Delicious recipe! For the chicken, I used a mix of fresh herbs and dried and added a bit of garlic to both chicken and orzo. It's also very easy to make a quick pan sauce while the chicken is resting - just a bit of flour, white wine, water, salt and pepper and the sauce is ready in less than 3 minutes... plus the deglazing makes the pan so much easier to clean!
Herb-Crusted Chicken and Parsley Orzo
Photo: John Autry; Styling: Leigh Ann Ross
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Amount per serving
- Calories: 342
- Fat: 11.4g
- Saturated fat: 5g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 0.9g
- Protein: 33.9g
- Carbohydrate: 24.4g
- Fiber: 2.6g
- Cholesterol: 89mg
- Iron: 2.6mg
- Sodium: 428mg
- Calcium: 96mg
- 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
- 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.
Chicken Dish of the Month: January 2011
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