I made this today.I actually prepped the chicken the night before with the herbs and seasoning and left it in the fridge overnight. This was very easy to fix and the family loved it. The family wasn't to fond of the orzo. It's kind of hard to grasp pasta that looks like rice. Overall the dish was good and I will make it again. I think next time I will use spinach instead of the parsley.
Herb-Crusted Chicken and Parsley Orzo
Chicken Dish of the Month
Yield: 4 servings (serving size: 1 breast half and 1/2 cup orzo mixture)
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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.
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