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
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.
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