Friday, September 27, 2013

Herb Crusted Chicken and Parsley Orzo

(originally made 1/2011)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  :)       
               
* Exported from MasterCook *

                  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

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