Time for Cooking Light magazine!! Have I mentioned I LOVE THIS MAGAZINE!!! And this week I have 2 meals from it! Yum! For the simple I chose the chicken first. I mean how can you go wrong with Chicken?! This recipe is really simple and really good! It was our first time trying orzo and I really liked it! We really liked it!
Definitely worth making!! Now we had bigger chicken breasts than what they called for so it did take a little bit more time to cook the breasts but it was totally worth the little bit of extra time. I added some fresh steamed and quickly sauteed green beans to round it off and it was perfect.
Herb-Crusted Chicken and Parsley Orzo:
3/4 c uncooked orzo
2 Tbsp Chopped fresh parsley
2 Tbsp butter, divided
1/2 tsp salt, divided
1/4 tsp black pepper, divided
4 (6oz) skinless, boneless chicken breast halves
4 tsp dried fines herbs ( I used Herb De Providence)
1 Tbsp olive oil
1. Cook orzo according to package directions, omitting salt and fat. Drain. Stir in parsley, 2 tsp butter, 1/4 tsp salt and 1/8 tsp pepper. Keep warm
2. While pasta cooks, sprinkle chicken with the remaining 1/4 tsp salt and the remaining 1/8 tsp pepper, sprinkle fines herbs over both sides of chicken, pressing gently to adhere.
3. Melt remaining 4 tsp 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.
Yields: 4 servings ( 1 breast and 1/2 c orzo mixture)