Herb Crusted Chicken and Parsley Orzo
- 3/4 cup uncooked orzo
- 2 TBSP chopped fresh parsley
- 2 TBSP butter, divided
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 6 ounce skinless, boneless chicken breast halves
- 4 tsp dried fine herbes
- 1 TBSP EVOO
Cook orzo, omitting salt. drain.
Stir in parsley and butter, salt and pepper, keep warm.
While pasta cooks, sprinkle chicken with remaining salt and pepper and herbs.
Melt 4 teaspoons butter in nonstick skillet, add oil to pan and swirl to coat. Add chicken to pan, cook 5 minutes til brown. turn chicken over, cook 7 mins til done. remove from pan, let stand 5 minutes. serve over orzo