In a large non-stick frying pan, cook the pancetta until crispy. Remove, reserving fat. Add the butter to the reserved fat in the hot pan and sauté the celery and onions until softened. Reserving fat, remove celery and onions to a medium bowl and set frying pan aside. To the bowl, add the sun dried tomatoes, thyme, pepper, bread cubes and pancetta along with 1/3 cup of the stock and mix gently. Set aside to cool. Pound chicken breasts to approximate 1/4 inch thickness and sprinkle both sides with salt and pepper. Divide the stuffing between the 6-pounded chicken breasts and form stuffing into a sausage shape 1 inch from the narrow end of the chicken breast. Starting with the narrow end of  one chicken breast, roll up the chicken tucking in any stray stuffing and secure end with two toothpicks. Repeat with remaining chicken. Heat the reserved fat in the pan adding more butter and a bit of olive oil if necessary and brown each chicken breast on all sides until golden. Repeat with all chicken rolls. Place in a glass baking dish with the remaining 2/3 cup of stock and bake uncovered in a 350F degree oven for 30 minutes. Sprinkle flour in bottom of frying pan and cook with any reserved fats scraping up any browned chicken bits over medium-high heat, 2 to 3 minutes. Add accumulated juices from cooked chicken and thin if necessary with chicken stock. Cook a further 1 to 2 minutes. Adjust seasonings.
To serve, remove all toothpicks from chicken and slice roulades revealing stuffing centre. Spoon sauce over chicken slices and serve with orzo (recipe follows) and steamed green beans.

Orzo with peas and mushrooms
1 1/2 cups orzo pasta
1 tbs olive oil
1 tsp butter
1/2 pound package button mushrooms cleaned, trimmed and halved
3 cloves garlic minced
1/4 tsp salt
2 tbs freshly squeezed lemon juice
1/2 cup chicken or vegetable stock
1 cup fresh or frozen baby peas
1/2 cup freshly grated Parmesan cheese
Black pepper

Cook orzo according to package directions. Drain and stir in olive oil. While pasta is cooking, melt butter in a large ovenproof sauté pan over high heat. Add mushrooms and toss until slightly browned, about 4 minutes. Add salt and minced garlic and roast in a 350F oven for 20 minutes. Return to stovetop and over medium heat, add lemon juice, stock, peas and cooked orzo and heat thoroughly. Add Parmesan and sprinkle with pepper. Adjust seasonings and serve immediately.