Mix together the olive oil, lemon juice, rosemary, garlic, paprika, salt and pepper.
Carefully slice the chicken in half, resulting in two thin cutlets.
Pour the marinade over the chicken and allow to marinate while you make the orzo risotto.
In a large, deep pan or braiser, heat the olive oil. Add the onion and garlic and cook until soft and fragrant.
Add the orzo white wine and allow to reduce. Pour in the stock and cream then season with salt and pepper.
Reduce the heat and partially cover with a lid then allow to simmer for 10 minutes until the orzo is cooked and creamy. Add the Parmesan cheese and adjust seasoning if necessary.
In a large pan set over high heat, cook the chicken for 2-3 minutes per side until golden and cooked through.
Serve the orzo with the chicken with lemon wedges and extra Parmesan grated over the top.