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Herb-Crusted Chicken and Parsley Orzo

Photo: John Autry; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 1 breast half and 1/2 cup orzo mixture)
This one-dish dinner is a dream come true on a busy weeknight. Our reviewers raved about the flavor of the chicken.

Ingredients

  • 3/4 cup uncooked orzo
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons butter, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 4 teaspoons dried fines herbes
  • 1 tablespoon olive oil

Nutrition Information

  • calories 342
  • fat 11.4 g
  • satfat 5 g
  • monofat 4.3 g
  • polyfat 0.9 g
  • protein 33.9 g
  • carbohydrate 24.4 g
  • fiber 2.6 g
  • cholesterol 89 mg
  • iron 2.6 mg
  • sodium 428 mg
  • calcium 96 mg

How to Make It

  1. Cook orzo according to package directions, omitting salt and fat. Drain. Stir in parsley, 2 teaspoons butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Keep warm.

  2. While pasta cooks, sprinkle chicken with the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper; sprinkle fines herbes over both sides of chicken, pressing gently to adhere.

  3. Melt remaining 4 teaspoons butter in a large nonstick skillet over medium heat. Add oil to pan, and swirl to coat. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 7 minutes or until done. Remove chicken from pan; let stand for 3 minutes. Serve chicken over orzo mixture.

Cook's Notes

Chicken Dish of the Month: January 2011