(originally made 1/2011)
The current issue of Cooking Light features 25 quick and easy Chicken recipes, and I'd say I copied more than half of them to try! I put this one on the menu for today because I had a partial box of orzo I wanted to use up. It definitely came together quickly and easily, though I could not find the "fines herbes" so used a substitute I found via google. My chicken needed about 9 mins to cook all the way through, towards the end I put a lid on the pan to help it along. Very pretty on the plate, great flavor. I couldn't find fresh parsley so I had to use dried for the orzo, and I also added a sprinkle of 3 cheese blend to the finished plate (Parm,romano & asiago). It was ok on it's own, but it was great when combined with a bite of the chicken. Definitely going in the family favorites file :)
Herb-Crusted Chicken and Parsley Orzo
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup uncooked orzo
2 tablespoons chopped fresh parsley -- used dried
2 tablespoons butter -- divided
1/2 teaspoon salt -- divided
1/4 teaspoon black pepper -- divided
4 skinless -- (6-ounce) boneless chicken breast halves
4 teaspoons dried fines herbes -- (used substitute listed below)
1 tablespoon olive oil
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.
Yield: 4 servings (serving size: 1 breast half and 1/2 cup orzo mixture)
CALORIES 342 ; FAT 11.4g (sat 5g,mono 4.3g,poly 0.9g); CHOLESTEROL 89mg; CALCIUM 96mg; CARBOHYDRATE 24.4g; SODIUM 428mg; PROTEIN 33.9g; FIBER 2.6g; IRON 2.6mg
Cooking Light, JANUARY 2011
SPICE ISLAND FINE HERBES Substitute
1/2 tsp Thyme leaves
1/2 tsp Oregano leaves
1/2 tsp Sweet Basil
1/2 tsp Marjoram