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Rating: 4 stars
24 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

This one-dish dinner is a dream come true on a busy weeknight. Our reviewers raved about the flavor of the chicken.

Maureen Callahan
Recipe by Cooking Light January 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 1 breast half and 1/2 cup orzo mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Chef's Notes

Chicken Dish of the Month: January 2011

Nutrition Facts

342 calories; fat 11.4g; saturated fat 5g; mono fat 4.3g; poly fat 0.9g; protein 33.9g; carbohydrates 24.4g; fiber 2.6g; cholesterol 89mg; iron 2.6mg; sodium 428mg; calcium 96mg.
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