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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
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
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.
Nutritional Information:
Amount per servingCalories: 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
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