Chicken Orzo W/mediterranean Tomatoes
Verified by stevemur
|2 cupsGrape tomatoes; quartered|
|12 Kalamata olives; coarsely chopped|
|1 cupParsley; fresh snipped|
|2 tablespoonCapers; rinsed and drained|
|2 tablespoonRed wine vinegar|
|2 teaspoonOlive oil; extra virgin|
|1 teaspoonDried basil; crumbled|
|Vegetable oil spray|
|1 poundChicken breasts; boneless, skinless|
|14 1/2 ouncesChicken broth; fat-free, low-sodium|
|1 cupOrzo; dried|
|1/2 teaspoonDried basil; crumbled|
|2 ouncesFeta cheese with sun-dried tomatoes; crumbled|
Chicken Orzo W/mediterranean Tomatoes Preparation
For tomato mixture:
In a medium bowl, gently toss all ingredients. Set aside.
Heat a 12 inch nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray.
Cook chicken with the smooth side down for 2 minutes. Remove the chicken.
Put the broth and orzo in the same skillet. Increase the heat to high.
Bring to a boil, scraping he browned bits from the bottom of the skillet.
Place the chicken with the browned side up on the orzo.
Sprinkle with 1/2 teaspoon basil.
Reduce the heat and simmer, covered, for 12 minutes or until the chicken is no longer pink in the center and the orzo mixture is thickened slightly, stirring occassionally.
To serve, spoon the orzo mixture onto each plate. Top with the chicken, tomato mixture and feta.
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