Herb-Crusted Chicken and Parsley Orzo

Make this yummy dish on any week night- you probably already have the ingredients and it only takes 20 minutes!

Yield: 4 servings (serving size: 1 breast half and 1/2 cup orzo mixture)

Ingredients

• 3/4  cup  uncooked orzo
• 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
• 2 tablespoons fresh parsley

Preparation

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.

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