Herb-Crusted Chicken and Parsley Orzo

By Kplmrm

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


Nutritional Information
Calories:342
Fat:11.4g (sat 5g,mono 4.3g,poly 0.9g)
Protein:33.9g
Carbohydrate:24.4g
Fiber:2.6g
Cholesterol:89mg
Iron:2.6mg
Sodium:428mg
Calcium:96mg

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

Adapted from find.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.