Herb-Crusted Chicken and Parsley Orzo

Ingredients

• 0.3 teaspoon pepper black divided
• 2 tablespoons butter divided
• 2 tablespoons parsley fresh chopped
• 4 teaspoons fines herbes dried
• 1 tablespoon olive oil 
• 0.8 cup orzo pasta uncooked
• 0.5 teaspoon salt divided
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan

Directions

1. Cook orzo according to package directions, omitting salt and fat.
2. Drain. Stir in parsley, 2 teaspoons butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Keep warm.
3. 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.
4. Melt remaining 4 teaspoons butter in a large nonstick skillet over medium heat.
5. Add oil to pan, and swirl to coat.
6. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 7 minutes or until done.
7. Remove chicken from pan; let stand for 3 minutes.
8. Serve chicken over orzo mixture.