Cooking Light, Jan/Feb 2011…This is the second time around on this recipe and it’s blog worthy as it’s a great, easy chicken dinner. For the herbs I used herbs de provence, oregano, thyme and sage. As you can see, I also served some french green beans. I flashed steamed them with a little lemon zest.
The chicken had amazing flavor, range free and local. (I love that our market carries local meats).
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
- 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.
- 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.
- 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.
Yield: 4 servings (serving size: 1 breast half and 1/2 cup orzo mixture).
Fat 11.4 g
Satfat 5 g
Monofat 4.3 g
Polyfat 0.9 g
Protein 33.9 g
Carbohydrate 24.4 g
Fiber 2.6 g
Cholesterol 89 mg
Iron 2.6 mg
Sodium 428 mg
Calcium 96 mg
Original post January 11, 2015