In a heavy skillet on medium high heat, sear thawed, salt and peppered chicken breasts on both sides in a butter or olive oil until browned on both sides, don't disturb them while they sear to obtain maximum crispiness and browning. Once the chicken is seared on both sides, remove it from the pan and set aside on a plate. They won't be cooked through all the way, that's o.k., they'll finish in the pan later with the orzo.
In the same hot pan that the chicken was just removed from, add the minced shallot, garlic and tomatoes.
Saute the shallot, garlic, and tomatoes until the garlic and shallot have softened and the tomatoes become soft, break down, and have released their juices.
Add stock, cream, and uncooked orzo.
Stir in the orzo, and add the seared chicken breast back to the pan; let simmer for 7-10 minutes until orzo is tender and chicken is cooked through.
Give the orzo a light stir, and garnish with fresh basil leaves. Serve chicken on bed of orzo.