Herb-Crusted Chicken and Parsley Orzo

  • SharonFiedler Posted: 01/11/11
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    I really like the fines herbs. I will be using it often. My husband didnt care for the orzo.

  • lindsaywolf Posted: 01/18/11
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    What a great recipe! I did alter it a bit though. I used my ownmixture of dried herbs for the chicken (rosemary, thyme, basil, oregano). For the Orzo, I added a little bit of fresh lemon juice and sauteed red onion to it. I had butterflied the chicken breasts so they would cook faster. I served this with sauteed kale and it was delicious!

  • monyhoney Posted: 01/11/11
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    I had no idea what dried fine herbs this recipe called for, so I just purchased poultry seasoning and wasn't too excited about it. Turns out the chicken was great. The orzo was bland, but salt and pepper helped. Next time I'll try some Feta Cheese like was recommended in one of the other reviews.

  • abbyandchris Posted: 01/26/11
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    Great weeknight recipe! My husband made his own fines herbs mixture. He also used chicken tenders instead of breasts, which was great because they cooked very fast. No alterations were made to the orzo, which was pretty good. The chicken and herbs are the star of this one. Will make again for sure!

  • cleverSolitude Posted: 02/06/11
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    I really enjoyed this dish after tweaking the process just a bit. I toasted the orzo and cooked it in one can of low sodium chicken broth and about 1/2 cup of water. Pretty much all of the broth was soaked up during the cooking process so there was no need to drain. I used about 3 tbsp of parsley and omitted the salt. I butterflied the chicken, patted them dry and seasoned with salt, pepper and italian seasoning (instead of fine herbs). Served with roasted asparagus!

  • Julie52 Posted: 01/06/11
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    I used the herbs called for in the recipe and it was so good after crisping on the chicken in the pan. I thought the orzo would be a bit bland so added 2 T reduced fat Feta Cheese. made all the difference. Goat Cheese would be good as well. I am on Weight Watchers and found this meal at 8 points wonderful. My husband and daughter loved it too.

  • LisaLight Posted: 01/31/11
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    My whole family enjoyed this meal. Very tasty!

  • Lisacm Posted: 01/04/11
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    I found this meal a little on the boring side, although it still had some taste to it. I find orzo rather bland so that may be part of the reason. I used some herbs de provence that I had picked up in France last year to season the meat. A good meal for those days when I need to watch my weight but still desire something filling yet with a little flavor.

  • MaryInIowa Posted: 01/30/11
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    Very tasty. I didn't make any alterations to the recipe. The aroma of the fines herbes on the chicken as it was cooking was absolutely amazing. I thought the orzo and chicken went well together and didn't need anything extra added to either.

  • HelloSunshine1 Posted: 03/27/11
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    Who would have thought herb-crusted chicken could be so good? I couldn't find Fines Herbs, but looked it up at the Spice Islands website. I mixed my own using a teaspoon of each herb (Chervil, Chives, Parsley, Tarragon). I pounded the chicken, but otherwise stayed true to the recipe. We've had it several times now, and find it easy to use any leftover chicken in a variety of ways. It's really good, and the chicken can go well with many side dishes besides the orzo recipe.

  • jmcintron Posted: 04/26/11
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    This was good, but I didn't feel like spending $7 on a jar of fines herbes so I made my own mix ...plus I figure, why use dried if I can use fresh, so it was a mix of fresh parsley and chives plus dried tarragon and some herbes de provence. I feel like I should have pounded the chicken so that it could have cooked more quickly but it didn't burn as I feared; instead it was nicely caramelized and crispy. Overall it is a slightly boring recipe but we enjoy bold flavors most of the week, this was a nice change of pace!

  • JulzChicago Posted: 04/13/11
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    Like other reviewers, I made my own blend of herbs using dried oregano, dried basil, dried rosemary and dried parsley. The outside of the chicken turned out very crispy while the inside stayed rather moist which is definitely hard to achieve when pan sauteeing chicken breasts. I did have to keep it on the stove a bit longer than stated in the recipe but that's probably because I had pretty thick chicken breasts. I loved the orzo. I had tri-colored orzo at home and I enjoyed the butter/parsley mixture - I didn't find it dry at all but I also added in a bit of the pan drippings from the chicken. Would definitely make this again.

  • Darbys02 Posted: 08/04/11
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    This was super easy and all 3 of my kids ate of ton of the chicken! I bought the dried herbs at King Soopers and it was only $4.50....I'll be making this again. I really liked the pasta too.

  • JessicaLuu Posted: 09/20/11
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    Chicken was edible, but somewhat boring and bland, but the orzo was really awful and bland. I may make the chicken again but with one of the other delicious orzo recipes from cooking light.

  • davidz Posted: 11/06/11
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    This is one of my favorite recipes from Cooking Light. Its super easy and a very flavorful dish. We usually make this dish once every couple of months.

  • mikeandmonica Posted: 01/09/12
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    We really liked this dish - the orzo I ended up with too much butter (it didn't look good so I added more...too much), but this was really flavorful and delicious. I used some of the leftover chicken in a salad the next day (which was really good), and some for a sort of quesedilla for the kids the next night which was also really good. The orzo is a little bit blah, but it works overall. I'll flip through the reviews to see if there are any better ideas for the orzo or a side dish to try it again. I forgot to add - I didn't have fines herbes, so I used a recipe for it that was CLOSE to what it should be (I didn't have chevril).

  • Belanos Posted: 02/05/12
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    This was nice, although I thought the taste of the fines herbes was rather subtle. Served it with asparagus that I quickly sautéed in the pan right after the chicken was done. I've made this twice, the first time with the orzo (although I forgot the parsley), and the second with brown rice. I do plan to make this again.

  • uscgraawl Posted: 09/03/12
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    I thought this was a good recipe. I added some fresh lemon juice to the chicken before I seasoned it with the spices. That gave it a bit of extra flavoring that was subtle, but not overwhelming. I used brown rice instead of orzo because I forgot to grab it at the store. I though it came out okay. The chicken really made the meal.

  • brandonstill Posted: 04/21/13
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    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.

  • emon79 Posted: 07/08/13
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    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!

  • GailKelly Posted: 05/15/12
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    The chicken was great but I think its safe to safe the that the orzo was mediocre

  • JaimeMac Posted: 11/02/12
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    OMG delicious

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