Herb-Crusted Chicken and Parsely Orzo

By wardcarrie5

Cooking Light

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 drived fines herbes
• 1 Tablespoon olive oil

Details

Servings 4

Preparation

Step 1

1. Cook o
orzo according to package directions, omitting salt and fat. Drain. Stir in parsley, 2 teaspoon 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.

4 Servings - 1 breat half and 1/2 cup of orzo mixture
WW points: 8

Calories: 342
Fat: 11.4g
Protein: 33.9g
Carbohydrates: 24.4g
Fiber: 2.6g